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做形温度对金龙玉珠茶品质的影响
李军,方世辉,李大祥,陈习村,郑生宏,韦欢,江山,卢雯静
0
(安徽农业大学农业部茶及药用植物安全生产重点开放实验室,合肥 230036)
摘要:
金龙玉珠是安徽省金寨县所生产的一种地方特种绿茶。就该茶加工过程中做形温度对成品茶品质的影响进行了研究,2次做形温度各设3组处理。第1次做形温度设置(190±10)℃、(160±10)℃和(130±10)℃高中低3组;第2次做形温度设置(130±10)℃、(100±10)℃和(70±10)℃高中低3组。结果表明,第1次做形,低温处理品质显著好于中温和高温处理,低温处理茶多酚含量显著降低,有利于茶汤滋味的改善。第2次做形,中温处理品质最好。在一定范围内茶样香精油含量随做形温度的升高而提高。因此,在金龙玉珠茶加工过程中,第1次做形和第2次做形温度应分别控制在(130±10)℃和(100±10)℃,此时成品茶的品质较好。
关键词:  金龙玉珠茶  做形温度  GC-MS分析
DOI:CNKI:34-1162/S.20110624.1619.003
投稿时间:2011-01-13
基金项目:现代农业(茶叶)产业技术体系建设专项资金(农科教发[2008]10号)资助。
Effects of shaping temperature on the quality of Jinglongyuzhu tea
LI Jun,FANG Shi-hui,LI Da-xiang,CHEN Xi-cun,ZHENG Sheng-hong,WEI Huan,JIANG Shan,LU Wen-jing
(Key Laboratory of Tea & Medicinal Plant and Product Safety of Ministry of Agriculture, Anhui Agricultural University, Hefei 230036)
Abstract:
Jinglongyuzhu tea is a special green tea produced at the Jinzhai county of Anhui province. In this paper, the effects of temperature control in the shaping stage of the final tea quality were studied. The treatments were designed to three groups as low temperature(130℃±10℃), middle temperature(160℃±10℃)and high temperature(190℃±10℃) in first shaping process, while in the second shaping process the treatment were set at low (70℃±10℃), middle (100℃±10℃) and high (130℃±10℃) temperature, respectively. The results showed that the final tea quality produced by low temperature(130℃±10℃)in first shaping process was the highest in which the contents of tea polyphenols were relatively low and provided a positive effects on the taste of tea liquor. In the second shaping process, the final tea quality treated by middle temperature was preferred.To some extent, the amount of fragrance oils increased with the elevation of shaping temperature. It’s concluded that the appropriate temperature in the Jinlongyuzhu tea processing should be at (130±10)℃ at first and (100±10)℃subsequently, which would result in a high tea quality.
Key words:  Jinlongyuzhu tea  shaping temperature  GC-MS analysis

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