高茶黄素含量红茶的创新工艺研究进展

Study on Innovative Technology of Black Tea with High Theaflavins Content

茶黄素(Theaflavins,TFs)因其对红茶品质的影响和其保健功效特点,成为了红茶加工和茶叶深度开发利用领域中的热点。中国传统工艺加工的红茶茶黄素含量普遍偏低,与国际市场追求的红茶浓、强、鲜的品质特点相差较远,导致中国红茶国际市场占有率低,因此迫切需要利用新工艺开发加工出高茶黄素含量的优质红茶。综述了茶黄素与红茶品质的关系及其形成机理、萎凋(冷冻萎凋和加压萎凋)和发酵(外源酶、化学添加剂和变温发酵)过程中的高茶黄素含量红茶加工创新工艺,并展望了后续可开展的高茶黄素红茶加工工艺,旨在为开发高茶黄素含量的红茶产品提供理论依据和可执行的技术措施。

Theaflavins have received extensive attention due to their effects on black tea quality and biological activities.Black tea with briskness and strength characteristics prevails in the international market. However, the amounts of theaflavins are lower in China than those in other countries, resulting in lower international market share. So, it is important to use the innovative technology to process high-quality black tea with high amounts of theaflavins. The authors summarizes the correlation between theaflavins and black tea quality and theaflavins forming mechanism, and gives an overview of innovative technology to process high amounts of theaflavins from withering（freezing wintering and high pressure withering） and fermentation（exogenous enzyme, chemical additives and temperature-changing fermentation） course. Based on these researches, other technology were prospected for further study of processing high amounts of theaflavins, providing a theoretical basis and enforceable technical direction for the development of high theaflavins content of black tea products.