| 毛火后闷堆处理对夏季红茶品质的影响 |
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| 引用本文： | 周秦羽,屈青云,项希,李兰兰,徐洋洋,王继国,刘峰,李适,龚志华,肖文军. 毛火后闷堆处理对夏季红茶品质的影响[J]. 食品科学, 2021, 42(22): 291-297. DOI: 10.7506/spkx1002-6630-20201103-030 |
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| 作者姓名： | 周秦羽 屈青云 项希 李兰兰 徐洋洋 王继国 刘峰 李适 龚志华 肖文军 |
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| 作者单位： | （1.湖南农业大学 茶学教育部重点实验室，湖南 长沙 410128；2.石门县茶祖印象太平茶业专业合作社，湖南 常德 415300） |
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| 基金项目： | 湖南省科技厅创新平台与人才计划项目（2019NK4163） |
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| 摘 要： | 以茶树品种‘碧香早’夏季一芽二叶为原料，在传统红茶加工工艺基础上，将毛火初干后的闷堆工艺引入红茶加工的干燥工艺中，从感官品质、滋味品质成分和香气品质成分3 方面探讨毛火初干后的闷堆处理对红茶品质的影响。结果表明，与传统工艺加工的红茶相比，毛火初干后闷堆3 h，能显著提高红茶品质，滋味醇爽，汤色红橙明亮，甜香显露；茶样中茶黄素质量分数显著增加（P＜0.05），由0.41%增加到0.62%；醇类香气物质总相对含量由52.25%上升到57.33%，酮类香气物质增加了具有果香的1,3,7-三甲基-3,7-二氢-1H-嘌呤-2,6-二酮、4-[2,2,6-三甲基-7-氧杂二环[4.1.0]庚-1-基]-3-丁烯-2-酮和6-甲基-5-庚烯-2-酮。由此提示毛火初干后的闷堆工艺技术在提高红茶品质的生产实践中具有可行性。
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| 关 键 词： | 茶叶加工；红茶；闷堆；感官品质；滋味品质；香气品质 |
Effect of Piling after First Drying on Summer Black Tea Quality |
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| ZHOU Qinyu,QU Qingyun,XIANG Xi,LI Lanlan,XU Yangyang,WANG Jiguo,LIU Feng,LI Shi,GONG Zhihua,XIAO Wenjun. Effect of Piling after First Drying on Summer Black Tea Quality[J]. Food Science, 2021, 42(22): 291-297. DOI: 10.7506/spkx1002-6630-20201103-030 |
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| Authors: | ZHOU Qinyu QU Qingyun XIANG Xi LI Lanlan XU Yangyang WANG Jiguo LIU Feng LI Shi GONG Zhihua XIAO Wenjun |
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| Affiliation: | (1. Key Lab of Tea Science, Ministry of Education, Hunan Agricultural University, Changsha 410128, China; 2. The Impression of Shimen Tea Ancestor Taiping Tea Professional Cooperative, Changde 415300, China) |
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| Abstract: | Samples of one bud and two leaves from the tea variety Bixiangzao were collected in summer to prepare black tea using a modified version of the traditional processing technology by introducing piling after the first-drying process. The influence of piling was evaluated on the sensory quality, taste compounds and aroma compounds of black tea. The results showed that compared with the traditional manufacturing technology, piling for 3 h after the first-drying process could significantly improve the quality of black tea, imparting a more mellow and refreshing taste, a bright red orange color and a sweet aroma to the infusion. Moreover, the introduction of piling resulted in significantly increasing the theaflavin content in tea samples from 0.41% to 0.62% (P < 0.05), increasing the relative content of total aroma alcohol compounds from 52.25% to 57.33%, and producing new ketones with fruity aroma including 1,3,7-trimethyl-3,7-dihydro-1H-purine-2,6-dione, 4-[2,2,6-trimethyl-7-oxabicyclo[4.1.0]hept-1-yl]-3-buten-2-one and 6-methyl-5-hepten-2-one. The above results suggest that introducing piling after the first-drying process is feasible to improve the quality of black tea. |
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| Keywords: | tea processing black tea piling sensory quality taste quality aroma quality, |
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