摘要
以武夷岩茶肉桂为材料,对其进行不同温度和时间的烘焙处理,研究烘焙工艺中温度、时间因素对茶叶感官品质及生化成分的影响,为提高产品质量提供依据。结果表明:烘焙能够去除茶叶的青味和杂味,提高茶叶香气,降低茶叶青涩味,改善茶叶滋味;氨基酸、茶多酚、咖啡碱含量在加工过程中均是呈下降的趋势;茶黄素、茶红素、茶褐色呈上升趋势。130℃烘焙5h的武夷岩茶肉桂感官品质最优。
Taking Wuyi rock tea Rou Gui as the material, this paper carried out the baking process of differenttemperature and time, studied the influence of temperature, time on the tea sensory quality and biochemical com-ponents in the baking process, and provided the basis for improving product quality. The results show that the bak-ing can remove green flavor and foreign flavor of the tea, improve the tea aroma, and reduce the tea green taste;the content of amino acids, tea polyphenols, and caffeine content shows a decreasing trend in machining process;while the content of theaflavins, thearubigins, deabrownins increases. The sensory quality of Wuyi rock tea RouGui baked for 5h at 130 ℃ is the best.
出处
《宜春学院学报》
2016年第3期74-77,共4页
Journal of Yichun University
基金
福建省科技计划项目(2014N0008,2015N3013)
福建省教育厅A类项目(JA12329)
福建省大学生创新创业训练计划项目(201410397032)
南平市科技计划项目(N2012Z06(3))
武夷学院校科研基金资助项目青年专项(XQ201302)
关键词
武夷岩茶
肉桂
烘焙
生化成分
感官品质
Wuyi Rock Tea
Rou Gui
baking
biochemical components
sensory quality
