Research on Impact of Fine Manipulation on Steamed Green Tea Quality
做青工艺对蒸青茶品质的影响研究
作者: 刘青茹汪辉王彬王晓婷唐靖邸胜达刘婧周春江
作者单位: 1中华全国供销合作总社杭州茶叶研究院,浙江 杭州
2浙江远圣茶业有限公司,浙江 杭州
3浙江农林大学,浙江 杭州
4浙江省茶叶集团茶叶研究所有限公司,浙江 杭州
刊名: Hans Journal of Food and Nutrition Science, 2016, Vol.05 (04), pp.157-163
中文刊名: 食品与营养科学, 2016, Vol.05 (04), pp.157-163
来源数据库: Hans Pubs Journal
DOI: 10.12677/HJFNS.2016.54019
关键词: Floral Steamed Green Tea
中文关键词: 花香型蒸青茶,做青,内质成分,感官品质,夏秋茶
英文摘要: Objective: In this study, by combining traditional processing technology of steaming green tea and oolong tea, a new technology was developed to make floral steamed green tea. This tea can maintain the properties of normal green tea while enhancing the aroma and taste. Methods: The processing technology was optimized: unrolling about 2 h, basking for 500,000 Lux × min, fine manipulating the fresh leaves by four times shaking and unrolling until the leaves lost green flavour and produced floral smell. Meanwhile, the color of leaves would be changed to olivine and bright, then steaming, rolling and drying. In addition, tea polyphenols, water soluble matter, free amino acids and sensory quality of traditional steamed green tea and floral steamed green tea were determined and compared....
中文摘要: 目的:本研究通过结合乌龙茶和传统蒸青绿茶的加工工艺,开发出一种新型工艺——花香型蒸绿茶,能在保持绿茶特性的同时,提升茶叶香气,改善茶汤滋味。方法:本试验在原有研究基础上优化加工工艺为:摊青约2 h,晒青至积照50万Lux × min,“四摇四晾”做青,至青气散花香显叶色黄绿亮,再依次蒸青、去水、揉捻、烘干。此外,通过测定茶多酚、水浸出物含量和游离氨基酸,进行感官审评,对比做青工艺的影响。结果:花香型蒸青绿茶和传统蒸青绿茶相比,茶多酚含量产生1.82%降幅,水浸出物和游离氨基酸含量稍有降低;感官品质有明显提升,特别是在香气和滋味方面。结论:做青工艺一定程度上改变了传统夏秋绿茶的滋味苦涩,香气差的弊端。
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