泸州大树红茶加工中主要品质成分变化研究

Change of Main Quality Components of Luzhou Dashu Black Tea during Processing

以泸州大树茶一芽二叶为原料,研究大树工夫红茶加工工艺及加工过程主要品质成分变化规律。结果表明,泸州大树茶具有良好的生化特性,鲜叶中茶多酚、氨基酸含量适中,咖啡碱含量高(6.33%),酚氨比7.39,适制红茶。加工过程中,茶多酚、水浸出物总体呈下降趋势;氨基酸差异不显著,可溶性糖呈波浪式变化趋势;没食子酸、没食子儿茶素变化趋势一致,萎凋后升高,揉捻至干燥阶段逐渐减少;咖啡碱、表没食子儿茶素没食子酸酯、表儿茶素、表儿茶素没食子酸酯变化趋势一致,萎凋后升高,揉捻至发酵阶段逐渐减少,干燥阶段有些许回升;儿茶素则表现在加工前半段变化小,发酵过程明显降低,干燥环节又有所增加。品质特征表现为外形条索紧结肥壮,乌黑油润、匀整;汤色红亮,甜香浓醇,滋味醇和回甘,叶底肥厚红匀亮;烘焙后品质稍有提升。文章明确了泸州大树红茶加工工艺及主要品质成分变化规律,研究结果为进一步开发大树红茶产品及红茶品质提升研究奠定了理论基础。

Taking Luzhou Dashu tea with one bud and two leaves as raw materials,the processing technology and change of main quality components of Dashu Gongfu black tea were studied in this research.The results showed that Luzhou Dashu tea was found to have good biochemical characteristics.The contents of tea polyphenols and amino acids in fresh leaves were moderate,the content of caffeine was high(6.33%),and the phenol ammonia ratio was 7.39,which was suitable for making black tea.In the process of processing,tea polyphenols and water extracts showed a decreasing trend;while there was no significant difference in amino acids,and the soluble sugar showed a wave trend.Gallic acid and gallic catechin had the same change trend,increased after withering,and gradually decreased from rolling to drying.Caffeine,epigallocatechin gallate,epigallocatechin and epigallocatechin gallate have the same change trend,increase after withering,gradually decrease from rolling to fermentation stage,and rise slightly in drying stage.Catechin showed little change in the first half of processing,significantly reduced in the fermentation process and increased in the drying stage.The quality characteristics are as follows:the appearance is tight,the knot fat,dark,oily and even;the soup red and bright,sweet and mellow,the taste mellow and sweet,and the leaf bottom plump,red and bright.In addition,the quality is slightly improved after baking.This study has confirmed the processing technology and the change law of main quality components of Dashu black tea,which has laid a theoretical foundation for the further development of black tea products and the improvement of black tea quality.