栗香型绿茶炒制技术研究

Study on Frying Technology of Chestnut-Flavored Green Tea

使用槠叶齐一芽二三叶鲜叶为原料,采用传统炒青工艺加工栗香型绿茶,对烘二青后的在制叶分别使用常规工艺和改进工艺进行滚炒,对不同滚炒方式的各个工序点取样,进行品质比较分析。结果表明,随着滚炒时间的增加,在制叶水浸出物、茶多酚、游离氨基酸和咖啡碱含量呈波动性变化,但未呈现明显的变化趋势。其中,温度设置280℃,开启排湿风扇滚炒30 min下机,在115℃下提香30 min后90℃提香1 h可充分固定茶叶香气,所制的栗香绿茶品质最佳。

Using the fresh leaves of one bud,two or three leaves of’Zhuyeqi’as materials and adopting the traditional green tea technology,the in-process leaves after baking twice were roasted by using the conventional and the improved technologies respectively.The samples were taken from each process of different frying methods for quality comparison and analysis.The results show that the contents of water extract,tea polyphenols,free amino acids and caffeine fluctuated with the time course,without obvious trend.Among them,the best tea quality occurred when the temperature was set at 280℃and the tea was stirfried for 30 minutes.In the flavoring process,the aroma of green tea could be fully fixed by flavoring at 115℃for 30 minutes and 90℃for 1 hour.Under this technology,the aroma couldbe fully fixed and the quality of chestnut flavor green tea was the best.