藤茶加工新工艺的研究
摘要
藤茶系葡萄科蛇葡萄属的一种野生藤本植物，具有较高的药用价值，长期以来多被加工成干样后冲泡饮用。本课题以恩施州来凤藤茶为研究对象，针对传统工艺加工过程中存在的弊端，初步设计了一套新的加工技术。在研究新工艺加工过程中主要品质变化的基础上，优化了杀青和做形工艺，确定工艺流程和技术参数，实现了藤茶加工全程机械化，并制定出相关标准。同时采用了正交试验和回归分析的方法对藤茶审评方法进行了研究。本课题研究结果如下：
对藤茶新工艺加工过程中主要品质成分的变化作了系统研究。结果表明，随着加工的进程，黄酮、蛋白质和叶绿素含量逐渐减少，氨基酸、可溶性糖含量呈先增后减的趋势。色泽分析结果表明，干茶和茶汤a~*值均为负值，b~*值都为正值，随加工的进程而增加，表明色泽的绿色度减少，黄色度增加，而明度随加工的进程逐渐变暗。
首次对就芽叶部位、生态环境对藤茶品质的影响进行研究。结果表明，不同芽叶部位对藤茶品质的影响较大。芽和叶不仅含有丰富的营养物质，而且制茶适制性较好；梗中含有的有效成分较低，利用价值不高。野生和仿野生条件下藤茶的色泽黄，香低味苦涩，品质较差；人工栽培有利于品质的提高，但要注意肥料的科学施用。在生产开发上，芽和叶分开采摘，选择嫩芽加工高档的藤茶产品，叶片加工普通的产品。
利用随机设计方法探讨杀青温度(100℃、120℃、140℃)和时间(50s、70s、90s)对藤茶品质的影响。结果表明，随着杀青温度的升高和时间的延长，叶绿素和氨基酸含量呈先增后减的趋势，黄酮类物质逐渐减少，可溶性糖逐渐增加。在高温长时条件下杀青，干茶容易产生焦味，而在低温下杀青，鲜叶中的青气和浊气味不易去除。结合内含成分分析和感官审评结果，藤茶杀青适宜的条件为：温度120℃，时间70s，或温度140℃，时间50s。
选用双锅曲毫炒干机能完成藤茶的做形作业。对做形温度(120℃、150℃)、投叶量(8kg、11kg)以及做形叶含水量(38％、45％)三因素进行正交试验。结果表明，在做形过程中，温度、做形叶的含水量以及叶量对藤茶品质的影响较大，其中温度和做形叶的含水量是主要因子。做形温度高、叶子含水量大有利于蛋白质和多糖的水解，氨基酸和可溶性糖含量增加，但高温又促进黄酮类物质的降解和叶绿素的破坏，对活性成分的保持和绿色度的形成不利。此外，叶量对外形的影响较大，叶量少则外形的紧圆度差。结合内质分析和感官审评结果，做形温度150℃、叶量11kg、二青叶含水量38％的做形条件为宜。
首次研究了冲泡温度、时间、用茶量对藤茶感官品质的影响。结果表明，在冲泡时间2.5min，冲泡温度95℃，用茶量3.5g的条件下，藤茶感官品质综合得分最高，为理想的审评条件。建立了藤茶感官品质得分(Y)与茶汤明亮度L~*(X_1)、色度a~*(X_2)和色度b~*(X_3)的线性回归方程：Y=75.226+1.2 16X_1+4.859X_2+1.900X_3-0.439X_1X_2-0.402X_2~2-0.397X_2X_3，该模型与实际问题符合，具有实际意义。色差分析与感官审评结果表明，藤茶茶汤色差分析与感官品质评分具有高度正相关，能综合反映藤茶的色泽品质水平，可以作为藤茶色泽品质变化的监测手段。
实现了藤茶的机械化加工。其工艺流程为：鲜叶—摊放—杀青(滚筒连续杀青机)—揉捻(揉捻机)—二青(滚筒连续杀青机)—做形干燥(双锅曲毫炒干机)—增香(双锅曲毫炒干机)。
通过工艺研究制定了藤茶的质量和加工技术标准。该标准对鲜叶质量、加工工艺、卫生管理、品质要求、卫生指标、检验规则、标签、包装、运输、贮存方法等作了严格规定，为藤茶产品质量的稳定提供了保障。
Tengcha, a wild liane, belongs to Ampelopsis Michx of Vitaceae. Being of great value in medicine, the leaves had been usually processed into dry sample to brew and drink.The orthodox processing technique of Tengcha had lots of defects, considering this situation, through studying Tengcha in Laifeng county, Enshi municipality, a set of new processing technique was brought forward in this research. And through investigating the variation of biochemistry components during processing of new technique, the de-enzyming condition and shaping technics were optimized, the technical process and its parameter were confirmed, the mechanizing processing technique was carried into effect, the standard was drawn up. In addition, orthogonal design experiment and regression analysis were applied to the research of organoleptic evaluation. The following were all the results:Variations on the contents of main biochemistry components during processing of new technique were investigated. Results showed that contents of flavonoids, chlorophyll and soluble protein decreased, and that of amino acids, soluble sugar increased first and then decreased. The result of color analysis indicated that the values of a* of drying sample and liquor were all negative and that of b* were all positive, the green hue and lightness reduced, and the yellow hue raised during the processing.The processing material of Tengcha was studied for the first time. It was found that the influence of the materials in different parts on quality was significant. The bud and leaf characterized good suitability for processing and abundant nutrient substance; The utilization value of stalk was low because of less nutrient substance in it. The quality of Tengcha made from wild material was inferior