本文已被：浏览 390次 下载 419次
投稿时间：2022-04-02
投稿时间：2022-04-02
中文摘要: 为提高碾茶品质，考察遮荫方式（直接覆盖、高棚覆盖和混合覆盖）和遮阴时间（6、10、15、20 d）、杀青机蒸汽流量（60、80、100、120、140 kg/h）和烘干温度（210、220、230、250 ℃）等关键工艺参数对碾茶感官品质、理化成分的影响，并研究碾茶加工过程中理化成分的变化。结果表明：遮荫方式以混合覆盖加工的碾茶综合品质最佳；直接覆盖6 d、高棚覆盖15 d 时加工的碾茶品质均较好。杀青蒸汽流量为120 kg/h 时，加工的碾茶酚氨比最小，茶氨酸含量最高，能较好保留茶叶营养成分；烘干温度220 ℃干燥的碾茶感官品质整体较优，叶绿素和氨基酸含量最高。相关性分析表明，碾茶感官品质总得分与叶绿素a（r=0.741，P＜0.01）、叶绿素b（r=0.767，P＜0.01）和总叶绿素（r=0.754，P＜0.01）含量呈极显著正相关，而茶汤浓度与其色差L*值呈极显著负相关（r=-0.817，P＜0.01）。
Abstract:To improve the quality of Tencha，the effects of shading treatments（direct covering，shed covering，and mixed covering），covering times（6，10，15 d and 20 d），steam flow rate of the fixing machine（60，80，100，120 kg/h and 140 kg/h），and drying temperature （210，220，230 ℃and 250 ℃）on the sensory quality and main chemical composition of Tencha were studied.The changes in physical and chemical components of Tencha during processing were discussed.The results showed that the Tencha treatments with mixed covering had a better comprehensive quality.The quality of Tencha by direct covering for 6 d or shed covering for 15 d was optimum.The theanine content of Tencha processed with steam flow rate of 120 kg/h was significantly higher than that of other flow rates，the ratio of tea polyphenols to amino acids was the smallest，and had better retention of tea nutrition.The Tencha dried by 220 ℃had the highest sensory evaluation score and the highest content of chlorophyll and amino acid.Correlation analysis showed that the score of sensory quality was positively correlated with the content of chlorophyll a（r=0.741，P＜0.01），chlorophyll b（r=0.767，P＜0.01），and the total chlorophyll（r=0.754，P＜0.01）.There was a significant negative correlation between concentration of tea infusion and its L*value（r=-0.817，P＜0.01）.
keywords: Tencha shading fixing drying tea quality
文章编号：202315018 中图分类号： 文献标志码：
基金项目:浙江省茶叶产业技术团队项目；浙江省农业（茶树）新品种选育重大科技专项（2021C02067-6）
引用文本：
津ICP备20000603号-1