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萎凋技术对工夫红茶品质影响研究进展 总被引:1,自引:0,他引:1
工夫红茶的加工工艺中,萎凋是第一道丁序,是形成红茶品质的基础工序。茶鲜叶经过萎凋,既有物理方面的失水,也有化学方面的物质转化。影响萎凋品质的因素主要有萎凋方式、萎凋时间、萎凋温度及萎凋程度等,萎凋效果对红茶最后品质的形成影响较大。因此,本文通过综述萎凋方式、萎凋时间、萎凋温度及萎凋程度对工夫红茶品质的影响,并提出建议,以期生产企业能在实际生产中对萎凋工序及萎凋各因子对红茶品质的影响有足够的认识,为生产优质红茶和新工艺产品开发提供一些帮助。 相似文献
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发酵是红茶加工的特征工艺,是红茶品质形成的重要工序之一。发酵前萎凋方式及发酵过程中温度、湿度、pH值、通氧量、发酵时间和程度等环境因素是影响红茶发酵品质的重要因素。采用不同干燥方式和干燥设备,控制干燥的温度、时间、速度和初烘的程度等,可更好的发展红茶的品质。本文就红茶发酵和干燥技术等方面对红茶品质的影响进行综述,以期能为红茶加工工艺的改进与创新工艺的发展提供一些思路。 相似文献
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目的:研究传统红茶与乌龙茶晒青工艺相结合的创新加工技术。方法:在采取传统红茶工艺的基础上结合乌龙茶晒青工艺,进行茶叶加工技术的研究。结果:对传统红茶与乌龙茶晒青工艺相结合的加工技术流程和数据进行总结,为:鲜叶、晒青(鲜叶的失水率为6%-10%)、萎凋(萎凋叶含水量为62%-64%)、揉捻、发酵(发酵温度设置在32℃、发酵时间为3.5h)、造型、烘干和提香,最终得到品质高的新型红茶。结论:通过适宜的调节晒青程度、萎凋程度、控制发酵过程,可以在传统红茶与乌龙茶晒青工艺结合的条件下得到高品质的红茶成品。 相似文献
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金观音等乌龙茶茶树新品种工夫红茶适制性研究 总被引:2,自引:0,他引:2
应用金观音、黄观音、金牡丹和丹桂4个高香型乌龙茶新品种鲜叶原料开展工夫红茶的适制性试验,结果表明:采用日光萎凋结合室内萎凋,发酵温度29℃、发酵时间3.5h或发酵温度26℃、发酵时间4.5h,所制工夫红茶有花香,滋味浓醇、鲜,感官品质得分比对照高,说明金观音、黄观音、金牡丹和丹桂等高香型乌龙茶新品种适宜生产高香型工夫红茶。 相似文献
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乌龙茶机械萎凋工艺参数 总被引:3,自引:0,他引:3
以黄品种鲜叶为原料,采用6CLW-10型茶叶连续萎凋机进行乌龙茶萎凋试验,并通过生产验证。结果表明,萎凋温度为35℃,萎凋时间为15—20min,萎凋程度以鲜叶失水率为7%—10%(最好控制在8%左右),能获得较好的品质,且香气最佳。该机适于不同品种乌龙茶萎凋,台时150—25Okg鲜叶,与传统工艺比较,茶叶品质一般可提高0.5—1.0等级。 相似文献
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以适制红茶茶树品种政和大白茶春季一芽二叶新梢为原料,通过分析其红条茶加工中多酚氧化酶(PPO)、过氧化物酶(POD)酶活性及其比值,探讨儿茶素组分与茶黄素组分动态变化。结果表明,萎凋期间,PPO、POD酶活性在萎凋末期达到最大值,儿茶素总量小幅下降,茶黄素组分TF小幅上升,PPO/POD比值从0.78下降到0.33;揉捻阶段,儿茶素组分含量下降加快,ECG、GCG、EC下降幅度较大,茶黄素组分快速上升,且TFDG增幅最大,PPO/POD比值降至0.28;发酵期间,儿茶素组分含量下降较揉捻时慢,茶黄素组分及总量在发酵4 h时达到最大值,PPO/POD比值在发酵3 h时下降至最小值0.27,此后上升;干燥阶段,儿茶素组分含量略减,其中EGCG降幅最大,茶黄素组分下降,其总量降至干重的0.47%,PPO/POD比值上升至0.47。认为红条茶加工中儿茶素组分与茶黄素组分动态变化是PPO、POD酶活性及其比值驱动的结果,且可根据PPO/POD比值确定各工艺适度的标准。 相似文献
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为了筛选适合广东丹霞2号红茶的最适加工参数,采用顶空固相微萃取/气质联用(HS-SPME/GC-MS)、高效液相色谱(HPLC)等方法分析了不同萎凋和发酵时间对红茶香气及品质的影响。结果表明,随着萎凋时间延长,醇类香气物质增加显著,促进了花果香的形成和释放;醛类物质整体降低,青香气息减弱;茶多酚及儿茶素在萎凋33 h后显著下降,水浸出物含量增加;氨基酸总量降低。研究认为,萎凋33 h制成的红茶各项指标最佳,综合品质好。随着发酵时间延长,醇类物质总体出现降低→稳定→显著降低趋势,酯类物质整体变化不明显;酸类物质增加;氨基酸在发酵12 h以后显著降低;茶多酚和水浸出物含量均呈下降趋势,12 h后降低不显著。研究认为,丹霞2号红茶最佳发酵时间为12 h,此时各项品质指标及感官审评结果最佳,发酵过度则口感酸涩。 相似文献
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闽南乌龙茶加工工艺研究进展 总被引:1,自引:0,他引:1
福建省作为全国乌龙茶主产区之一,具有悠久的产制历史和成熟的加工技术.近年来,随着乌龙茶产品的日益热销,福建乌龙茶的加工技术和产品种类更是快速发展和多样化.本文以闽南产区的乌龙茶为对象,对闽南乌龙茶主要加工工序(萎凋、做青、造型、干燥等)从20世纪80年代至今在品质控制方面的研究发展进行梳理,总结了其优化参数、探索机理、现代技术运用和新工序研发等4大特点,以期为闽南乌龙茶工艺品质控制的进一步研究提供依据,同时建议今后应关注按品种特性对现有工艺品质理论和成果进行整合、加强新工艺品质的基础理论研究. 相似文献
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光照作为重要外源信号因子参与调控乌龙茶品质特征形成。为了系统研究不同光照时间的日光萎凋对乌龙茶风味组分的影响,以铁观音鲜叶为供试材料,分析测定 5 个不同时间(0、15、30、60、120 min)日光萎凋处理制成铁观音毛茶的儿茶素、香气组分和感官品质。结果表明,乌龙茶加工过程中香气积累和儿茶素降解与日光萎凋时间延长不存在持续线性正相关关系,适度日光萎凋有利于促进清香型铁观音品质特征形成;与日光萎凋20 min 处理相比,日光萎凋 15 min 处理制成铁观音毛茶中呈花果香气味的 α-法呢烯和橙花叔醇的相对含量分别提高了 4.4%和 6.8%,与全程无光萎凋处理相比,日光萎凋 15 min 和 30 min 处理的毛茶非酯型和酯型儿茶素组分含量降低明显,下降幅度分别达到 7.26%~19.77%和 14.36%~30.09%,日光萎凋 60 min 和 120 min 叶片过度光胁迫产生红褐变,毛茶综合品质表现较差。 相似文献
