胡枝子茶杀青工艺研究及品质分析

The Study of Fixing Craft and Quality Analysis of Lespedeza bicolor Tea

为还原历史上的“随军茶”,本研究采用蒸汽杀青和锅炒杀青两种方式以及将两种方式进行组合的杀青方法,并通过控制功率和时间对胡枝子茶进行加工,对其加工后的产品进行感官评价,从而挑选出最优的杀青方式以优化胡枝子茶的加工工艺。结果表明:当采用单一杀青方式时,锅炒杀青较蒸汽杀青好,且最佳的杀青条件为杀青功率800W,杀青时间2min,胡枝子茶气味清香,口味清淡嫩香。当进行复合杀青时,炒青(800W)1min后进行蒸汽杀青(1600W)2min为最优复合杀青方式,汤色清亮明绿,气味清香,滋味嫩香,口感极佳。

In this study,steaming fixation and pan frying fixation methods and the combination of the two methods were used to process the Lespedeza bicolor tea by controlling the power and time,and the sensory evaluation of the processed products was carried out,so as to optimize the processing technology of Lespedeza bicolor tea.The results showed that when the single method was used,stir frying was better than steam,and the best conditions were as follows the power was 800W,the time was 2min,the smell of Lespedeza bicolor tea was light and tender.The optimal combination method was stir frying(800W)for 1 min followed by steaming(1600W)for 2 min.The color of the soup was clear and bright green,the smell was delicate and fragrant,and the taste was excellent.