青砖茶渥堆工艺研究进展
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摘要
渥堆是青砖茶加工过程中重要的工序,是形成青砖茶色、香、味的主要技术措施,是决定青砖茶品质的一个关键环节。综述国内外科技工作者对青砖茶渥堆的研究成果,从理论与实践的结合上阐述了渥堆与青砖茶品质形成关系。
Pile-fermentation was an important process in drak tea processing. It was the main technology that forms the color,aroma and taste characteristics and the key factor in determining the quality of dark tea. The authors summarized the research findings of Qingzhuan Tea,and discussed the relation between pile-fermentation processing technology and the quality of Qingzhuan Tea.
Pile-fermentation was an important process in drak tea processing. It was the main technology that forms the color,aroma and taste characteristics and the key factor in determining the quality of dark tea. The authors summarized the research findings of Qingzhuan Tea,and discussed the relation between pile-fermentation processing technology and the quality of Qingzhuan Tea.
引文
[1]郑鹏程,龚自明,李传忠,等.青砖茶生产过程中氟含量变化规律研究[J].湖北农业科学,2013,52(16):4031-4033.
[2]杨新河,李银花,刘仲华,等.青砖茶的香气分析[J].食品科技,2015(12):68-72.
[3]陈玉琼,张伟,程倩,等.湖北青砖茶减肥作用研究[J].茶叶科学,2008,28(5):363-369.
[4]陈玉琼,张伟,倪德江,等.湖北青砖茶辅助降血脂作用及其抗氧化效果[J].茶叶科学,2010,30(2):124-128.
[5]刘淑媛,赵书青,倪德江,等.青砖茶不同超滤组分抑制α-淀粉酶和脂肪酶活性研究[J].华中农业大学学报,2017,36(6):99-104.
[6]CHENG Q,CAI S,NI D,et al.In vitro antioxidant and pancreaticα-amylase inhibitory activity of isolated fractions from water extract of Qingzhuan tea[J].Journal of Food Science and Technology,2015,52(2):928-935.
[7]LIU S Y,YU Z,ZHU H K,et al.In vitroα-glucosidase inhibitory activity of isolated fractions from water extract of Qingzhuan dark tea[J].BMC Complementary and Alternative Medicine,2016,16(1):378-385.
[8]LI Q,LIU Z,HUANG J,et al.Anti-obesity and hypolipidemic effects of Fuzhuan brick tea water extract in high-fat diet-induced obese rats[J].Journal of the Science of Food and Agriculture,2013,93(6):1310-1316.
[9]陈杖洲.渥堆后发酵陈化与普洱茶品质的形成[J].贵州茶叶,2007,35(2):1-5.
[10]郑鹏程,龚自明,王胜鹏,等.青砖茶加工工艺及展望[J].中国茶叶加工,2017(2):46-49.
[11]龙宝成.一种青砖茶的发酵方法[P].中国专利:CN 103300175,2013-09-18.
[12]郑鹏程,谭荣荣,刘盼盼,等.青砖茶渥堆过程中真菌种类及品质变化研究[J].生物工程,2017,42(11):22-26.
[13]李银花,李娟,杨新河.湖北青砖茶渥堆过程中主要生化成分的变化研究[J].农产品加工(上),2017(10):44-47.
[14]张凯农,肖纯.康砖渥堆中主要成分的变化规律[J].茶叶通讯,1992(1):19-23.
[15]吴星章,杜光智.传统青砖茶制作过程中理化变化的初步分析[J].茶叶,1983(3):38-40.
[16]屠幼英,梁慧玲,陈暄,等.紧压茶儿茶素和有机酸的组成分析[J].茶叶,2002,28(1):22-24.
[17]龚自明,郑鹏程,李传忠,等.不同低氟品种青砖茶适制性研究初报[J].湖北农业科学,2012,51(24):5690-5692.
[18]丁建.不同因素对老青砖毛茶品质形成的影响[D].武汉:华中农业大学,2010.
[19]齐桂年,田鸿,刘爱玲,等.四川黑茶品质化学成分的研究[J].茶叶科学,2005,24(4):266-269.
[20]赖幸菲,柏珍,李智芳,等.三种砖茶品质生化成分的研究[J].食品工业科技,2012,33(8):374-376.
[21]何建刚,黄道,李涛.从茶叶鲜叶到长盛川湖北青砖茶中茶多糖含量的变化分析[J].安徽农业科学,2014,42(21):7198,7207.