with the color yellow, the aroma tender and the taste saline. On the contrary, the quality of Tengcha made from domestic material was superior, but the fertilizer ought to be used in reason during the management of planting. The picking of bud and leaf should be separate, the bud was used to process into slap-up product and the leaf into general product.Random design experiment was used to research the influence of de-enzyming temperature (100℃, 120℃, 140℃) and time (50s, 70s, 90s) on the quality of Tengcha. Results made clear that the contents of chlorophyll and amino acids increased first and then decreased, the flavonoids content reduced and the soluble sugar content raised with the de-enzyming temperature rising and time delaying. At high temperature for long time, the sample would get burnt. Oppositely the gramineous substance in the sample was not easy to get rid of at low temperature. According to the organoleptic evaluation and the variation of biochemistry components, it was regarded that the optimizing condition was: de-enzyming temperature 120℃and time 70s or de-enzyming temperature 140℃and time 50s.
Two-pan quhao roasting machine was applied to the shaping procedure of Tengcha. Orthogonal design experiment was used to research the influence of shaping temperature (120℃, 150℃), leaf weight (8kg, 11kg) and water content (38%, 45%) on the quality of Tengcha. It was revealed that the influence of shaping temperature, leaf weight and water content on the quality of Tengcha were significant, in which the shaping temperature and water content were the main factors. The protein and polysaceharide tended to hydrolyze under high water content at high temperature, which made the contents of amino acids and soluble sugar increased. The high shaping temperature was not benefit to maintenance of active components and forming of green hue because it promoted the decomposition of flavonoids and chlorophyll. The influence of leaf weight on the appearance of Tengcha were also significant. The quality of tight and round appearance was not easy to be formed at fewer leaf weight. Considering comprehensive characteristics, optimization of the shaping condition was as follow: shaping temperature 120℃, leaf weight 11Kg and water content 38%.
The effect of brewing time, temperature and the dosage on the quality of Tengcha were investigated for the first time. It was founded that high-quality liquor could be obtained under the conditions of brewing temperature 95℃, time 2.5 min and the dosage 3.5 g. The regression equation of total quality score of Tengeha upon the light-dark L~* (X_1), the red-green a~* (X_2), the yellow-blue b~* (X_3) was Y=361.18-4.63X_1+1.89X_2- 2.16X_3 (R~2=0.6348, p＜0.01). The model was statistically significant and matched with actual problem. The liquor chromaticity was correlated significantly with the quality of Tengtea., which could be a useful monitoring means of the quality of Tengtea.
Mechanizing technical process was carried into effect. The technics flow could be confirmed as: Fresh leaf—withering—de-enzyming(rotary continuous de-enzyming machine)—rolling(roller)—second drying(rotary continuous de-enzyming machine) shaping and drying(two-pan quhao roasting machine)—improving aroma(two-pan quhao roasting machine).
