安吉白茶速溶茶粉加工技术研究

Research on Processing Technology of Anji White Tea Instant Tea Powder

为得到品质较优的速溶茶粉,采摘春季和秋季白叶一号原料,以安吉白茶的工艺加工成原料茶,经过粉碎、提取、净化、浓缩和干燥工艺加工成速溶茶粉,并探索了浓缩和干燥工艺对速溶茶品质的影响。结果表明:春茶氨基酸含量高,感官品质好,加工的速溶茶香气和滋味品质好,感官总分高;秋茶原料加工的速溶茶外形和汤色绿,颜色亮,但有青气,滋味中涩味较重;浓缩时间会影响速溶茶感官品质,浓缩时间越长茶汤亮度降低,且逐渐变黄,香气和鲜爽度下降,色差表现为不浓缩处理L值最高,a值和b最低,浓缩2 h处理L值最低,a值和b最高;干燥方式对速溶茶品质影响较大,冷冻干燥加工的速溶茶优于真空干燥,色差表现为冷冻干燥处理的L值更高,a值和b值低于真空干燥。将该研究加工的速溶茶粉与市场上的速溶绿茶进行比较,感官品质总分高于速溶绿茶,主要体现在香气和滋味品质好,速溶绿茶的汤色更绿。总的来看,安吉白茶春茶是加工速溶茶较优原料,且冷冻干燥方法对茶叶品质的保持具有较好的效果。

In order to get instant tea with better quality,this study picked the‘Baiye No.1’fresh leaves in spring and autumn,these materials were processed into raw tea used‘Anji white tea’processing,which was processed into instant tea after crushing,extracting,purifying,concentration and drying,then explored the effect on the quality of instant tea during concentration and drying processing.The research showed that spring tea had high amino acid content and good sensory quality,the instant tea from spring tea had better aroma,flavor quality and high sensory score.Autumn instant tea had greener and brighter color of shape and soup,but it had grassy odor and tasted astringency.The concentration time should affect the sensory quality of instant tea.The longer the concentration time,the lower brightness,aroma and freshness of the tea soup,and it turned yellow gradually,The chromatism showed that of non-concentration treatment had the highest L value and the lowest a and b value,two hours concentration treatment had the lowest L value and the highest a and b value.The drying ways had a greater impact on the quality of instant tea,instant tea of freeze-dried was better than that of vacuum dried,L value of chromatism was higher with freeze-drying treatment,a and b value were lower than vacuum drying treatment.This study compared the instant tea of this study with the instant green tea in the market,The total sensory quality score of‘Anji white tea’instant tea was higher than the instant green tea.which mainly reflected in the good aroma and taste quality,the instant green tea had a greener soup.Generally speaking,‘Anji white tea’in spring was a better raw material for processing instant tea,and freeze-drying method had a better effect on maintaining the quality of tea.