做形温度对名优祁红品质形成的影响

Effects of Shaping Temperature on the Quality of Famous Keemun Black Tea

为研究名优祁红做形工艺中不同除湿与造型温度对成茶品质的影响,除湿设烘干器100℃热风烘坯和电炒锅高温(180±5)℃、中温(160±5)℃、低温(140±5)℃炒坯4组,造型锅温设高(120±5)℃、中(100±5)℃、低(80±5)℃3组。对茶样的感官审评和生化成分测定分析表明:不同除湿温度对茶样的汤色和叶底影响显著,对茶红素(TR)和茶褐素(TB)含量影响极显著;不同造型温度对茶样的感官品质和生化成分含量影响不显著。烘坯做形比炒坯做形工效高,茶叶品质与中温炒坯做形茶相当,且以中温造型茶样较优;炒坯做形以中温除湿与中温造型茶样为好,低温炒坯除湿茶样的品质较差,高温炒坯除湿掌控不佳时茶样易出现高火的情况。因此,名优祁红做形工艺最佳温控组合为100℃热风烘坯或(160±5)℃炒坯除湿、(100±5)℃造型。

In this paper,the effects of various dehumidification and modeling temperatures during the shaping process on the quality of famous keemun black tea were studied.The dehumidification process were arranged for four different temperatures as 100℃ by hot air dryer baking,high（180±5）℃,middle（160±5）℃and low temperature（140±5）℃ by electric roast frying,combining with three different modeling temperatures as high（120±5）℃,middle（100±5）℃and low（80±5）℃respectively.According to the tea sensory test and the main biochemical compositions analyses,the results showed that different dehumidification temperatures led to significantly effect on color of soup and infused leaves of tea,and extremely significant effect on the contents of thearubigins（TR） and theabrownines（TB）.Different modeling temperatures didn’t have significant effect on sensory qualities and biochemical ingredients of tea.Tea quality of the process of baking was equal to the process of roasting,its efficiency was significantly higher than that of roasting,and the middle modeling temperature was fit for tea shaping within baking and roasting.It was better to shape by middle dehumidification and modeling temperature of roasting for tea quality rather than low temperature.It was liable to over-fired in the process of roasting with the high temperature.The optimum temperature combinations were as follows：100℃ by hot air dryer baking or（160±5）℃ by electric roast frying dehumidify,and（100±5）℃ for tea modeling.