The standard about quality and processing technique of Tengeha was drawn up. This standard which could provide guarantee for the steady quality of Tengeha was regulated strictly on quality of fresh leaf, processing technique, management of health, quality of dry sample, indexes of health, regulation of test, lab, management of store et al.
对藤茶新工艺加工过程中主要品质成分的变化作了系统研究。结果表明，随着加工的进程，黄酮、蛋白质和叶绿素含量逐渐减少，氨基酸、可溶性糖含量呈先增后减的趋势。色泽分析结果表明，干茶和茶汤a~*值均为负值，b~*值都为正值，随加工的进程而增加，表明色泽的绿色度减少，黄色度增加，而明度随加工的进程逐渐变暗。
首次对就芽叶部位、生态环境对藤茶品质的影响进行研究。结果表明，不同芽叶部位对藤茶品质的影响较大。芽和叶不仅含有丰富的营养物质，而且制茶适制性较好；梗中含有的有效成分较低，利用价值不高。野生和仿野生条件下藤茶的色泽黄，香低味苦涩，品质较差；人工栽培有利于品质的提高，但要注意肥料的科学施用。在生产开发上，芽和叶分开采摘，选择嫩芽加工高档的藤茶产品，叶片加工普通的产品。
利用随机设计方法探讨杀青温度(100℃、120℃、140℃)和时间(50s、70s、90s)对藤茶品质的影响。结果表明，随着杀青温度的升高和时间的延长，叶绿素和氨基酸含量呈先增后减的趋势，黄酮类物质逐渐减少，可溶性糖逐渐增加。在高温长时条件下杀青，干茶容易产生焦味，而在低温下杀青，鲜叶中的青气和浊气味不易去除。结合内含成分分析和感官审评结果，藤茶杀青适宜的条件为：温度120℃，时间70s，或温度140℃，时间50s。
选用双锅曲毫炒干机能完成藤茶的做形作业。对做形温度(120℃、150℃)、投叶量(8kg、11kg)以及做形叶含水量(38％、45％)三因素进行正交试验。结果表明，在做形过程中，温度、做形叶的含水量以及叶量对藤茶品质的影响较大，其中温度和做形叶的含水量是主要因子。做形温度高、叶子含水量大有利于蛋白质和多糖的水解，氨基酸和可溶性糖含量增加，但高温又促进黄酮类物质的降解和叶绿素的破坏，对活性成分的保持和绿色度的形成不利。此外，叶量对外形的影响较大，叶量少则外形的紧圆度差。结合内质分析和感官审评结果，做形温度150℃、叶量11kg、二青叶含水量38％的做形条件为宜。
首次研究了冲泡温度、时间、用茶量对藤茶感官品质的影响。结果表明，在冲泡时间2.5min，冲泡温度95℃，用茶量3.5g的条件下，藤茶感官品质综合得分最高，为理想的审评条件。建立了藤茶感官品质得分(Y)与茶汤明亮度L~*(X_1)、色度a~*(X_2)和色度b~*(X_3)的线性回归方程：Y=75.226+1.2 16X_1+4.859X_2+1.900X_3-0.439X_1X_2-0.402X_2~2-0.397X_2X_3，该模型与实际问题符合，具有实际意义。色差分析与感官审评结果表明，藤茶茶汤色差分析与感官品质评分具有高度正相关，能综合反映藤茶的色泽品质水平，可以作为藤茶色泽品质变化的监测手段。
实现了藤茶的机械化加工。其工艺流程为：鲜叶—摊放—杀青(滚筒连续杀青机)—揉捻(揉捻机)—二青(滚筒连续杀青机)—做形干燥(双锅曲毫炒干机)—增香(双锅曲毫炒干机)。
通过工艺研究制定了藤茶的质量和加工技术标准。该标准对鲜叶质量、加工工艺、卫生管理、品质要求、卫生指标、检验规则、标签、包装、运输、贮存方法等作了严格规定，为藤茶产品质量的稳定提供了保障。
Tengcha, a wild liane, belongs to Ampelopsis Michx of Vitaceae. Being of great value in medicine, the leaves had been usually processed into dry sample to brew and drink.The orthodox processing technique of Tengcha had lots of defects, considering this situation, through studying Tengcha in Laifeng county, Enshi municipality, a set of new processing technique was brought forward in this research. And through investigating the variation of biochemistry components during processing of new technique, the de-enzyming condition and shaping technics were optimized, the technical process and its parameter were confirmed, the mechanizing processing technique was carried into effect, the standard was drawn up. In addition, orthogonal design experiment and regression analysis were applied to the research of organoleptic evaluation. The following were all the results:Variations on the contents of main biochemistry components during processing of new technique were investigated. Results showed that contents of flavonoids, chlorophyll and soluble protein decreased, and that of amino acids, soluble sugar increased first and then decreased. The result of color analysis indicated that the values of a* of drying sample and liquor were all negative and that of b* were all positive, the green hue and lightness reduced, and the yellow hue raised during the processing.The processing material of Tengcha was studied for the first time. It was found that the influence of the materials in different parts on quality was significant. The bud and leaf characterized good suitability for processing and abundant nutrient substance; The utilization value of stalk was low because of less nutrient substance in it. The quality of Tengcha made from wild material was inferior with the color yellow, the aroma tender and the taste saline. On the contrary, the quality of Tengcha made from domestic material was