茉莉花茶窨制过程理化指标及花茶品质变化的研究
YE Qiu-ping, JIN Xin-yi, LI Xin-lei, XU Xiao-dong, HUANG Dan-xi, CHENG Shu-hua. Study on variation of physicochemical indexes and tea quality during scented processes of jasmine tea[J]. Science and Technology of Food Industry, 2015, (12): 99-103. DOI: 10.13386/j.issn1002-0306.2015.12.013
Citation: YE Qiu-ping, JIN Xin-yi, LI Xin-lei, XU Xiao-dong, HUANG Dan-xi, CHENG Shu-hua. Study on variation of physicochemical indexes and tea quality during scented processes of jasmine tea[J]. Science and Technology of Food Industry, 2015, (12): 99-103. DOI: 10.13386/j.issn1002-0306.2015.12.013
茉莉花茶窨制过程理化指标及花茶品质变化的研究
详细信息
作者简介:叶秋萍 (1981-) , 女, 博士, 研究方向:茶叶加工工程。;
金心怡 (1957-) , 女, 本科, 教授, 研究方向:茶叶加工工程与机械研究。;
中图分类号: TS272
计量 文章访问数: 0219 HTML全文浏览量: 023 PDF下载量: 0397Study on variation of physicochemical indexes and tea quality during scented processes of jasmine tea
College of Horticulture, Fujian Agriculture and Forestry University
摘要
摘要: 为了提高茉莉花茶标准化生产水平,控制和稳定花茶品质,本文开展了动态监测茉莉花茶窨制过程中"堆、花、茶"三元体的温湿度变化规律研究,探明花茶窨制过程茶叶生化品质变化。研究结果表明:窨制过程三元体温度呈"低-高-低-中"变化趋势,花温（43.60℃）显著（p<0.05）高于叶温（42.04℃）和堆温（42.24℃）,堆温平均变化速率为0.63℃/h,茉莉鲜花平均含水率（84.78%）远大于窨前茶叶平均含水率（5.25%）,其温度差和水分差形成茶叶吸香动力。化学品质与感官品质结果可知:水浸出物、咖啡碱、黄酮类的含量极显著（p<0.01）减小,茶多酚含量显著（p<0.05）减小,氨基酸含量极显著（p<0.01）增加,由2.69%增加到3.25%,茶叶风味由稍有花香到鲜浓茉莉花香,滋味由醇爽到浓醇。
Abstract: To improve the standardization level in jasmine tea production and keep its' quality stabilized and governed, this paper studied the temperature variety regulation of “flowers, leave, and piles”, which called the three elements in essay, and eventually proven the variations on physical and chemical compositions in the course of jasmine tea scenting stages. The research indicated that :the temperatures varied following “lowhigh-low-medium” tendency in the scented processes. The flower temperature (43.6℃) presented significant higher (p<0.05) comparing to leaf (42.04℃) and pile (42.24℃) temperature, which average temperature rate was at 0.63℃/h, and the average moisture content of flowers (84.78%) presented higher than that of leaves (5.25%) . The temperature and moisture differences formed the motive power of tea absorption from flowers. By analyzing the quality of sensory and chemical in scented processes, it could be concluded that :the water extract, tea polyphenols, caffeine and flavonoids content of tea appearing reduced significantly (p<0.01) . And tea polyphenols content presented reduced significantly ( p <0.05) . However, amino acid content presented increase significantly (p<0.01) , which was from 2.69% to 3.25%, the flavor of tea changed from fired bean to strong jasmine smell, and the taste changed from bitter to heavy and mellow.
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参考文献(14)
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