袋泡绿茶原料加工工艺初探

Study on the processing technology of bag green tea raw material

对袋泡绿茶原料加工过程中揉捻和切碎工艺对品质的影响作了研究。结果表明 :随着揉捻的加重 ,原料末茶率增大 ,茶多酚、氨基酸、水浸出物一次浸出量增加 ,香味鲜爽度变低 ,色泽绿色度下降 ;在制品经过切碎后再干燥更有利于主要品质成分的有效浸出及滋味浓度提高 ,切碎工序宜在杀青后或初干后进行。

The effects of rolling and cutting technologies on qualities of raw material of bag green tea was studied Results showed that the rate of dust and the contents of polyphenols, amino acids and water extracts increased with the raise of rolling degree during processing of raw material Therefore, the freshness and briskness of flavor got weakened and green color was damaged It is more beneficial to increase the contents of liquor and improve the heavy of taste that semiproducts were dried after being cut It is suggested that cutting should be done after de-enzying or first drying in the process of raw material