학술논문
骞林茶加工工艺优化及品质成分研究 / The Research on the Optimization of Processing Technology and Quality Components of Qianlin Tea
Document Type
Academic Journal
Author
董智杰; 叶继煜; 黄进; 余志; 叶飞; 张丙华; 张群峰; DONG Zhijie; YE Jiyu; HUANG Jin; YU Zhi; YE Fei; ZHANG Binghua; ZHANG Qunfeng
Source
中国茶叶 / China Tea. 45(12):46-53
Subject
Language
Chinese
ISSN
1000-3150
Abstract
以尖连蕊茶单芽为原料,设计加工工艺优化方案,分析不同加工工艺对骞林茶品质的影响.结果表明,骞林茶优化加工工艺参数为自然摊放24 h,使用蒸青机110 ℃蒸汽杀青30 s,再使用茶叶提香机80 ℃烘2.5 h至足干.该工艺所制骞林茶干茶色泽黄润,汤色黄明,清香高长,滋味浓厚甜醇,叶底肥壮完整.与绿茶对照相比,优化工艺所制骞林茶中游离氨基酸、叶绿素a、酯型儿茶素的含量和儿茶素总量均显著低于对照,而多酚类、可溶性糖和非酯型儿茶素的含量均显著高于对照,且骞林茶中未检测到咖啡碱,同时其抗氧化活性显著高于对照.本研究优化了骞林茶加工工艺,为武当山骞林茶产品开发提供了技术基础.
To optimize the processing parameters and analyze the impact of processing on the quality of Qianlin tea,single buds of Camellia cuspidata(Kochs)Wright ex Gard were used as raw materials and an optimization plan for processing technology was designed.The results reveal that the optimized process parameters for Qianlin tea were as follows:natural spreading of tea buds for 24 h,steaming at 110 ℃ for 30 s using a steaming machine,and subsequent drying at 80 ℃for 2.5 h using a tea aroma extractor.Qianlin tea processed through this method exhibits a yellow and moist appearance,a yellow and bright soup color,a strong and long-lasting fragrance,a robust and sweet taste,and intact and firm tea leaves.Compared with the green tea control,the contents of free amino acids,chlorophyll a,ester catechins,and total catechins in Qianlin tea produced with the optimized process parameters were significantly lower.However,polyphenols,soluble sugar,and non-ester catechins were notably higher in Qianlin tea than those in the green tea control.Caffeine was undetectable in Qianlin tea,and its antioxidant activity was significantly higher than that of the green tea control.This study optimized the processing parameters of Qianlin tea,providing a technical foundation for the development of Qianlin tea products in Wudang Mountain.
To optimize the processing parameters and analyze the impact of processing on the quality of Qianlin tea,single buds of Camellia cuspidata(Kochs)Wright ex Gard were used as raw materials and an optimization plan for processing technology was designed.The results reveal that the optimized process parameters for Qianlin tea were as follows:natural spreading of tea buds for 24 h,steaming at 110 ℃ for 30 s using a steaming machine,and subsequent drying at 80 ℃for 2.5 h using a tea aroma extractor.Qianlin tea processed through this method exhibits a yellow and moist appearance,a yellow and bright soup color,a strong and long-lasting fragrance,a robust and sweet taste,and intact and firm tea leaves.Compared with the green tea control,the contents of free amino acids,chlorophyll a,ester catechins,and total catechins in Qianlin tea produced with the optimized process parameters were significantly lower.However,polyphenols,soluble sugar,and non-ester catechins were notably higher in Qianlin tea than those in the green tea control.Caffeine was undetectable in Qianlin tea,and its antioxidant activity was significantly higher than that of the green tea control.This study optimized the processing parameters of Qianlin tea,providing a technical foundation for the development of Qianlin tea products in Wudang Mountain.