特异茶树品种紫娟白茶新加工工艺研究
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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.
[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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[20]潘玉华,高树英,黄先洲,等.白茶萎凋温度对内含生化成分变化的影响[J].蚕桑茶叶通讯,2013(3):24-30,32.
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[2]戴妙妙,马红青,王婷婷,等.紫娟茶中花青素的抑菌性研究[J].食品研究与开发,2017,38(3):28-31,45.
[3]王燕,杨晓萍,陈波伟,等.紫娟茶花青素的研究进展[J].食品安全质量检测学报,2017,8(11):4253-4258.
[4]吕海鹏,费旭元,张悦,等.紫娟茶中花青素的提取工艺研究[J].食品工业,2012,33(11):7-9.
[5]黄艳,刘菲,孙威江.白茶产品与加工技术研究进展[J].中国茶叶加工,2015(6):5-9,19.
[6]杨丰.政和白茶[M].北京:中国农业出版社,2014.
[7]汤鸣绍.中国白茶的起源、品质成分与保健功效[J].福建茶叶,2015(2):45-50.
[8]李璐,倪婷婷,关文玉,等.基于响应面法提取“紫娟”茶花青素最佳工艺的优化研究[J].西南农业学报,2014,27(4):1704-1709.
[9]刘莉.浅析白茶的品质成分与保健功效[J].文化创新比较研究,2017(22):28,30.
[10]申卫伟,李佳禾.白茶品鉴[J].茶世界,2012(10):68-69.
[11]潘玉华,黄先洲,周寒松.人工调控萎凋室温湿度的白茶加工工艺探究[J].湖北农业科学,2013,52(5):1144-1148.
[12]罗莲凤,马仙花,梁光志,等.不同加工工艺对桂热2号白茶品质的影响[J].南方农业学报,2012,43(6):847-850.
[13]周春明.花香白茶加工工艺研究[J].江苏农业科学,2009(3):305-306.
[14]唐颢,唐劲驰,李家贤.乌龙茶品质成因的生理生化因子研究进展[J].福建茶叶,2005(3):14-16.
[15]王子浩,刘威,尹鹏,等.不同加工工艺对信阳群体种白茶品质及成分的影响[J].食品科技,2017,42(1):86-89.
[16]周阳,袁长彬,龚志华,等.六大茶类抑制α–淀粉酶和胰蛋白酶的效果比较[J].湖南农业大学学报(自然科学版),2018,44(1):51-55.
[17]周才碧,陈文品.白茶品质形成的研究进展[J].蚕桑茶叶通讯,2013(6):17-19.
[18]乔小燕,吴华玲,韩雪文,等.仁化白毛茶生化成分与成品白茶品质的相关性研究[J].核农学报,2015(12):2327-2333.
[19]刘谊健,郭玉琼,詹梓金.白茶制作过程主要化学成分转化与品质形成探讨[J].福建茶叶,2003(4):13-14.
[20]潘玉华,高树英,黄先洲,等.白茶萎凋温度对内含生化成分变化的影响[J].蚕桑茶叶通讯,2013(3):24-30,32.
[21]解东超.紫娟茶中花青素及其在加工过程中变化规律研究[D].北京:中国农业科学院,2017.