摘要
萎凋是工夫红茶加工的首道工序和基础,关系到内含品质成分的转化以及感官品质的形成。采用单色LED红光光源进行工夫红茶光补偿萎凋工艺研究。首先,通过单因素试验深入分析了温度、相对湿度以及光照强度3个因子对中小叶种原料萎凋过程中容重、柔性、塑性以及弹性等物理性质,茶多酚、水溶性黄酮、游离氨基酸以及可溶性糖总量等品质化学成分,多酚氧化酶(polyphenol oxidase,PPO)、过氧化物酶(peroxidase,POD)等主要酶活性的影响。进而,借助响应面设计,对3个萎凋关键影响因子进行优化。最终,依据感官审评得分,通过方差分析提出以温度27.3℃、光照强度1 160 Lx、相对湿度59.9%作为浙江中小叶中工夫红茶单色LED红光补偿萎凋的最佳工艺参数。
As the first and the basic working procedure,withering is effective to the derivation of quality components as well as the organoleptic quality of tea products.Red light was selected as the illuminant to conduct the withering procedure of black tea in the study.Firstly,effects of temperature,humidity and illuminance on withering procedure were investigated via a single factor experiment,and medium-lobular tea leaves were used as raw material.Physical properties,such as unit weight,flexibility,plasticity,and elasticity were dissected.Meanwhile,activities of enzymes that connected closely to oxidation of catechins,such as polyphenol oxidase(PPO)and peroxidase(POD),were also evaluated.Moreover,contents of quality-relevant components,such as catechins,soluble flavone,free amino acids and soluble sugar were recorded.Furthermore,response surface experiment was used to optimize the level of the crucial three elements,temperature,humidity and illuminance.Ultimately,based on variance analysis,27.3℃,1 160 Lx of illuminance and 59.9%of relative humidity were disclosed as the optimization parameter of withering procedure for medium-lobular tea materials located in Zhejiang area.
作者
何华锋
金雨青
褚飞洋
陈鹤立
陈琳
蒋金星
叶阳
HE Hua-feng;JIN Yu-qing;CHU Fei-yang;CHEN He-li;CHEN Lin;JIANG Jin-xing;YE Yang(Tea Research Institute,CAAS,Hangzhou 310008,China)
出处
《科学技术与工程》
北大核心
2018年第22期112-120,共9页
Science Technology and Engineering
基金
杭州市科研院所技术开发研究专项(20152231E13)
浙江省重点研发计划(2015C02001)资助
关键词
光补偿
工夫红茶
萎凋
品质
light compensatory
Congou black tea
withering
quality
作者简介
第一作者简介:何华锋,男,山东兖州人,博士,助理研究员。研究方向:茶叶加工与品质化学。E-mail:captainhuafeng@tricaas.com;通信作者简介:叶阳,男,四川自贡人,研究员,硕士研究生导师。研究方向:茶叶加工及质量控制。E-mail:yeyang@tricaas.com。
