不同加工工艺下刺梨叶茶品质研究与评价

Study and Evaluation on Quality of Rosa roxburghii Leaves Tea with Different Processing Technology

为提高刺梨资源的综合利用率,以刺梨一芽二叶嫩梢为原料,参考白茶、绿茶、红茶、乌龙茶的加工工艺制作刺梨叶茶,比较其感官品质和内含成分的差异,并通过主成分分析法对刺梨叶茶品质进行综合评价。结果表明,不同加工工艺下,刺梨叶茶感官品质和内含物质含量差异较大。刺梨叶茶的最适工艺为白茶复式萎凋工艺(White tea combined withering,WTc),即日光萎凋20 min→室内自然萎凋1 h→日光萎凋30 min→室内自然萎凋1 h→日光萎凋1 h→室内自然萎凋40 h→100℃烘5 min→摊凉→65℃烘至足干。在此工艺下,刺梨叶茶具有持久的果香和甜香,滋味较浓,且总酚、黄酮、游离氨基酸、水浸出物等内含物质含量最高。

To improve the comprehensive utilization rate of Rosa roxburghii resources,Rosa roxburghii leaves tea was made from young shoot with white tea,green tea,black tea and oolong tea processing technology respectively,the differences of sensory attributes and components were compared,and the quality of Rosa roxburghii leaves tea with different processing technology was evaluated by principal component analysis.The results showed that the sensory quality and components of Rosa roxburghii leaves tea was varied with different processing conditions.We can see that the optimum technology of Rosa roxburghii leaves tea was WTc,The specific process is sunlight withering for 20 min→indoor natural withering for 1 h→sunlight withering for 30 min→indoor natural withering for 1 h→sunlight withering for 1 h→indoor natural withering for 40 h→drying at 100℃for 5 minutes→cooling→drying at 65℃to all dry.Under this process,the Rosa roxburghii leaves tea had a lasting aroma and sweet flavor,and the contents of total phenols,flavonoids,free amino acids,water extract and other substances were the highest.