茉莉花茶加工过程中的品质变化分析

Quality Changes Analysis of Jasmine Tea Processing

【目的】为研究茉莉花茶加工过程中的品质变化。【方法】以市售四川中小叶种特级、一级茶坯与广西茉莉花为原料,分别采用传统工艺与连窨工艺进行加工生产,对制品进行常规成分分析与感官分析。【结果】2种工艺加工时多酚类与儿茶素含量均随着窨次的增加略有降低,相同窨次条件下,传统工艺加工的制品多酚类含量比连窨工艺加工的高,茶黄素、茶红素总量均呈先增后降的趋势;而茶褐素含量则随着窨次的增加呈上升趋势;在感官品质上,相同窨次条件下传统工艺的汤色与叶底的品质优于连窨工艺,外形接近,而香气与滋味品质则以连窨工艺较好。【结论】整体而言,连窨工艺的茉莉花茶品质略优于传统工艺。

【Objective】The present paper was conducted to study the quality changes of jasmine tea processing.【Method】The sping tea of special grade,sping tea of grade one commercially available in Sichuan and jasmine tea in Guangxi were taken as research materials and being produced through traditional and continuous scenting technics separately,and then the constituents and sensory quality were also analyzed.【Result】In the process of 2 kinds of technics,the content of polyphenols and catechin decreased gradually with the increasing of scenting number.The content of polyphenols in the products scented by traditional scenting technics was much bigger than that in the products scented by continuous technics.The content of TF and TR increased firstly,and then decreased in traditional and continuous scenting technics.The content of TB increased with the increasing of scenting number.In sensory quality,the products of traditional technics always had a high quality in infusion and infused leaf.To the quality of appearance,2 kinds of technics products were near to each other.【Conclusion】The products of continuous scenting technics had advantage in aroma and taste quality and total sensory quality.