不同干燥方式对信阳毛尖茶品质的影响

本文以信阳毛尖半成品(鲜叶-摊放-杀青-揉捻-排把)为原料,采用不同的干燥方式烘干,再通过感官审评和化学成分分析,探讨不同干燥方式对信阳毛尖品质的影响。结果显示：感官品质由高到低依次是碧螺春烘干机烘干(风量100%)、提香机烘干、碧螺春烘干机烘干(风量50%)、信阳毛尖锅炒干、电烘笼烘干。碧螺春烘干机烘干(风量100%)茶样,水浸出物、可溶性糖、咖啡碱、茶多酚、氨基酸、儿茶素含量均较高；碧螺春烘干机烘干(风量50%)茶样,水浸出物、可溶性糖、咖啡碱、儿茶素含量较高；提香机烘干与锅炒干相比,前者水浸出物含量较高、后者叶绿素、儿茶素含量较高,其它化学成分基本一致；烘笼烘干茶样与其它几种干燥方式相比各种化学成分含量均偏低。

Effects of different drying methods on the quality of Xinyang Maojian tea

In this paper, Xinyang Maojian semi-finished products (tea fresh leaves - spreading - de-enzyme - rolling - kneading) were used as raw materials that dried by different drying methods. Through sensory evaluation and chemical components analysis, the influence of different drying methods on the quality of Xinyang Maojian was discussed. The results showed that: The sensory quality from high to low was drying in Biluochun dryer (air volume 100%), drying in tea aroma-improving machine, drying in Biluochun dryer (air volume 50%), roasting in Xinyang Maojian pot, and drying in electric oven. The content of water extracts, soluble sugars, caffeine, tea polyphenols, free amino acids, and catechins of tea samples dried by Biluochun dryer (air volume 100%) were high; The content of water extracts, soluble sugars, caffeine, and catechins of tea samples dried by Biluochun dryer (air volume 50%) were high; Compared with Xinyang Maojian pot drying, tea aroma-improving machine drying had higher content of water extracts, and Xinyang Maojian pot drying had higher chlorophyll and catechins content; Compared with other drying methods, the content of various chemical components in the tea samples dried in the electric oven was relatively low.