不同干燥工艺对红茶品质影响的研究——以青心乌龙品种为例

Study on the Effect of Different Drying Processes on the Quality of Black Tea--Taking Qingxin Oolong as an Example

研究以青心乌龙品种为原料,以同嫩度福鼎大白为对照,比较了热风干燥和滚炒干燥对青心乌龙红茶品质的影响,结果表明:青心乌龙所制红茶香气、滋味及总分均高于福鼎大白,对比不同干燥工艺青心乌龙红茶审评结果发现,滚炒干燥所得产品各方面品质均优于热风干燥处理。对比理化成分发现,滚炒干燥所制青心乌龙的红茶茶多酚、茶红素和茶褐素含量最低,氨基酸和茶黄素含量较高。同时,3个工夫红茶样品共检测出62种香气成分,其中福鼎大白醇类物质明显高于青心乌龙,但醛类、酯类、烯烃类等芳香物质明显低于后者;对比不同干燥工艺青心乌龙红茶香气组分发现,热风干燥样品醇类、烷烃类物质含量高于滚炒干燥处理,而醛类、酯类、酮类、烯烃类及其他类香气成分含量低于后者。这些结果表明,滚炒干燥工艺制作的青心乌龙品种红茶品质优异,适合开发为工夫红茶新产品。

The effect of hot air drying and roll fried drying on the quality of Qingxin oolong black tea were studied,and Fuding Dabai as control.The results showed that the aroma,taste and total score of Qingxin oolong black tea were higher than those of Fuding Dabai.Comparing the sensory evaluation results of Qingxin oolong black tea with different drying processes,it was found that the quality of the product obtained by roll fried drying was better than that of hot air drying.Comparing the chemical components,it was found that the Qingxin oolong black tea made by roll fried drying had the lowest content of tea polyphenols,thearubigens and theabrownins,and higher content of amino acids and theaflavins.A total of 62 aroma components were detected in 3 black tea samples.Among them,alcohols in Fuding dabai black tea were significantly higher than Qingxin oolong black tea,but aldehydes,esters,olefins and other aromatic substances were significantly lower than the latter.Comparing the aroma components of Qingxin oolong black tea with different drying processes,it was found that the contents of alcohols and alkanes in the hot air drying sample was higher than that of the roll fried drying process,while the contents of aldehydes,esters,ketones,olefins and other aroma components were lower than the latter.These results indicated that the Qingxin oolong black tea produced by the roll fried drying process had excellent quality and was suitable for development as a new product of Congou black tea.