微波初干工艺对红茶品质的影响

崔俪丹; 张湘琳; 项希; 李兰兰; 屈青云; 徐洋洋; 王继国; 刘峰; 龚志华; 肖文军

doi:10.13305/j.cnki.jts.2021.03.007

茶叶科学 >

2021 , Vol. 41 >Issue 3: 406 - 418

DOI: https://doi.org/10.13305/j.cnki.jts.2021.03.007

研究报告

微波初干工艺对红茶品质的影响

崔俪丹 ,
张湘琳 ,
项希 ,
李兰兰 ,
屈青云 ,
徐洋洋 ,
王继国 ,
刘峰 ,
龚志华 ,
肖文军

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1.湖南农业大学茶学教育部重点实验室,湖南长沙 410128;
2.国家植物功能成分利用工程技术研究中心,湖南长沙 410128;
3.植物功能成分利用省部共建协同创新中心,湖南长沙 410128;
4.石门县茶祖印象太平茶业专业合作社,湖南石门,415300

崔俪丹,硕士研究生,主要从事茶叶加工与品质化学研究,865483475@qq.com。

收稿日期: 2020-11-09

修回日期: 2021-01-10

网络出版日期: 2021-06-15

基金资助

湖南省科技厅创新平台与人才计划项目（2019NK4163）、国家重点研发计划（2017YFD400803）

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The Effect of Initial Microwave Drying on Black Tea Quality

CUI Lidan ,
ZHANG Xianglin ,
XIANG Xi ,
LI Lanlan ,
QU Qingyun ,
XU Yangyang ,
WANG Jiguo ,
LIU Feng ,
GONG Zhihua ,
XIAO Wenjun

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1. Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China;
2. National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China;
3. Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Changsha 410128, China;
4. The Impression of Shimen Tea Ancestor Taiping Tea Professional Cooperative, Shimen 415300, China

Received date: 2020-11-09

Revised date: 2021-01-10

Online published: 2021-06-15

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摘要

以茶树品种碧香早夏秋季一芽二叶茶鲜叶为原料,在红茶加工过程中,用微波初干工艺替代传统热风初干工艺,按不同微波强度、微波时间、摊叶厚度设置17组微波初干工艺处理,从感官品质、滋味品质成分和香气品质成分3个方面,探究了微波初干工艺对红茶品质的影响。结果表明,与传统热风初干工艺相比,采用微波强度600 W、微波时间3 min、摊叶厚度2 cm的微波初干工艺技术,所制红茶感官品质较好,红茶中的茶黄素、茶红素、总儿茶素、酯型儿茶素及表没食子儿茶素没食子酸酯（EGCG）、氨基酸、咖啡碱、可溶性糖的含量显著升高（P<0.05）,茶多酚、茶褐素含量显著降低（P<0.05）,香气品质成分由43种增加到50种,其中芳樟醇、苯乙醇等花果香香气成分的相对含量显著提高（P<0.05）,并产生了(Z)-3,7-二甲基-2,6-辛二烯-1-醇、2,6,6-三甲基-1,3-环己二烯-1-甲醛、2,6,6-三甲基-1-环己烯-1-甲醛、丁香酚等甜香、花香成分。微波初干工艺有利于提高红茶品质。

关键词： 茶叶加工; 红茶; 微波初干; 感官品质; 生化成分

本文引用格式

崔俪丹 , 张湘琳 , 项希 , 李兰兰 , 屈青云 , 徐洋洋 , 王继国 , 刘峰 , 龚志华 , 肖文军 . 微波初干工艺对红茶品质的影响[J]. 茶叶科学, 2021 , 41(3) : 406 -418 . DOI: 10.13305/j.cnki.jts.2021.03.007

Abstract

Flushes of two leaves and a bud of tea cultivar ‘Bixiangzao’ were picked during late summer and early autumn as raw material. During the black tea processing, initial microwave drying was adopted instead of conventional initial air drying. Seventeen processing groups were set up with independent variables of microwave density, time duration and piled leaf depth. Sensory quality, taste compounds and aroma compounds of the black tea were investigated and considered as quality criteria. The results show that compared with conventional initial air drying, the black tea processed with microwave power density of 600 W, 3 min, and piled leaf depth of 2 cm had the best sensory quality. Meanwhile, it showed a significant increase in the contents of theaflavins, thearubigins, catechins, ester catechins, EGCG, amino acids, caffeine and soluble sugar (P<0.05), while presented a significant decrease in the contents of tea polyphenols and theabrowmines (P<0.05). The number of aroma compounds increased from 43 to 50. The relative contents of floral and fruit scent compounds such as linalool and phenylethanol increased significantly (P<0.05). Furthermore, several novel sweet and flower scent compounds including (Z)-3,7-dimethyl-2,6-octadien-1-ol, 2,6,6-trimethyl-1,3-cyclohexadiene-1-formaldehyde, 2,6,6-trimethyl-1-cyclohexene-1-formaldehyde, and eugenol were identified. In conclusion, the initial microwave drying benefits the quality of black tea.

Key words： tea processing; black tea; initial microwave drying; sensory quality; biochemical components

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