三段式烘焙工艺对安溪铁观音成茶品质的影响

Effects of different three-stage baking processes on the quality of Anxi Tieguanyin tea

以安溪清香型铁观音春茶叶为材料,基于三段式烘培,通过三因素三水平正交试验,探究烘培温度、时间等工艺条件对安溪铁观音茶感官品质和生化成分的影响.实验结果表明,当三段烘培温度及时间分别为130℃/60 min、130℃/60 min、110℃/90 min时,茶样的感官品质最好,综合评分为83.40分.其中,香气在三个阶段皆产生显著变化,滋味在第一、二阶段产生显著变化,感官综合得分受第一阶段影响最大.随着烘焙温度的升高,烘培时间的延长,茶叶中水浸出物含量呈上升趋势,而茶叶中氨基酸、咖啡碱、茶多酚含量呈现下降趋势.本研究确定的三段式最佳烘培工艺参数为130℃/60 min、130℃/60 min、110℃/90 min的高-高-中烘焙组合,在此条件下茶样的感官品质最高,且其主要生化成分含量也较高.

Taking Anxi Tieguanyin tea as the material, the effects of roasting temperature, baking time and other technological conditions on the sensory and physical and chemical quality of Anxi Tieguanyin tea were investigated by orthogonal experiment of three factors and three levels based on three-stage baking. The results showed that the sensory quality of tea samples was the best and the comprehensive score was 83.40 when the baking temperature and time were 130 ℃/60 min, 130 ℃/60 min, 110℃/90 min, respectively. The aroma changed significantly in the three stages, and the taste changed significantly during the first and the second stages. The comprehensive sensory score was mostly affected at the first stage. With the increase of baking temperature and baking time, the content of water extract would increase, while the content of amino acids, caffeine and tea polyphenols in tea presented a downward trend. The best three-stage baking process parameters determined by the study were:high-high-medium baking combination of 130 ℃/60 min-130 ℃/60 min-110 ℃/90 min, which corresponded to the highest sensory quality of tea samples, and the content of main biochemical components was also high.