提香方式对工夫红茶品质的影响
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摘要
以宜红茶为材料,采用热风、远红外、微波、光波、微波+光波组合(微波火力∶光波火力=67%∶33%)对其进行提香,通过感官品质评价、理化指标测定以及香气成分分析比较各方式的提香效果。结果表明,提香后红茶的甜香度增强,滋味鲜爽度提高,其中以远红外和微波提香效果尤为明显。理化指标测定结果表明,不同提香方式对水浸出物含量影响较小,对氨基酸含量及其组成、可溶性糖含量、茶多酚含量、儿茶素组成、茶黄素含量以及芳香成分有较大影响。与未提香组相比,所有提香处理均能提高茶叶中茶黄素含量,其中以光波处理(0.96 mg/g)最明显,其次是微波处理(0.86 mg/g)、远红外处理(0.85 mg/g)和热风处理(0.82 mg/g)。提香后茶叶中芳樟醇、苯甲醇等部分物质含量下降,苯甲醛、(E)-β-紫罗酮、反式-橙花叔醇等物质含量升高,同时还出现吡嗪、嘧啶等具有烘烤香的杂环化合物,芳香物质的变化利于茶叶甜香风味的形成。热风、远红外、微波提香处理的茶叶,香气组成中酮类、酯类、酸醚类和芳香类物质含量远高于其他处理。结合感官品质和理化分析得出远红外和微波处理是工夫红茶理想的提香方式。
The effects of different aroma enhancement treatments(hot air, far-infrared, microwave, light wave and microwave + light wave(microwave : light wave = 67%:33%)) on the sensory evaluation, physicochemical properties and aroma composition of Yihong black tea were studied. Sensory evaluation results showed that each of the treatments especially far-infrared and microwave irradiation could significantly strengthen the sweet aroma and fresh taste of black tea. Physicochemical analysis indicated that the different treatments had little effect on the content of water extractable substances in black tea, but greatly affected the composition of amino acids, aromatic compounds and catechins, and the contents of soluble sugar, tea polyphenols and theaflavins. Compared with the control, all these treatments could increase the content of theaflavins, and their effects followed the descending order: light wave(0.96 mg/g) > microwave(0.86 mg/g) >far-infrared(0.85 mg/g) > hot air(0.82 mg/g). The results also revealed that the treatments could decrease the amounts of linalool and benzyl alcohol and increase the amounts of benzaldehyde,(E)-β-lonone and(E)-trans-nerolidol, as well as lead to the formation of new heterocyclic compounds responsible for roasted aroma such as pyrazine and pyrimidine. Changes in each of the aromatic substances contributed to the sweet aroma of black tea. Furthermore, the contents of ketones, esters,ethers and aromatic components after hot air, far-infrared, and microwave treatments were significantly higher than in those subjected to any other treatments. Overall, far-infrared and microwave treatments were considered to be more suitable for aroma enhancement of Congou black tea.
The effects of different aroma enhancement treatments(hot air, far-infrared, microwave, light wave and microwave + light wave(microwave : light wave = 67%:33%)) on the sensory evaluation, physicochemical properties and aroma composition of Yihong black tea were studied. Sensory evaluation results showed that each of the treatments especially far-infrared and microwave irradiation could significantly strengthen the sweet aroma and fresh taste of black tea. Physicochemical analysis indicated that the different treatments had little effect on the content of water extractable substances in black tea, but greatly affected the composition of amino acids, aromatic compounds and catechins, and the contents of soluble sugar, tea polyphenols and theaflavins. Compared with the control, all these treatments could increase the content of theaflavins, and their effects followed the descending order: light wave(0.96 mg/g) > microwave(0.86 mg/g) >far-infrared(0.85 mg/g) > hot air(0.82 mg/g). The results also revealed that the treatments could decrease the amounts of linalool and benzyl alcohol and increase the amounts of benzaldehyde,(E)-β-lonone and(E)-trans-nerolidol, as well as lead to the formation of new heterocyclic compounds responsible for roasted aroma such as pyrazine and pyrimidine. Changes in each of the aromatic substances contributed to the sweet aroma of black tea. Furthermore, the contents of ketones, esters,ethers and aromatic components after hot air, far-infrared, and microwave treatments were significantly higher than in those subjected to any other treatments. Overall, far-infrared and microwave treatments were considered to be more suitable for aroma enhancement of Congou black tea.
引文
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[30]朱作春,汤一,潘蓉,等.升温速率对龙井茶烘焙提香品质效果的影响[J].浙江大学学报(农业与生命科学版),2013,39(4):435-443.DOI:10.3785/j.issn.1008-9209.2013.04.012.
[2]徐奕鼎,雷攀登,丁勇,等.名优祁红初制中的提香工艺研究[J].中国农学通报,2016,32(19):170-174.DOI:10.11924/j.issn.1000-6850.casb15120057.
[3]刘素强,杨娟,袁林颖,等.烘焙提香条件对红茶感官品质及主要生化成分的影响[J].食品安全质量检测学报,2015,6(4):1301-1306.
