风力抑制“遵义红”茶“发酵”研究

WThe Inhibitory Effect of Wind on the Fermentation of Zunyi Black Tea

工夫红茶的"发酵"是加工过程必须的工序之一,也是红茶加工工艺中品质形成的关键过程,"发酵"的实质是多酚氧化物的酶促氧化而形成红茶色香味的特征。为了探索风力对酶活性的抑制作用,实验设置4个处理和1个对照进行对比测试,结果表明:在大气温度18℃和室温22℃情况下,对照CK在"发酵"7 h时叶温达到38℃,高于室温16℃,处理A、B、C、D鼓风前的"发酵"时间分别为3 h、4 h、5 h、6 h,叶温分别为25℃、28℃、32℃、35℃,鼓风3 h后叶温稳定在17℃,比室温低5℃,比大气温度低1℃。CK毛火后在制品金毫欠鲜活,4个处理停止鼓风后在制品金毫鲜活。处理B"发酵"4 h开始鼓风效果最理想,综合品质处理B最好。

Fermentation was one of key factor for the processing and quality formation of black tea,which characterized in enzymatic oxidation of polyphenol and aroma formation. Currently,the inhibitory effect of blast on enzyme activity was detected by four sets of treatment. The results showed thatthe fermentation time might be as long as 7 h under 18℃ atmospheric temperature and 22℃ room temperature. The fermentation times before wind of treatments A,B,C and D were 3h,4 h,5 h and 6 h,respectively,and their leaf temperatures were 25℃,28 ℃,32 ℃ and 35 ℃,respectively. After3-hour blast,leaf temperature was stable at 17 ℃,which was lower than the room temperature by 5 ℃,and lower than the atmospheric temperature by 1 ℃. The best effect was obtained from treatment B with 4 h fermentation before blast.