杀青时间对抹茶品质影响的研究

Study on the Effects of Fixation Time on the Quality of Matcha

采用蒸汽杀青的方式对“薮北”茶的鲜叶开展了不同杀青时间对抹茶产品品质影响的研究。对鲜叶进行不同杀青时间处理后加工而成的抹茶样品的叶绿素、茶多酚、咖啡碱、茶氨酸、酚氨比、色度值等理化成分进行了测定,并对样品进行了感官评定。结果表明:杀青时间为120 s的抹茶品质最佳。其叶绿素含量为3.45 mg/g,咖啡碱含量为3.81%,茶多酚含量为11.62%,茶氨酸含量为0.66%,酚氨比为17.52,色度值中亮度为70.51,红绿度为-10.54,黄蓝度为20.13,色相为-0.52,感官评分为87.08。研究结果将为我国抹茶产品的品质提升提供技术支持。

The effects of different fixation times on the quality of matcha tea products was studied on the fresh leaves of‘Yubei’tea by steam-fixation.The physical and chemical components such as chlorophyll,tea polyphenols,theophylline,theanine,phenol-amino ratio,and chroma value of the green tea processed from fresh leaves after different fixation times were measured,and the samples were sensory evaluated.The results showed that matcha tea with a killing time of 120 s had the best quality.Its chlorophyll content was 3.45 mg/g,the caffeine content was 3.81%,the tea polyphenol content was 11.62%,the theanine content was 0.66%,the phenol-amino ratio was 17.52,the the brightness of the chromaticity value was 70.51,and the the red-green index was-10.54,the yellow-blue index was 20.13,the hue was-0.52,and the sensory score was 87.08.The research results will provide technical support for the improvement of the quality of our matcha products.