[4]孙庆娜,张丽霞,王小会,等.烘焙提香时间对工夫红茶品质的影响[J].中国茶叶加工,2012(2):20-22;27.DOI:10.15905/j.cnki.33-1157/ts.2012.02.012.
[5]邓余良,尹军峰,许勇泉,等.恒温远红外提香技术在绿茶加工中的应用研究[J].茶叶科学,2013,33(4):336-344.DOI:10.3969/j.issn.1000-369X.2013.04.008.
[6]仇方方,陈亚忠,余志,等.远红外提香温度对工夫红茶品质的影响[J].福建茶叶,2015,37(6):14-16.DOI:10.3969/j.issn.1005-2291.2015.06.004.
[7]彭增华,刘丽,谭蓉,等.云南普洱茶微波干燥工艺研究[J].昆明理工大学学报(理工版),2007,32(3):96-98.DOI:1007-855x(2007)03-0096-03.
[8]刁宇,季宇.一种光波多功能茶叶加工装置:CN201928920U[P].2011-08-17[2018-05-05].
[9]云春艳.远红外和微波复火对绿茶品质及其饮料风味稳定性的影响[D].北京:中国农业科学研究院,2013:22-73.
[10]仇方方.宜红茶萎凋、干燥和提香工艺的研究[D].武汉:华中农业大学,2014:46-54.
[11]仇方方,余志,艾仄宜,等.热风提香温度对工夫红茶品质的影响[J].广东茶业,2015(4):20-22.DOI:10.3969/j.issn.1672-7398.2015.04.005.
[12]国家卫生和计划生育委员会.食品安全国家标准食品中水分的测定:GB 5009-2016[S].北京:中国标准出版社,2016:1-2.
[13]国家质量监督检验检疫总局.茶水分测定:GB/T 8304-2013[S].北京:中国标准出版社,2002:115-116.
[14]国家质量监督检验检疫总局,国家标准化管理委员会.茶叶中茶多酚和儿茶素类含量的检测方法:GB/T 8313-2008[S].北京:中国标准出版社,2008:1-5.
[15]国家质量监督检验检疫总局.茶游离氨基酸总量测定:GB/T8314-2013[S].北京:中国标准出版社,2013:153-154.
[16]钟萝.茶叶品质理化分析[M].上海:科学技术出版社,1989:212-125;258-454.
[17]国家质量监督检验检疫总局.茶水浸出物测定:GB/T 8305-2013[S].北京:中国标准出版社,2013:119-120.
[18]国家质量监督检验检疫总局,国家标准化管理委员会.茶叶中茶黄素的测定高效液相色谱法:GB/T 30483-2013[S].北京:中国标准出版社,2014:1-4.
[19]AI Z Y,ZHANG B B,CHEN Y Q,et al.Impact of light irradiation on black tea quality during withering[J].Journal of Food Science and Technology,2017,54(5):1212-1227.DOI:10.1007/s13197-017-2558-z.
[20]宛晓春.茶叶生物化学[M].北京:中国农业出版社,2003:39-49.
[21]江和源,程启坤,杜琪珍,等.红茶中的茶黄素[J].中国茶叶,1998,20(3):18-20.
[22]SCHARBERT S,JEZUSSEK M,HOFMANN T.Evaluation of the taste contribution of the aflavins in black tea infusions using the taste activity concept[J].European Food Research and Technology A,2004,218(5):442-447.DOI:10.1007/s00217-004-0888-3.
[23]付静,江海,张玥.红茶制作过程中儿茶素及其组分的变化规律研究[J].食品科技,2013,38(10):74-76.
[24]HUA J J,YUAN H B,DENG Y L,et al.Far-infrared optimization of the fragrance improving process with temperature and humidity control for green tea[J].Journal of Food Science,2018,83(6):1668-1675.DOI:10.1111/1750-3841.14130.
[25]JENI K,YAPA M,RATTANDECHO P.Design and analysis of the commercialized drier processing using a combined unsymmetrical double-feed microwave and vacuum system(case study:tea leaves)[J].Chemical Engineering and Processing,2010,49(4):389-395.DOI:10.1016/j.cep.2010.03.003.
[26]萧伟祥,吴雪原,吴丽舞.制茶中羰氨反应与焦糖化作用[J].福建茶叶,1988(3):5-10.
[27]王旭,冯涛,庄海宁.氨基酸对美拉德反应产物呈香特性的研究进展[J].中国调味品,2013,38(7):1-5;13.DOI:10.3969/j.issn.1000-9973.2013.07.001.
[28]郭雯飞.茶叶香气形成机理的研究[J].中国茶叶加工,1996(4):34-37.DOI:10.15905/j.cnki.33-1157/ts.1996.04.013.
[29]陈贤明,冯林,李腊,等.组合式焙火工艺对铁观音品质及挥发性香气组分的影响[J].食品科学,2015,36(20):73-78.DOI:10.7506/spkx1002-6630-201520013.
[30]朱作春,汤一,潘蓉,等.升温速率对龙井茶烘焙提香品质效果的影响[J].浙江大学学报(农业与生命科学版),2013,39(4):435-443.DOI:10.3785/j.issn.1008-9209.2013.04.012.