| 机器发酵与传统发酵红茶的生化成分与感官品质分析 |
| |
| 引用本文： | 张景池,刘琨毅,赵飞翔,范家坤,王兴华,崔廷宏,韩利艳,蒋勋,赵明. 机器发酵与传统发酵红茶的生化成分与感官品质分析[J]. 食品研究与开发, 2024, 45(1): 11-18 |
| |
| 作者姓名： | 张景池 刘琨毅 赵飞翔 范家坤 王兴华 崔廷宏 韩利艳 蒋勋 赵明 |
| |
| 作者单位： | 1. 云南农业大学茶学院，云南省药用植物生物学重点实验室，西南中药材种质创新与利用国家地方联合工程研究中心，云南昆明 650201；2. 宜宾职业技术学院五粮液技术与食品工程学院，四川宜宾 644003；3. 普洱市茶叶科学研究所，云南普洱 665000 |
| |
| 基金项目： | 国家自然科学基金项目（32160728）；云南省科技厅科技计划项目（202104BI090008） |
| |
| 摘 要： | 为评价一种红茶发酵机器的适用性，以云抗10号、雪芽100号、矮丰、长叶白毫4个云南大叶种茶树品种的一芽三叶鲜叶为原料，分别应用发酵机和传统方式发酵，制作滇红茶，通过茶叶生化成分的测定和感官审评，比较两种发酵方式红茶的品质特征。结果发现，机器发酵红茶各项品质数据与传统发酵红茶无显著性差异，且机器发酵红茶各项指标变异系数普遍低于传统发酵红茶，品质更为稳定。相比传统发酵红茶，机器发酵红茶品质略高，且机器发酵用时短，叶温稳定，更适合批量生产。
|
| 关 键 词： | 红茶 感官品质 生化成分 机器发酵 传统发酵 |
| 收稿时间： | 2022-07-22 |
Biochemical Components and Sensory Quality of Black Tea Produced by Mechanical Fermentation and Conventional Fermentation |
| |
| ZHANG Jingchi,LIU Kunyi,ZHAO Feixiang,FAN Jiakun,WANG Xinghu,CUI Tinghong,HAN Liyan,JIANG Xun,ZHAO Ming. Biochemical Components and Sensory Quality of Black Tea Produced by Mechanical Fermentation and Conventional Fermentation[J]. Food Research and Developent, 2024, 45(1): 11-18 |
| |
| Authors: | ZHANG Jingchi LIU Kunyi ZHAO Feixiang FAN Jiakun WANG Xinghu CUI Tinghong HAN Liyan JIANG Xun ZHAO Ming |
| |
| Affiliation: | 1. College of Tea，Key Laboratory of Medicinal Plant Biology of Yunnan Province，National & Local Joint Engineering Research Center on Germplasm Innovation & Utilization of Chinese Medicinal Materials in Southwest China，Yunnan Agricultural University，Kunming 650201，Yunnan，China；2. School of Wuliangye Technology and Food Engineering，Yibin Vocational and Technical College，Yibin 644003，Sichuan，China；3. Tea Science Research Institute of Pu-erh City，Pu′er 665000，Yunnan，China |
| |
| Abstract: | The applicability of a machine for the fermentation of black tea was evaluated. Fresh tea samples with one bud and three leaves were plucked from four cultivars（′Yunkang 10′，′Xueya 100′，′Aifeng′，and′Chang-yebaihao′）of Camellia sinenesis（Linn.）var. assamica（Masters）Kitamura，and black tea samples were produced by mechanical fermentation and conventional fermentation，respectively. The biochemical components and sensory quality of black tea produced by the two fermentation methods were compared. The results showed that the black tea produced by mechanical fermentation had similar quality and lower coefficients of variation of quality indicators（i.e.，more stable quality）than that produced by conventional fermentation.Compared with traditional fermented black tea，machine - fermented black tea had slightly higher quality,shorter fermentation time，stable leaf temperature，and was more suitable for mass production. |
| |
| Keywords: | black tea；sensory quality；biochemical components；mechanical fermentation；conventional fermentation |
|
| 点击此处可从《食品研究与开发》浏览原始摘要信息 |
|
点击此处可从《食品研究与开发》下载免费的PDF全文 |
