桂香红美人茶加工工艺优化

Process optimization of Guixianghong Beauty tea

【目的】研究桂香红美人茶的加工工艺,以丰富广西红茶种类,并为虫害鲜叶的利用提供可行途径。【方法】以小绿叶蝉危害的金萱茶树品种1芽1叶鲜叶为原料,研究不同加工工艺（传统工艺和创新工艺）、创新工艺的不同技术参数对桂香红美人茶品质及其主要化学成分含量的影响,确定桂香红美人茶加工工艺参数;并探讨不同鲜叶原料对桂香红美人茶品质的影响。【结果】桂香红美人茶加工工艺流程优化为：小绿叶蝉危害的鲜叶→晒青→萎凋→揉捻→智能红茶发酵机发酵→造型→智能烘干→提香→成品茶;桂香红美人茶工艺优化参数为：晒青鲜叶失水率6%-10%,萎凋叶含水量62%-64%,智能红茶发酵机空气湿度95%、发酵机室内温度32℃、发酵时间3.5 h,烘干温度80℃、烘干时间120 min、提香温度100℃、提香时间30 min;创新工艺成品茶比传统工艺成品茶感官评审总分高;以小绿叶蝉危害的鲜叶为原料加工的成品茶茶多酚和咖啡碱含量高于无虫害鲜叶制成的成品茶,其滋味更鲜爽、甜醇。【结论】采用优化的工艺参数将小绿叶蝉危害鲜叶制成的桂香红美人茶,汤色红艳、甜香略带肉桂香、滋味浓醇、叶底匀红,该工艺可在实际生产中推广应用。

【Objective】The processing technique of Guixianghong Beauty tea was investigated to enrich black tea variety of Guangxi, in order to provide feasible approaches for making full use of fresh leaves damaged by pests. 【Method】Taking Jinxuan tea＇s a bud and a leaf damaged by Empoasca pirisuga Matumura as raw materials, the effects of different processing techniques（traditional and innovative techniques） and innovative technique parameters on quality and chemical component content of Guixianghong Beauty tea was studied to obtain optimal processing parameters. Meanwhile, the effects of different raw fresh leaves materials on quality of Guixianghong Beauty tea was investigated. 【Result】The optimum technological process of Guixianghong Beauty tea was as follows： picking fresh leaves damaged by E. pirisuga Matumura→sunning→withering →rolling →fermenting with intelligent machine →molding →drying →enhancing aroma →obtaining finished tea. In addition, the optimal processing parameters was as follows： dehydration rate of fresh leaves 6%-10%, water content of withering leaves 62%-64%, air humidity of 95% and air temperature of 32 in intelligent fermenting machine for processing black tea, fermentation time of 3.5 h, drying temperature of 80 ℃, drying time of 120 min, aroma-enhancing temperature of 100 ℃, aroma-enhancing time of 30 min. Moreover, the finished tea processed by using traditional technique had higher aggregate score than that processed by using innovative technique. And the finished tea made of fresh leaves damaged by E. pirisuga Matumura had higher tea polyphenol content than the finished tea made of fresh leaves without insect attack, besides, the former had more fresh, sweet alcohol flavor than the latter. 【Conclusion 】Under the above optimum processing conditions, the fresh leaves damaged by E. pirisuga Matumura can be processed into of Guixianghong Beauty tea, and it was characterized by red soup, sweet aroma, slight cinnamon scent and red soaked tea dregs.Therefore, the optimized processing technique can be applied in actual production.