不同干燥方式对信阳毛尖茶品质的影响

Effects of Different Drying Methods on Quality of Xinyang Maojian Tea

本文以信阳毛尖半成品(鲜叶—摊放—杀青—揉捻—排把)为原料,采用不同的干燥方式烘干,再通过感官审评和化学成分分析,探讨不同干燥方式对信阳毛尖品质的影响。结果表明:感官品质由高到低依次是碧螺春烘干机烘干(风量100%)、提香机烘干、碧螺春烘干机烘干(风量50%)、信阳毛尖锅炒干、电烘笼烘干;碧螺春烘干机烘干(风量100%)茶叶水浸出物、可溶性糖、咖啡碱、茶多酚、游离氨基酸、儿茶素含量均较高;碧螺春烘干机烘干(风量50%)茶叶水浸出物、可溶性糖、咖啡碱、儿茶素含量较高;提香机烘干与锅炒干相比,前者水浸出物含量较高,后者叶绿素、儿茶素含量较高,其他化学成分基本一致;电烘笼烘干茶叶与其他几种干燥方式相比各种化学成分含量均偏低。

In this paper,Xinyang Maojian semi-finished products(after the following processing:tea fresh leaves-spreading-fixation-rolling-kneading)were used as raw materials to dry by different drying methods.Through sensory evaluation and chemical components analysis,the effects of different drying methods on the quality of Xinyang Maojian tea were discussed.The results showed that the sensory quality from high to low was drying in Biluochun dryer(air volume 100%),drying in tea aroma-improving machine,drying in Biluochun dryer(air volume 50%),roasting in Xin-yang Maojian pot and drying in electric oven.The contents of water extracts,soluble sugars,caffeine,tea polyphenols,free amino acids and catechins of Xinyang Maojian tea dried by Biluochun dryer(air volume 100%)were higher;the contents of water extracts,soluble sugars,caffeine and catechins of Xinyang Maojian tea dried by Biluochun dryer(air volume 50%)were higher;compared Xinyang Maojian tea dried in tea aroma-improving machine with roasted in Xinyang Maojian pot,the former had higher water extracts content,and the latter had higher chlorophyll content and catechins content,their other chemical components were basically the same;compared with other drying methods,the contents of various chemical components in the tea dried in the electric oven were relatively low.