Effects of Freezing on Quality of Black Tea

ZHANG Yan-fei; LI Li-xiang; ZHANG Xiao-fu; LU Zhao; YU Peng-liang; XUE Chen; HUA Zai-xin; MEI Yu

doi:10.13305/j.cnki.jts.2013.04.010

PDF(689 KB)

Journal of Tea Science ›› 2013, Vol. 33 ›› Issue (4) : 370-376. DOI: 10.13305/j.cnki.jts.2013.04.010

Effects of Freezing on Quality of Black Tea

ZHANG Yan-fei¹, LI Li-xiang^1,*, ZHANG Xiao-fu¹, LU Zhao¹, YU Peng-liang¹, XUE Chen¹, HUA Zai-xin², MEI Yu³

Author information +

History +

Abstract

In order to explore the influence of freezing process on the black tea quality and to improve the quality of black tea, the experiment on the freezing treatment during the processing of black tea was conducted. The results showed that the contents of tea polyphenols, amino acids and other major chemical components were increased in the freezing treatment, but the contents of caffeine and soluble sugar showed a slight reduction. The results of sensory evaluation also showed that the freezing processing products of black tea aroma is pure, with best quality.

Key words

black tea / composition / freezing / quality

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

ZHANG Yan-fei, LI Li-xiang, ZHANG Xiao-fu, LU Zhao, YU Peng-liang, XUE Chen, HUA Zai-xin, MEI Yu. Effects of Freezing on Quality of Black Tea[J]. Journal of Tea Science. 2013, 33(4): 370-376 https://doi.org/10.13305/j.cnki.jts.2013.04.010

References

[1] 方世辉, 王先锋, 汪惜生. 不同发酵温度和程度对工夫红茶品质的影响[J]. 中国茶叶加工, 2004(2): 19-21.
[2] 安徽农学院. 制茶学[M]. 2版. 北京: 中国农业出版社, 1999: 315-317.
[3] 汪东风, 卢福娣. 茶叶生物化学基础实验与技术研究[M]. 北京: 科学技术文献出版社, 1997.
[4] T Ls, B NG.Gas chromatographic evidence for the occurrence of the hop oil components inbeer[J]. J Chromatogr, 1966(21): 1-5.
[5] Schultz TH, A Flath R, Mon TR. Isolation of Volatile Components from a Model System[J]. Agric Food Chem, 1977, 25(3): 446-449.
[6] Takami C, Shimotsukasa A, Kobayashi A.Aroma components of pomfon oolong tea[J]. Journal of the Agricultural Chemical Society of Japan, 1990, 64(8): 1349-1354.
[7] 宛晓春. 茶叶生物化学[M]. 北京: 中国农业出版社, 2003, 248-249.
[8] 黄建琴, 王文杰, 丁勇. 冷冻萎凋对工夫红茶品质的影晌[J]. 中国茶叶加工, 2005(1): 20-22.
[9] 杨伟丽, 肖文军, 邓克尼. 加工工艺对不同茶类主要生化成分的影响[J]. 湖南农业大学学报, 2001, 27(5): 384-386.
[10] P D Collier, T Bryce, R Mallows, et al.The theaflavins of black tea[J]. Tetrahedron, 1973, 29(1): 125-142.
[11] 夏涛, 童启庆, 董尚胜, 等. 红茶萎凋发酵中β-葡萄糖苷酶的活性变化[J]. 茶叶科学, 1996, 16(1): 63-66.
[12] 汪德滋. 祁门红茶香气的初步分析[J]. 中国茶叶, 1994, 16(5): 16-17.
[13] 王华夫, 竹尾忠一, 伊奈和夫, 等. 祁门红茶的香气特征[J]. 茶叶科学, 1993, 13(1): 61-68.
[14] 竹尾忠一. 乌龙茶和红茶香气的食品化学研究[J]. 茶叶试验场研究报告, 1985(20): 175-180.