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Respiration losses, effect of sugar content, formic acid addition and inoculation were evaluated in relation to initial fermentation and silage quality in three experiments. Changes in the content of fermentable substrate during post–harvest respiration and initial fermentation were studied in the laboratory. Soluble carbohydrates were estimated as glucose, fructose, sucrose, fructans and starch by an enzymatic method.
About 70% of the sugars remained after 30 h of conventional wilting, as opposed to less than 50% in a chopped sample kept in the dark. During the first days of fermentation the metabolic activity was very intensive. Sugars, which accounted for 10% of the dry matter, were fermented within 4 d. There were indications, mainly in clover silages, that substances other than water-soluble carbohydrates were used as energy sources.
Low-sugar crops were obtained by shading the fields. After 3 d the sugar in the grass had decreased to half of the original content. This effect was less pronounced in clover. The amount of available substrate and dry matter (DM) content had a major influence on silage quality. In an unwilted crop at least 25 g of water-soluble carbohydrate was needed per kg of fresh material to obtain an acceptable silage quality in the controls, while 20 g was sufficient in inoculated silage. Formic acid addition makes the fermentation less sensitive to water–soluble carbohydrate content. Inoculation of willed silage increased lactic acid production and decreased the pH. There was also less variation in silage quality. 相似文献
About 70% of the sugars remained after 30 h of conventional wilting, as opposed to less than 50% in a chopped sample kept in the dark. During the first days of fermentation the metabolic activity was very intensive. Sugars, which accounted for 10% of the dry matter, were fermented within 4 d. There were indications, mainly in clover silages, that substances other than water-soluble carbohydrates were used as energy sources.
Low-sugar crops were obtained by shading the fields. After 3 d the sugar in the grass had decreased to half of the original content. This effect was less pronounced in clover. The amount of available substrate and dry matter (DM) content had a major influence on silage quality. In an unwilted crop at least 25 g of water-soluble carbohydrate was needed per kg of fresh material to obtain an acceptable silage quality in the controls, while 20 g was sufficient in inoculated silage. Formic acid addition makes the fermentation less sensitive to water–soluble carbohydrate content. Inoculation of willed silage increased lactic acid production and decreased the pH. There was also less variation in silage quality. 相似文献