四川农业大学学报 ›› 2014, Vol. 32 ›› Issue (02): 160-164,171.doi: 10.3969/j.issn.1000-2650.2014.02.007

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不同杀青方式对绿茶品质的影响

叶飞1, 高士伟1,2, 龚自明1,2, 张强3,4, 滕靖1, 侯伟华3,4, 梁金波3,4   

  1. 1. 湖北省农业科学院果树茶叶研究所, 武汉 430064;
    2. 湖北省农业科技创新中心果茶分中心, 武汉 430064;
    3. 湖北农业科技创新中心鄂西综合实验站, 湖北 恩施 445002;
    4. 恩施州农业科学院茶叶研究所, 湖北 恩施 445002
  • 收稿日期:2014-03-05 出版日期:2014-06-30 发布日期:2017-02-28
  • 通讯作者: 龚自明,研究员,从事茶叶加工,E-mail:ziminggong@163.com。 E-mail:ziminggong@163.com
  • 作者简介:叶飞,助理研究员,硕士,从事茶叶加工研究,E-mail:yf421@163.com。
  • 基金资助:
    国家星火计划(2013GA760001);国家现代农业(茶叶)产业技术体系建设专项(CARS-23)

Effects of Water-removing Methods on Quality of Green Tea

YE Fei1, GAO Shi-wei1,2, GONG Zi-ming1,2, ZHANG Qiang3,4, TENG Jing1, HOU Wei-hua3,4, LIANG Jin-bo3,4   

  1. 1. Institute of Fruit and Tea, Hubei Academy of Agricultural Science, Wuhan 430064, China;
    2. Hubei Agricultural Science and Technology Innovation Center, Tea Sub-center, Wuhan 430064, China;
    3. Innovation Center for Agricultural Science and Technologies of Hubei Province, Enshi 445002, Hubei, China;
    4. Tea Research Institute, Enshi Autonomous Prefecture Academy of Agricultural, Enshi 445002, Hubei, China
  • Received:2014-03-05 Online:2014-06-30 Published:2017-02-28

摘要: [目的] 提高茶叶加工品质,为绿茶加工生产提供参考。[方法] 优化了滚筒、汽热和汽热-滚筒联合杀青3种方式的工艺参数,并比较了所制绿茶的感官品质、茶叶内含成分、色泽和香气。[结果] 发现汽热-滚筒联合杀青时以蒸汽温度120℃,时间83 s,热风温度190℃,时间145 s,滚筒温度200℃,时间145 s的参数组合的杀青效果最好,所制绿茶的感官品质得分最高,茶汤色泽最好(P<0.01),干茶的酚氨比值最小(P<0.01),香气物质含量和香气指数最高,偏栗香型的香气物质也最多;汽热-滚筒联合杀青的产能比汽热杀青提高了83.33%,每千克鲜叶杀青的能耗成本下降了28.44%,热效率提高了1倍。[结论] 汽热-滚筒联合杀青集成了汽热杀青和滚筒杀青的优点并克服了其缺点,为实际生产提供了指导。

关键词: 加工, 绿茶, 汽热-滚筒联合杀青, 品质, 色泽, 香气

Abstract: [Objective] The objective of this study was to improve the quality of green tea and to provide a reference for green tea production. [Method] The effects of three water-removing methods (roller,steam-heating and steam-heating and roller)on sensory quality,components,colour and aroma of green tea were investigated in this study. [Results] Green tea quality was the best when the parameters of steam-heating and roller water-removing were shown as followed:steam temperature 120℃,time 83 seconds,hot-wind temperature 190℃,time 145 seconds,roller temperature 200℃ and time was 145 seconds.The sensory quality was the highest;the colour of brew was the best;the ratio of polyphenols to amino acids was the lowest;the content of aroma was the highest and the chestnut-like aroma was the largest in the green tea made by steam-heating and roller water-removing.Comapred to hot-steam water-removing method,the energy-producing was improved by 83.33% using steam-heating and roller water-removing.Likewise,the energy consumption cost was decreased by 28.44% and thermal efficiency was enhanced by 200%. [Conclusion] The water-removing method of steam-heating and roller combined the advantages and overcame the disadvantages of two methods alone.This may provide a reference for green tea production.

Key words: processing, green tea, steam-heating and roller water removing, quality, colour, aroma

中图分类号: 

  • S571.1