信阳毛尖茶烘焙技术参数优化探究

Optimization of the baking technical parameters for Xinyang maojian tea

选用低档信阳毛尖毛茶,在不同温度(80、100、120℃)和时间(15、30、45 min)条件下进行烘焙,并进行感官审评和化学成分测定。结果表明,烘焙能够去除茶叶粗老气和青草气,有利于提高茶叶香气,降低茶汤苦涩味,但高温长时间烘焙后,茶叶产生焦气以及苦味。在烘焙过程中,茶多酚、儿茶素和氨基酸含量在相同温度下随烘焙时间延长,呈下降趋势;咖啡碱随温度升高和时间延长呈现先上升后下降的趋势;在各温度下,叶绿素随时间延长而呈现为下降;但粗纤维含量变化规律性不强。总体上,100℃下烘焙15 min或30 min信阳毛尖茶的品质最好,茶叶中的氨基酸,咖啡碱等物质含量较高。

The low quality Xinyang maojian tea was selected to bake under different temperature（80, 100, 120 ℃） and time（15, 30, 45 min） respectively, then the sensory evaluation and determination of chemical components were conducted for the baked tea samples. The results showed that baking technical could remove the rough old and grass odor, improve the tea aroma as well as decrease the bitterness and acrid taste of tea. However, the long time baking would result scorch odor and bitterness. During the baking, the concentrations of tea polyphenols, catechins and amino acids decreased with the time extension under the same temperature, the caffeine increased first then decreased with the temperature increasing and the time extension. Under the different baking temperature, the chlorophylls decreased with the baking time extension and the content of crude fibers did not changed regularly. In conclusion, baking at 100 ℃ for 15 min or 30 min can improve the quality of Xinyang maojian tea and the contents of amino acids and caffeine were higher than other baking conditions.