[22]王增盛,谭湖伟,施玲.黑茶初制中主要含氮化合物的变化[J].茶叶科学,1991(S1):29-33.
[23]刘盼盼,郑鹏程,龚自明,等.青砖茶初制、渥堆过程中挥发性风味成分分析[J].食品与发酵工业,2017,43(12):176-183.
[24]陈云兰,于汉寿,吕毅,等.康砖和青砖茶中散囊菌的分离,鉴定及其生物学特性研究[J].茶叶科学,2006,26(3):232-236.
[2]杨新河,李银花,刘仲华,等.青砖茶的香气分析[J].食品科技,2015(12):68-72.
[3]陈玉琼,张伟,程倩,等.湖北青砖茶减肥作用研究[J].茶叶科学,2008,28(5):363-369.
[4]陈玉琼,张伟,倪德江,等.湖北青砖茶辅助降血脂作用及其抗氧化效果[J].茶叶科学,2010,30(2):124-128.
[5]刘淑媛,赵书青,倪德江,等.青砖茶不同超滤组分抑制α-淀粉酶和脂肪酶活性研究[J].华中农业大学学报,2017,36(6):99-104.
[6]CHENG Q,CAI S,NI D,et al.In vitro antioxidant and pancreaticα-amylase inhibitory activity of isolated fractions from water extract of Qingzhuan tea[J].Journal of Food Science and Technology,2015,52(2):928-935.
[7]LIU S Y,YU Z,ZHU H K,et al.In vitroα-glucosidase inhibitory activity of isolated fractions from water extract of Qingzhuan dark tea[J].BMC Complementary and Alternative Medicine,2016,16(1):378-385.
[8]LI Q,LIU Z,HUANG J,et al.Anti-obesity and hypolipidemic effects of Fuzhuan brick tea water extract in high-fat diet-induced obese rats[J].Journal of the Science of Food and Agriculture,2013,93(6):1310-1316.
[9]陈杖洲.渥堆后发酵陈化与普洱茶品质的形成[J].贵州茶叶,2007,35(2):1-5.
[10]郑鹏程,龚自明,王胜鹏,等.青砖茶加工工艺及展望[J].中国茶叶加工,2017(2):46-49.
[11]龙宝成.一种青砖茶的发酵方法[P].中国专利:CN 103300175,2013-09-18.
[12]郑鹏程,谭荣荣,刘盼盼,等.青砖茶渥堆过程中真菌种类及品质变化研究[J].生物工程,2017,42(11):22-26.
[13]李银花,李娟,杨新河.湖北青砖茶渥堆过程中主要生化成分的变化研究[J].农产品加工(上),2017(10):44-47.
[14]张凯农,肖纯.康砖渥堆中主要成分的变化规律[J].茶叶通讯,1992(1):19-23.
[15]吴星章,杜光智.传统青砖茶制作过程中理化变化的初步分析[J].茶叶,1983(3):38-40.
[16]屠幼英,梁慧玲,陈暄,等.紧压茶儿茶素和有机酸的组成分析[J].茶叶,2002,28(1):22-24.
[17]龚自明,郑鹏程,李传忠,等.不同低氟品种青砖茶适制性研究初报[J].湖北农业科学,2012,51(24):5690-5692.
[18]丁建.不同因素对老青砖毛茶品质形成的影响[D].武汉:华中农业大学,2010.
[19]齐桂年,田鸿,刘爱玲,等.四川黑茶品质化学成分的研究[J].茶叶科学,2005,24(4):266-269.
[20]赖幸菲,柏珍,李智芳,等.三种砖茶品质生化成分的研究[J].食品工业科技,2012,33(8):374-376.
[21]何建刚,黄道,李涛.从茶叶鲜叶到长盛川湖北青砖茶中茶多糖含量的变化分析[J].安徽农业科学,2014,42(21):7198,7207.
[22]王增盛,谭湖伟,施玲.黑茶初制中主要含氮化合物的变化[J].茶叶科学,1991(S1):29-33.
[23]刘盼盼,郑鹏程,龚自明,等.青砖茶初制、渥堆过程中挥发性风味成分分析[J].食品与发酵工业,2017,43(12):176-183.
[24]陈云兰,于汉寿,吕毅,等.康砖和青砖茶中散囊菌的分离,鉴定及其生物学特性研究[J].茶叶科学,2006,26(3):232-236.