摘要
[目的]研究新工艺对紫娟白茶感官品质及其主要化学成分的影响。[方法]以紫娟茶鲜叶为原料,在萎凋过程中添加脂肪酶并加以轻微包揉和轻微发酵,按此工艺制作白茶,考察新工艺对紫娟白茶感官品质及其主要化学成分的影响。[结果]萎凋过程加入脂肪酶会提升紫娟白茶品质;新工艺制作的紫娟白茶,在外形、色泽、叶底、汤色、香气和滋味方面都体现出较好的优势,且茶氨酸、茶多酚、可溶性糖和花青素含量有所提升。[结论]该研究可为促进紫娟白茶品质的提升,进一步完善紫娟白茶技术体系,增强紫娟白茶整体市场竞争力提供参考。
[Objective]To study the effects of new technology on sensory quality and main chemical components of purple jujube white tea.[Method]Zijuan white tea was made from fresh leaves of Zijuan tea by adding lipase and slightly wrapping,kneading and fermenting. The effects of the new technology on the sensory quality and main chemical components of Zijuan white tea were investigated.[Result]The results showed that the quality of Zijuan white tea could be improved by adding lipase during the withering process,and the new technology had better advantages in appearance,color,leaf bottom,soup color,aroma and taste,and the contents of theanine,tea polyphenols,soluble sugar and anthocyanins were increased.[Conclusion]The study can provide reference for improving the quality of Zijuan white tea,perfecting the technical system of Zijuan white tea and enhancing the overall market competitiveness of Zijuan white tea.
引文
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