基于红茶工艺的显齿蛇葡萄叶发酵条件研究

Study on the fermentation conditions of hedera serrata grape leaves based on black tea process

本试验采用红茶工艺发酵显齿蛇葡萄叶,以感官品质、多酚与黄酮含量为考察指标,在初始茶坯含水量、发酵温度及发酵时间等单因素试验基础上,进行响应面试验并进行优化。结果表明:在显齿蛇葡萄茶发酵温度26℃、初始茶坯含水量66%、发酵时间5.5 h时,发酵茶感官评分为91.22分。产品紧结乌润,茶汤橙黄明亮,口感醇厚回甘,且有效保留此茶中黄酮、多酚等有效成分,其中黄酮含量为179.143 mg/g、多酚含量为248.893 mg/g。研究结果可为显齿蛇葡萄叶红茶加工提供理论与实践依据。

In this experiment,the black tea process was used to ferment Hinode snake grape leaves,with sensory quality,polyphenol and flavonoid content as the indexes of investigation,and based on the single-factor test of initial tea billet water content,fermentation temperature and fermentation time,a response surface test was carried out and optimized.The results showed that the sensory score of the fermented tea was 91.22 when the fermentation temperature was 26℃,the moisture content of the initial tea billet was 66%,and the fermentation time was 5.5 h.The product was firm and moist,the tea broth was orange and bright,the taste was mellow and sweet,and the flavonoids and polyphenols in the tea were effectively retained,of which the flavonoids content was 179.143 mg/g and the polyphenols content was 248.893 mg/g.The results of the study can provide theoretical and practical basis for the processing of Hinokyo Grape Leaf Black Tea.