珠形绿茶做形工艺优化及品质分析

The optimization of shaping technology and quality analysis of gun powder green tea

为优化珠形绿茶关键工艺并提升其品质,该研究通过正交试验优化了珠形绿茶的做形工艺参数,采用感官评价和成分分析2种方式分析了不同珠形绿茶的品质差异及加工过程中品质成分的动态变化。结果表明,最佳做形工艺条件为第一次做形阶段茶坯含水率40%、温度120℃、时间90 min、投叶量3 kg,第二次做形阶段茶坯含水率25%、温度100℃、时间60 min、投叶量4 kg。珠形绿茶加工阶段物理化学成分发生了一系列变化,含水率、茶多酚、儿茶素总量与儿茶素苦涩味指数减少,氨基酸总量呈现不断上升趋势,而可溶性糖含量呈先增加后减少趋势。相比市场上代表性珠形绿茶,试验绿茶的色泽有明显改善,滋味苦涩度显著下降,该结果有助于指导生产实践,同时为珠形绿茶标准化工艺的制定提供数据支撑。

In order to optimize the key process of gun powder green tea and improve its quality,the shaping process parameters of gun powder green tea were optimized by orthogonal design. The quality differences of gun powder green tea and the dynamic changes of quality components during processing were studied by sensory evaluation and component analysis. The results showed that the optimum shaping conditions were the water content of 40% at 120 ℃ for 90 min and the leaf casting amount of 3 kg in the first shaping stage. And in the second shaping stage,the water content of 25% at 100 ℃for 60 min and the leaf casting amount of 4 kg. A series of physical and chemical components have been changed during the shaping stage of gun powder green tea,in which the contents of water,tea polyphenols,total catechins and catechin bitter index decreased,amino acids increased gradually,while the contents of soluble sugar increased first and then decreased. Compared with the gun powder green tea on the market,the color of the test green tea was significantly improved and the bitterness and astringency were significantly reduced. This experiment is helpful to guide the production practices and provide a theoretical basis for the formulation of a standardized process of gun powder green tea.