摘要
为了研究条形乌龙茶加工过程中焙火工艺的最适宜温度,试验以足火后茶样为材料,设定高温(140℃)、中温(130℃)和低温(120℃)3个不同的温度进行焙火。结果表明,随着焙火温度的升高,各处理样的茶多酚、氨基酸等主要化学成分含量呈现不同程度的减少趋势,咖啡碱和多糖的含量减少不显著。中温焙火处理茶样的香气指数比低温处理和高温处理分别高6.09%和43.48%。感官审评结果亦表明,中温焙火处理的条形乌龙茶香气高长,品质最优。
In order to investigate the optimum baking temperature for strip shaped oolong tea processing,fi-nal firing tea was used to bake at 140℃,130℃ and 120℃,respectively.The result showed that the contents of the major biochemical components of oolong tea,such as tea-polyphenols and amino acid decreased with the in-crease of baking temperature,but the contents of caffeine and soluble sugar revealed no significant reduction.The FI（fragrance index） under medium temperature treatment（130℃）was higher than that under low and high tem-perature treatment of 6.09% and 43.48%,respectively.The results of sensory evaluation also showed that the aroma of strip shaped oolong tea baked at 130℃ was stronger and could last longer.The quality of oolong tea baked with medium-temperature is the best.
出处
《安徽农业大学学报》
CAS
CSCD
北大核心
2012年第2期221-224,共4页
Journal of Anhui Agricultural University
基金
安徽省重点科研计划项目(07020303037)
农业部现代农业产业体系(农科教发[2008]10)共同资助
关键词
乌龙茶
焙火
成分
品质
oolong tea
baking
composition
quality
