摘要
本实验采用了3种制茶加工工艺对刺梨幼嫩鲜叶进行加工,其中绿茶采用3种杀青方法。如微波杀青、滚筒杀青和蒸汽杀青,分析其在感官品质和主要化学成分方面的差异。结果表明,刺梨幼嫩鲜叶制备的刺梨红茶整体最佳,其外观色泽乌黑油润,匀整,有嫩香气,茶汤滋味醇厚鲜美,没食子酸、胡萝卜苷和芦丁在红茶中含量最高;同时,对刺梨叶茶中黄酮的DPPH自由基清除能力进行分析,发现,红茶(76.16%)>绿茶微波杀青(75.86%)>白茶(75.57%)>绿茶蒸汽茶青(71.67%)>绿茶滚筒杀青(71.58%)。因此,刺梨幼嫩鲜叶最适制刺梨红茶,这将为刺梨叶茶及保健类茶加工提供有力的参考依据。
In this experiment, 3 kinds of tea processing techniques were used to process the young and fresh leaves of Rosa roxbunghii. Among them, green tea used 3 kinds of curing methods. Such as microwave finishing, drum finishing and steam finishing. The differences in sensory quality and main chemical components was analyzed. The results showed that the Rosa roxbunghii black tea prepared from the young and tender leaves of Rosa roxbunghii was the best overall. Its appearance was black, oily, uniform, tender and aroma, and the tea soup was mellow and delicious. The content of gallic acid, carrot glycosides and rutin was the highest in black tea;At the same time, the flavonoids in the Rosa roxbunghii tea are analyzed for study the DPPH free radical scavenging ability. It was found that black tea(76.16%)> green tea microwave curing(75.86%)> white tea(75.57%)> green tea steam tea(71.67%)> green tea drum Completed(71.58%). The refor, the young and tender leaves of Cili pear are the most suitable for making Rosa roxbunghii black tea, which will provide a solid reference for the processing of Rosa roxbunghii leaves tea and similar teas.
作者
张宝会
姚新转
陈湖芳
张传明
吕立堂
ZHANG Bao-hui;YAO Xin-zhuan;CHEN Hu-fang;ZHANG Chuan-ming;LV Li-tang(College of Tea Science,Guizhou University,Guiyang 550025,China;The Key Laboratory of Plant Resources Conservation and GermplasmInnovation in Mountainous Region(Ministry of Education),Institute of Agro-Bioengineering,Guizhou University,Guiyang 550025,China)
出处
《特产研究》
2021年第2期57-62,共6页
Special Wild Economic Animal and Plant Research
基金
贵州省优秀青年科技人才项目(黔科合平台人才[2019]5651)
中央引导地方科技发展专项(黔科中地引[2017]4005)。
关键词
刺梨鲜叶
有效成分
加工工艺
抗氧活性
Rosa roxbunghii fresh leaves
effective components
processing techniques
antioxidant activity