不同揉捻程度对酯香型红茶品质的影响

Effects of Rolling Degrees of Withering Leaves on Quality of Ester-flavor Black Tea

【目的】当前夏秋茶资源浪费严重,红茶同质化明显,为此以夏秋鲜叶研制出一种酯香红茶。为优化发酵工艺,探析不同揉捻程度对酯香型红茶品质的影响。【方法】以夏季的福鼎大白为原料,设轻揉(15 min)、中揉(30 min)和重揉(45 min)3种揉捻程度,在渥红时接种产酯香风味的酵母菌种(Saccharomyces)RW,生产具有酯香风味的红茶产品——酯香型红茶。通过感官审评和主要理化成分测定评价不同揉捻程度对酯香型红茶品质的影响。【结果】随着揉捻程度的增加,酯香红茶的酯香整体更浓。酯香红茶水浸出物含量以中揉处理最高(25.06%),重揉处理最低(20.88%),但均显著低于无接菌对照;游离氨基酸含量以中揉处理最高(1.21%),且各揉捻处理均显著高于无接菌对照;可溶性糖含量以中揉处理最高(3.15%),显著高于无接菌对照;茶多酚含量以重揉处理最低(7.19%),且各揉捻处理均显著低于无接菌对照;3种不同揉捻程度的样品之间茶黄素的含量无显著性变化。【结论】中揉(30 min)更有利于酯香型红茶的品质形成。

【Objective】At present,the waste of summer and autumn tea resources is serious,and the homogenization of black tea is obvious.For these reasons,a kind of ester-flavor black tea was produced by the fresh leaves in summer and autumn.In order to optimize the fermentation process,the effects of rolling degrees of withering leaves on quality of ester-flavor black tea were analyzed.【Method】Three kinds of rolling degrees were set,as follows:gentle(15 min),medium(30 min)and heavy(45 min)and summer Fudingdabai(Camellia sinensis L.)was used as raw material to inoculate the strain(RW)with ester-flavor,to produce black tea products with ester flavor-“ester-flavor black tea”.And the effects of different rolling degrees on the quality of ester-flavor black tea were evaluated through sensory evaluation and determination of main physical and chemical components.【Result】With the increase of the rolling degree,the overall concentration of ester-flavor was stronger.The content of water extract was the highest under medium treatment(25.06%)and the lowest under heavy treatment(20.88%),however,the contents under these two treatments were significantly lower than the control(no inoculation treatment)(P<0.05).The content of free amino acids was the highest under the medium treatment(1.21%),and the content of all treatments was significantly higher than that of the control(P<0.05).The soluble sugar content was the highest(3.15%)under the medium treatment,and it was significantly higher than that of the control(P<0.05).The content of polyphenols was the lowest(7.20%)under the heavy treatment,and the content of all treatments was significantly lower than that of the control(P<0.05).There was no significant change in theaflavin content among the samples with different rolling degrees(P>0.05).【Conclusion】It can be concluded that the medium rolling degree(30 min)is more conducive to the quality formation of ester-flavor black tea.