不同渥堆条件对茯砖茶品质的影响研究

Research of influence of pile-fermentation on the qualities of Fu-zhuan Dark Tea

选取制作茯砖茶的原料"黑毛茶",通过模拟茯砖茶加工中的"渥堆"过程,研究了不同的茶叶含水率、渥堆时间、渥堆温度对成品茯砖茶中水浸出物、茶多酚、游离氨基酸、咖啡碱、黄酮含量的影响。实验结果表明,随着渥堆含水率、温度及时间的提高,水浸出物含量有一定提高,但过高的含水率和温度反而会导致水浸出物含量的降低;茶多酚和黄酮的含量随含水率的提高、渥堆温度的升高、渥堆时间的延长而减小;咖啡碱的含量随着含水率的提高、渥堆温度的升高、渥堆时间的延长而略有增加;游离氨基酸的含量随着含水率提高而增加,和渥堆时间的关系为在渥堆前期的增长速度较快,当达到一定时间(24h)开始缓慢增长。综合评价在含水率为23%～28%、渥堆温度为35～40℃、渥堆时间24～30h时茶叶发酵较好,各种化学成分的转化程度较好。

The effect of tea raw materials moisture content,piling time,and piling temperature on the water extracts,tea polyphenols,free amino acid,caffeine,flavone content of Fuzhuan Dark Tea were studied.The result showed that：with the pile-fermentation moisture content,piling temperature and piling time increasing,the water extract content increased,but the high moisture content and high piling temperature leaded to reduction of the water extract of Fu-zhuan dark tea.With the increasing of water content,the pile temperature and piling time,content of tea polyphenols and flavonoids decreased.With the increasing of water content,the piling temperature and piling time,the content of caffeine slightly increased.The content of free amino acid increased with the increasing of water content,after 24h,it increased slowly with the increasing of piling time.The comprehensive comparison,the optimal processing technology of pile-fermentation was that：the moisture content of tea raw materials 23%～28%,piling temperature 35～40℃,piling time 24～30h.