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| 湿热和微生物发酵对陈年绿茶主要成分的影响 | |
| 引用本文： | 胡燕,何春雷,余正伦,魏晓惠,兰雄波.湿热和微生物发酵对陈年绿茶主要成分的影响[J].食品工业科技,2012,33(10):135-137,142. |
| 作者姓名： | 胡燕 何春雷 余正伦 魏晓惠 兰雄波 |
| 作者单位： | 1. 四川省茶叶产品质量检验中心,四川名山625100／国家茶叶产品质量监督检验中心（四川）（筹）,四川雅安625000／四川省雅安市产品质量监督检验所,四川雅安625000／四川农业大学,四川雅安625014 2. 四川农业大学,四川雅安,625014 3. 四川省茶叶产品质量检验中心,四川名山625100／国家茶叶产品质量监督检验中心（四川）（筹）,四川雅安625000／四川省雅安市产品质量监督检验所,四川雅安625000 |
| 基金项目： | 国家质量监督检验检疫总局项目(200910083-02) |
| 摘 要： | 采用湿热渥堆和微生物接种措施,以陈年绿茶为原料,研究了加工工序中茶多酚、氨基酸、茶黄素、茶褐素、茶红素、可溶性糖等主要成分与感官品质的动态变化。结果表明:成品样中茶多酚、氨基酸分别降低了39.17%、54.45%;茶黄素、茶褐素分别升高了66.67%、116.92%;茶红素降低了12.43%,可溶性糖含量呈缓慢下降趋势,氟含量基本不变。在不同加工阶段,茶叶综合感官品质差异明显,随着加工时间的延长,茶叶的苦涩味逐渐降低,成品接近黑茶的品质。 |
| 关 键 词： | 湿热渥堆 微生物发酵 茶叶 品质 |
Influence of pile-fermenting and microbial fermentation on the main components of aged green tea |
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| HU Yan,HE Chun-lei,YU Zheng-lun,WEI Xiao-hui,LAN Xiong-bo.Influence of pile-fermenting and microbial fermentation on the main components of aged green tea[J].Science and Technology of Food Industry,2012,33(10):135-137,142. | |
| Authors: | HU Yan HE Chun-lei YU Zheng-lun WEI Xiao-hui LAN Xiong-bo |
| Affiliation: | 1.Tea Quality Inspection Centre of Sichuan,Mingshan 625100,China;2.National Tea Quality Supervision and Inspection Center(Sichuan)(in preparation),Ya’an 625000,China;3.Product Quality Supervision and Inspection Institute of Sichuan Ya’an,Ya’an 625000,China;4.Sichuan Agricultural University,Ya’an 625014,China) |
| Abstract: | The dynamic changes of sensory quality and the contents of main chemical components such as tea polyphenols,amino acids,thearubigins,theaflavins,theabrownines and soluble sugar in aged green tea were analyzed by pile-fermenting and microbial fermentation.The results showed that,compared to the raw material,the contents of tea polyphenols,amino acids and thearubigins reduced 39.17%,54.45% and 12.43% respectively,and the contents of theaflavins and theabrownines increased 66.67% and 116.92% respectively.The content of soluble sugar were slightly decreased.The content of fluoride remained the same basically.There were significant differences of sensory quality in different tea processing-stage.The bitterness and astringency reduced in made tea. |
| Keywords: | moisture and thermal pile-fermenting microbial fermentation tea quality |
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