摘要
分别采用不同加花方法试制玫瑰红茶,通过主要品质化学成分测定,评价了不同加工工艺对玫瑰红茶生化成分的影响。结果表明,不同加工工艺对玫瑰红茶生化成分有较大影响。综合感官审评和生化分析,揉捻时添加玫瑰花(花茶比例为1∶10)发酵后再添加玫瑰花(花茶比为0.2∶10)的玫瑰红茶品质最好,内含物质丰富协调。
The different methods of adding rose petals were applied to process rose black tea, while major quality chemical components were measured to evaluate the effects of different processing techniques on the biochemical componnets of rose black tea. The results showed that different processing techniques had a great influence on the quality of rose black tea. Based on the sensory evaluation and biochemical analysis, the method of adding rose petals during rolling(the proportion of rose petals to tea was 2%) and adding rose petals after fermentation(the proportion of original rose petals to tea was 10%) showed the best quality, owing to its rich and well-balanced chemical compositions.
作者
张冬莲
刘彦
杨兰
吕金丽
肖钧
赵明
ZHANG Dong-lian;LIU Yan;YANG Lan;LYU Jin-li;XIAO Jun;ZHAO Ming(Liupanshui Academy of Agricultural Sciences,Liupanshui 553000,China;Shuicheng County Panlong Town Agricultural Servies Center,Shuicheng 553021,China;College of Longrun Pu-erh tea,Yunnan Agricultural University,Kunming 650201,China)
出处
《中国茶叶加工》
2021年第2期36-40,共5页
China Tea Processing
基金
贵州省市合作项目(520202016HK02)。
关键词
玫瑰红茶
加花
感官审评
生化成分
Rose black tea
Adding rose petals
Sensory evaluation
Biochemical components
作者简介
张冬莲(1989-),女,云南曲靖人,农艺师,主要从事茶叶生化与加工工作;通讯作者:刘彦,471722849@qq.com。
