广西金秀野生茶加工工艺优化及品质分析

Process Optimization and Quality Analysis for Wild Tea in Jinxiu County of Guangxi

研究不同因素对金秀野生茶红茶加工品质的影响,以期为金秀野生茶加工及其资源利用提供技术支持。以广西金秀地区野生茶为材料,以揉捻方式、发酵温度、足火温度设计正交试验,筛选的最适宜金秀野生茶红茶加工工艺组合为:1芽1、2叶的鲜叶萎凋适度后经加解压交替2次揉捻(揉捻时长70 min),发酵温度30℃(发酵时间4 h,湿度90%～95%),毛火110℃高温快烘灭酶活后,足火70℃烘干;对不同处理红茶的内含物质进行检测,结果显示不同处理水浸出物、咖啡碱、表儿茶素(epicatechol,EC)、蔗糖、茶氨酸含量无显著性差异(P>0.05),茶多酚、硒、可溶性总糖含量有显著性差异(P<0.05),其他内含成分包括可溶性总蛋白、没食子儿茶素[(-)-gallocatechin,GC]、表没食子儿茶素[(-)-epigallocatechin,EGC]、儿茶素(catechin,C)、表没食子儿茶素没食子酸酯(epigallocatechingallate,EGCG)、表儿茶素没食子酸酯[(-)-epicatechin gallate,ECG]、没食子儿茶素没食子酸酯[(-)-gallocatechin gallate,GCG]、还原糖、果糖、葡萄糖、游离氨基酸总量及其他氨基酸类均有极显著性差异(P<0.01)。

In this paper, the effects of different factors on the processing quality of Jinxiu wild black tea to provide technical support for Jinxiu wild tea processing quality and resource utilization was studied. The wild tea in Jinxiu region of Guangxi was used as the material to design orthogonal test by rolling way, fermentation temperature and full firing temperature. The most suitable processing combination of Jinxiu wild black tea we selected was that the leaves will be rolled 2 times by increasing and reducing pressure alternately(rolling time was 70 min)after moderate withering for fresh tea leaves of one bud with one or two leaves, the fermentation temperature was 30 ℃(fermentation time was 4 h, humidity was 90 %-95 %), the activity of enzyme was destroyed by high temperature after the 110 ℃ first firing, and then dried at 70 ℃. We tested and analyzed the quality components of different processing black tea, the results showed that there were no significant differences in water extracts, caffeine, epicatechol (EC), sucrose and theanine (P > 0.05), tea polyphenols, selenium, soluble total sugar content were significantly differents (P < 0.05), other components included total soluble protein,(-)-gallocatechin(GC),(-)-epigallocatechin(EGC), catechin(C), epigallocatechingallate(EGCG),(-)-epicatechin gallate(ECG),(-)-gallocatechin gallate(GCG), reducing sugar, fructose, glucose, free ammonia,total acid and other amino acids were extremely significant differences (P<0.01).