不同烘干处理对茶叶中霉菌的控制及感官品质的影响

为探究紧压茶原材料毛茶前处理的烘干程序对茶样霉菌存活率和感官品质的影响,分别以绿毛茶与黑毛茶为原料,添加一定量茶汁,先对试验小样进行不同烘干温度处理,设置一烘92℃、102℃及二烘102℃、112℃,比较其对茶样霉菌存活率和感官品质的影响,并在此基础上进行工厂化大生产黑毛茶烘干工艺处理。结果表明:经不同温度烘干处理,茶样在外形色泽、香气、汤色、滋味、叶底等品质上均得到改善提升;原茶样洁净度不同,残留霉菌也存在明显差异;新制备的毛茶样霉菌残余量少;烘干温度高、时间长对霉菌灭活率高。

Effects of Different Drying Treatments on the Control of Mould in Tea and the Sensory Quality of Tea

In order to explore the influence of drying procedure of pretreatment of pressed tea raw material on the mould survival rate and sensory quality of tea,raw green tea and raw dark tea were used as raw materials in this experiment.and a certain amount of tea juice was added.First,the experimental samples were dried at different temperatures,setting the first drying temperature of 92℃,102℃and the second drying temperature of 102℃and 112℃,and the effects on the mould survival rate and sensory quality of tea samples were compared.On this basis,the drying process of raw dark tea in largescale industrial production was carried out.The results showed that the quality of tea samples in appearance color,aroma,soup color,taste and brewed leaves were improved after drying at different temperature.The cleanliness of original tea samples was different,and the residual mould was significantly different too;the residual amount of mould in the newly prepared tea was less;the high drying temperature and long time had a high inactivation rate for mould.