superior, but the fertilizer ought to be used in reason during the management of planting. The picking of bud and leaf should be separate, the bud was used to process into slap-up product and the leaf into general product.Random design experiment was used to research the influence of de-enzyming temperature (100℃, 120℃, 140℃) and time (50s, 70s, 90s) on the quality of Tengcha. Results made clear that the contents of chlorophyll and amino acids increased first and then decreased, the flavonoids content reduced and the soluble sugar content raised with the de-enzyming temperature rising and time delaying. At high temperature for long time, the sample would get burnt. Oppositely the gramineous substance in the sample was not easy to get rid of at low temperature. According to the organoleptic evaluation and the variation of biochemistry components, it was regarded that the optimizing condition was: de-enzyming temperature 120℃and time 70s or de-enzyming temperature 140℃and time 50s.
Two-pan quhao roasting machine was applied to the shaping procedure of Tengcha. Orthogonal design experiment was used to research the influence of shaping temperature (120℃, 150℃), leaf weight (8kg, 11kg) and water content (38%, 45%) on the quality of Tengcha. It was revealed that the influence of shaping temperature, leaf weight and water content on the quality of Tengcha were significant, in which the shaping temperature and water content were the main factors. The protein and polysaceharide tended to hydrolyze under high water content at high temperature, which made the contents of amino acids and soluble sugar increased. The high shaping temperature was not benefit to maintenance of active components and forming of green hue because it promoted the decomposition of flavonoids and chlorophyll. The influence of leaf weight on the appearance of Tengcha were also significant. The quality of tight and round appearance was not easy to be formed at fewer leaf weight. Considering comprehensive characteristics, optimization of the shaping condition was as follow: shaping temperature 120℃, leaf weight 11Kg and water content 38%.
The effect of brewing time, temperature and the dosage on the quality of Tengcha were investigated for the first time. It was founded that high-quality liquor could be obtained under the conditions of brewing temperature 95℃, time 2.5 min and the dosage 3.5 g. The regression equation of total quality score of Tengeha upon the light-dark L~* (X_1), the red-green a~* (X_2), the yellow-blue b~* (X_3) was Y=361.18-4.63X_1+1.89X_2- 2.16X_3 (R~2=0.6348, p＜0.01). The model was statistically significant and matched with actual problem. The liquor chromaticity was correlated significantly with the quality of Tengtea., which could be a useful monitoring means of the quality of Tengtea.
Mechanizing technical process was carried into effect. The technics flow could be confirmed as: Fresh leaf—withering—de-enzyming(rotary continuous de-enzyming machine)—rolling(roller)—second drying(rotary continuous de-enzyming machine) shaping and drying(two-pan quhao roasting machine)—improving aroma(two-pan quhao roasting machine).
The standard about quality and processing technique of Tengeha was drawn up. This standard which could provide guarantee for the steady quality of Tengeha was regulated strictly on quality of fresh leaf, processing technique, management of health, quality of dry sample, indexes of health, regulation of test, lab, management of store et al.
引文
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