竹筒烤茶品质形成机理的初步探讨

本实验设置不同温度、不同烘烤时间加工竹筒烤茶制品,研究改进竹筒烤茶的民族加工方法,结果发现以处理二加工出来的竹筒烤茶品质为上;对不同工艺处理后的竹筒烤茶制品进行感官审评及主要品质化学成分测试分析发现,各工艺处理之间存在一定的差异性.竹筒烤茶在其制作过程中,叶绿素、茶多酚、多糖等物质在湿热作用及内源多酚氧化酶、纤维素等残余酶活性作用下,滋味变得比绿茶更醇和;茶坯疏松多孔的比表面与新鲜楠竹的香气进行着可逆的物理吸附及不可逆的化学吸附,形成茶香、竹香馥郁的特有竹筒烤茶制品.

Primary Discussion on the Formation Mechanism of Bamboo Baking Tea

We have set up different temperatures, different baking times to process bamboo baking tea and research the national processing method to improve bamboo that the second method could manufacture the best quality and test and analysis of the main chemical composition, we have some differences. In the course of processing bamboo baking tea in this experiment. Results showed bamboo baking tea. Through sensory evaluation found each products processed by different method baking tea, chlorophyll, polyphenols, polysaccharides,etc.,these main composition catalyzed by endogenesis remnant polyphenol oxidase, peroxide oxidase,cellulosase,high humidity and hot conditions,made bamboo baking tea more mellow than normal green tea. Loose and porous tea exterior surface with many capillary absorb fresh bamboo aroma by reversible physical absorption and irreversible chemical absorption,then form special bamboo baking tea products with tea aroma integrated with bamboo aroma.