摘要
以云南晒青普洱茶为原料,研究了贮藏温度、水分、时间对普洱茶品质成分的影响。结果表明:在相同的贮藏时间下,随着温度的提高和水分含量的增加,茶多酚、儿茶素的含量呈下降趋势,茶褐素含量呈上升趋势,茶黄素随时间变化表现为驼峰状,而茶红素则呈波浪型变化。高温和低水分含量有利于普洱茶保持良好的表观特征和叶底。低温(30℃)及高水含量(30%)下,普洱茶迅速发霉,在12d后,霉菌及酵母菌分别达到9.5×105个/g和3.4×108个/g。
Effects of storage temperature, water content and time on the main components of the sunlight-dried pu'er tea were studied. The results showed that with the increasing of storage temperatore and water content, the content of tea polyphenols and catechins in the tea decreased while theabrownin content increased. The change curves of Theaflavins and thearubigins were break lines. Higher temperature and lower water content were in favor of keeping desirable apparent character and quality of the tea leaf. While at low temperature (30℃) and higher water content (30%), puer tea became mouldy rapidly, with mold and yeast up to 9.5× 10^5cfu/g and 3.4× 10^8 cfu/g respectively after 12 days storage.
出处
《现代食品科技》
EI
CAS
2009年第11期1254-1257,共4页
Modern Food Science and Technology
关键词
温度
含水量
普洱茶
品质成分
temperature
water content
Pu'er tea
quality composition