微波辅助杀青工艺对贵州针茶品质的影响

Effect of Microwave-assisted Fixation Process on Quality of Needle Green Tea in Guizhou

为给贵州针茶加工技术提升及实际生产提供理论依据,在现有贵州针茶加工工艺的基础上,将传统的蒸汽杀青工艺改为蒸汽+微波杀青工艺,并对两种杀青工艺所制茶样的感官品质、主要品质成分及香气组分进行测定和分析。结果表明,蒸汽+微波杀青工艺所制茶样感官审评总分高于蒸汽杀青工艺所制茶样;蒸汽+微波杀青工艺所制茶样的L-茶氨酸含量比蒸汽杀青工艺高,蒸汽杀青工艺所制茶样的咖啡碱和茶多酚含量比蒸汽+微波杀青工艺高;蒸汽+微波杀青工艺所制茶样共检测出69种香气组分,蒸汽杀青工艺所制茶样共检测出65种,两个茶样共检测出59种相同的香气组分。蒸汽+微波杀青工艺可降低针茶苦涩味,提升香气。

In order to provide theoretical basis for improvement of Guizhou needle green tea processing technol⁃ogy and actual production,based on existing processing technology of Guizhou needle green tea,traditional steam fixation process was changed to steam+microwave fixation process,and sensory quality,main quality components and aroma components of tea samples made by two fixation processes were determined and ana⁃lyzed.Results showed that total score of sensory evaluation of tea samples made by steam+microwave fixation process was higher than that of tea samples made by steam fixation process.L-theanine content in tea samples made by steam+microwave fixation process was higher than that of tea samples made by steam fixation pro⁃cess,and contents of caffeine and tea polyphenols in tea samples made by steam fixation process were higher than those of tea samples made by steam+microwave fixation process.A total of 69 aroma compnents were de⁃tected in tea samples made by steam+microwave fixation process,65 were detected in tea samples made by steam fixation process,and 59 were the same aroma components in two tea samples.Steam+microwave fixation process could reduce bitter taste and improve armoa.