超微粉碎对工夫红茶物化特性的影响

茶叶科学 ›› 2017, Vol. 37 ›› Issue (6): 616-622.

超微粉碎对工夫红茶物化特性的影响

褚飞洋^1,2, 陈鹤立², 孙典^2,3, 何华锋², 叶阳^2,*, 童华荣^1,*

1. 西南大学食品科学学院,重庆 400715;
2. 中国农业科学院茶叶研究所,浙江杭州 310008;
3. 浙江农林大学农业与食品科学学院,浙江临安 311300

收稿日期:2017-09-28 修回日期:2017-10-18 出版日期:2017-12-15 发布日期:2019-08-23
通讯作者: * yeyang@tricaas.com,491214217@qq.com
作者简介:褚飞洋,男,硕士研究生,主要从事茶叶深加工研究。
基金资助:
浙江省重点研发计划项目（2015C02001）

Effects of Superfine Grinding on the Physicochemical Properties of Congou Black Tea

CHU Feiyang^1,2, CHEN Heli², SUN Dian^2,3, HE Huafeng², YE Yang^{2, *}, TONG Huarong^1,*

1. College of Food Science,Southwest University, Chongqing 400715, China;
2. Tea Research Institute,Chinese Academy of Agricultural Sciences, Hangzhou 310008, China;
3. School of Agricultural and Food Science, Zhejiang Agriculture & Forestry University, Lin′an 311300, China;

Received:2017-09-28 Revised:2017-10-18 Online:2017-12-15 Published:2019-08-23

摘要/Abstract

摘要： 以物化性质为指标,将工夫红茶超微粉碎成平均粒度为26.116、9.612、4.338、3.742、3.328βμm的超微红茶粉,探究超微粉碎对其物化性质的影响。结果表明,随着超微红茶粉粒度减小,堆密度、膨胀力和持水能力变小,休止角和滑角逐渐增大,茶粉流动性变差;色度的L值和b值逐渐增大,表明超微粉碎对工夫红茶色泽有提升作用。内含成分检测结果显示,随着超微红茶粉粒度减小,水浸出物含量、氨基酸含量及可溶性糖的含量明显提高,但是茶多酚、茶色素和粗纤维的含量呈逐渐降低的趋势,推测其原因在于超微粉碎破坏了茶叶中以纤维素为主体的细胞壁结构,粗纤维受到破坏,从而内含成分更容易暴露出来,而多酚类物质不稳定,容易被氧化,因此茶多酚和茶色素的含量才会有降低的趋势。

关键词: 工夫红茶, 超微粉碎, 粉体特性, 化学特性

Abstract: In the study, the black tea sample was crushed into superfine grinding black tea powder with average particle size of 26.116, 9.612, 4.338, 3.742, 3.328βμm. The effects of superfine grinding on the physicochemical properties of congou black tea were investigated by means of determination of its materialized properties. The results showed that the particle size of superfine tea powder gradually decreased, the bulk density, expansion force and water holding capacity decreased, and the angle of repose and sliding angle gradually increased after superfine grinding, indicating that the fluidity was worse. The L value and b value of chroma gradually increase, which indicates that the superfine grinding can improve the color of the congou black tea. Embedded component test results showed that as the superfine tea powder particle size is reduced, water content of extract, amino acid content and soluble sugar content increased significantly, but the tea polyphenol, tea pigment and the content of crude fiber gradually reduce, It is presumed that the superfine grinding destroyed the cell wall structure of cellulose as the main body, and the crude fiber was damaged, thereby the contained ingredients were more easily exposed and the polyphenols were unstable and easily oxidized. Thus tea pigment content had a downward trend.

Key words: congou black tea, superfine grinding, powder properties, chemical characteristics

中图分类号:

TS272.5⁺2

褚飞洋, 陈鹤立, 孙典, 何华锋, 叶阳, 童华荣. 超微粉碎对工夫红茶物化特性的影响[J]. 茶叶科学, 2017, 37(6): 616-622.

CHU Feiyang, CHEN Heli, SUN Dian, HE Huafeng, YE Yang, TONG Huarong. Effects of Superfine Grinding on the Physicochemical Properties of Congou Black Tea[J]. Journal of Tea Science, 2017, 37(6): 616-622.

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