摊放时间和杀青温度对葡萄叶茶品质的影响

Effects of spreading time and fixation temperature on the quality of grape leaf tea

本试验以葡萄嫩叶为试材,研究不同摊放时间和杀青温度对葡萄叶茶内含物及感官品质的影响.结果表明:摊放时间为4 h,杀青温度为160℃处理的成茶中,其水浸出物含量、可溶性总糖、氨基酸、叶绿素、黄酮类物质含量显著高于其他处理,且成茶的感官审评评分也显著提高.因此,在葡萄叶茶的加工过程中,适当的摊放时间和杀青温度有利于显著提高葡萄叶茶的成茶品质.

In this study, the effects of different spreading time and different fixation temperature on the chemical components and sensory quality of grape leaf tea were studied, grape tender leaves as materials. The results showed that, four houre as a spreading time and 160℃ as fixation temperature significantly improved the contents of water extracts, the soluble sugar, free amino acid, chlorophyll and flavonoids material in grape leaf tea, the sensory quality of grape leaf tea were significantly increased too. So, suitable spreading time and fixation temperature can significantly improve grape leaf tea quality.