| 焙火温度对条形乌龙茶品质的影响 |
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| 引用本文： | 江山,宁井铭,方世辉,夏涛,卢雯静,韦欢. 焙火温度对条形乌龙茶品质的影响[J]. 安徽农业大学学报, 2012, 39(2): 221-224 |
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| 作者姓名： | 江山 宁井铭 方世辉 夏涛 卢雯静 韦欢 |
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| 作者单位： | 安徽农业大学教育部、农业部茶叶生物化学与生物技术重点开放实验室,合肥,230036;安徽农业大学教育部、农业部茶叶生物化学与生物技术重点开放实验室,合肥,230036;安徽农业大学教育部、农业部茶叶生物化学与生物技术重点开放实验室,合肥,230036;安徽农业大学教育部、农业部茶叶生物化学与生物技术重点开放实验室,合肥,230036;安徽农业大学教育部、农业部茶叶生物化学与生物技术重点开放实验室,合肥,230036;安徽农业大学教育部、农业部茶叶生物化学与生物技术重点开放实验室,合肥,230036 |
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| 基金项目： | 安徽省重点科研计划项目(07020303037);农业部现代农业产业体系(农科教发[2008]10)共同资助 |
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| 摘 要： | 为了研究条形乌龙茶加工过程中焙火工艺的最适宜温度,试验以足火后茶样为材料,设定高温(140℃)、中温(130℃)和低温(120℃)3个不同的温度进行焙火。结果表明,随着焙火温度的升高,各处理样的茶多酚、氨基酸等主要化学成分含量呈现不同程度的减少趋势,咖啡碱和多糖的含量减少不显著。中温焙火处理茶样的香气指数比低温处理和高温处理分别高6.09%和43.48%。感官审评结果亦表明,中温焙火处理的条形乌龙茶香气高长,品质最优。
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| 关 键 词： | 乌龙茶 焙火 成分 品质 |
| 收稿时间： | 2011-11-16 |
Effects of baking temperature on quality of oolong tea |
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| JIANG Shan,NING Jing-ming,FANG Shi-hui,XIA Tao,LU Wen-jing and WEI Huan. Effects of baking temperature on quality of oolong tea[J]. Journal of Anhui Agricultural University, 2012, 39(2): 221-224 |
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| Authors: | JIANG Shan NING Jing-ming FANG Shi-hui XIA Tao LU Wen-jing WEI Huan |
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| Affiliation: | (Key Lab of Tea Biochemistry & Biotechnology,Ministry of Education and Agriculture,Anhui Agriculture University,Hefei 230036) |
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| Abstract: | In order to investigate the optimum baking temperature for strip shaped oolong tea processing,fi-nal firing tea was used to bake at 140℃,130℃ and 120℃,respectively.The result showed that the contents of the major biochemical components of oolong tea,such as tea-polyphenols and amino acid decreased with the in-crease of baking temperature,but the contents of caffeine and soluble sugar revealed no significant reduction.The FI(fragrance index) under medium temperature treatment(130℃)was higher than that under low and high tem-perature treatment of 6.09% and 43.48%,respectively.The results of sensory evaluation also showed that the aroma of strip shaped oolong tea baked at 130℃ was stronger and could last longer.The quality of oolong tea baked with medium-temperature is the best. |
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| Keywords: | oolong tea baking composition quality |
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