信阳毛尖茶干燥工艺参数的优化

Optimization of Drying Process Parameters of Xinyang Maojian Tea

干燥作为茶叶加工中必不可少的工艺对茶叶品质有重要影响。信阳毛尖因干燥时间和温度的差异具有不同的品质滋味。选用低档信阳毛尖毛茶探究干燥对信阳毛尖茶品质的影响,干燥时间设置为15、25、35 min,干燥温度设置为90、100、110℃,再通过感官审评和化学成分测定,分析后选择最优干燥参数。结果表明:干燥可降低毛茶的水分,适当的干燥可以去除茶叶中青草气,发展茶叶的香气,使茶汤滋味品质提高;干燥温度过高,或者干燥时间过长,茶叶会有火香,茶汤滋味苦涩,且茶汤的亮度降低。通过综合分析,得出在100℃时干燥15 min,氨基酸和咖啡碱含量较高有利于信阳毛尖茶品质。

Drying,as an essential process in tea processing,has an important impact on tea quality.Xinyang Maojian tea has different quality and taste due to different drying process time and temperature.Low-grade Xinyang Maojian tea was selected to explore the influence of drying on the quality of Xinyang Maojian tea.The drying time were set to 15 min,25 min and 35 min.The drying temperature were set to 90℃,100℃and 110℃.Then the optimal drying parameters were selected through sensory evaluation and chemical composition determination.The results show that drying reduce the water content of the raw tea,and proper drying can remove the green flavors from the tea.The suitable drying can develop the aroma of the tea and improve the taste quality of the tea.The drying temperature is too high,or the drying time is too long,the tea not only has fired aroma,the tea soup tastes bitter,and the brightness of the tea soup is reduced.Through comprehensive analysis,the parameters of drying at 100℃for 15 min are beneficial to the quality of Xinyang Maojian tea,which have higher amino acids and caffeine.