摘要
针对传统工艺绿茶(T1)冷泡出汤慢、最适浸出条件不明的问题,研究引入冷冻破壁(T2)、复合酶处理(T3)及联用工艺(T4)开展工艺条件优化,并对样品进行冲泡对比研究,结果发现,热泡条件下,T2滋味浓醇甘鲜、香气持久,但茶多酚含量显著降低,氨基酸总量显著增加;T3甜香和花香突出,滋味鲜爽,茶多酚和游离氨基酸总量显著提高;T4中部分非酯型儿茶素含量有所上升。冷泡条件下(茶水比1∶200、冷泡15 min),T3的茶多酚浸出率和T4的游离氨基酸总量浸出率最高。复合酶处理显著提升冷泡茶的果香和鲜香,冷冻破壁技术则显著增强果香、鲜香和甜香。滋味方面,T4综合表现最优,鲜度、浓度、厚度及生津感较T1显著提升。两种处理对绿茶咖啡碱含量影响不大。T2冷泡时的浸出率显著下降。研究表明,冷冻破壁与复合酶处理工艺可有效提升冷泡绿茶品质,尤其是T4综合品质最佳,研究可为冷泡绿茶工业化生产提供技术依据,为消费者提供优质冷泡方法,推动冷泡茶市场多样化发展。
Targeting the issues of slow infusion and unclear optimal extraction conditions in traditionally processed green tea(T1)during cold brewing,this study optimized processing methods by introducing freezing-crushing(T2),composite enzymatic treatment(T3),and their combination(T4),followed by comparative brewing experiments.Under hot-brewing conditions,T2 showed a rich,mellow,sweet,and fresh taste with a lasting aroma,while its tea polyphenol content decreased significantly and total amino acids markedly increased.T3 had prominent sweet and floral aromas,a fresh taste,and significant increases in both tea polyphenols and free amino acids.In T4,the content of certain non-esterified catechins rose.For cold brewing(1:200 tea-water ratio,15 minutes),T3 had the highest tea polyphenol extraction rate,while T4 showed the highest free amino acid extraction rate.Composite enzymatic treatment significantly enhanced fruity and fresh aromas,while freezing-crushing boosted fruity,fresh,and sweet aromas.T4 was superior in taste,with significant improvements in freshness,intensity,richness,and salivation sensation compared with T1.Both treatments had minimal impact on caffeine.Under cold-brewing,T2 showed a significant decline in extraction rate.The study shows that freezing-crushing and composite enzymatic treatment can effectively improves cold-brewed green tea quality,especially with T4 showing the best overall performance.These findings offer technical support for industrial production,provide consumers with an excellent cold-brewing method,and promote diversification in the cold-brewed tea market.
作者
赵留辉
刘奇
苏小琴
王霈菲
冯巩
刘静华
王学刚
李华瑞
吕杨俊
ZHAO Liuhui;LIU Qi;SU Xiaoqin;WANG Peifei;FENG Gong;LIU Jinghua;WANG Xuegang;LI Huarui;LYU Yangjun(Hangzhou Tea Research Institute,CHINA COOP,Hangzhou 310016,China;Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resourses,Hangzhou 310016,China;Guangxi Zhaoping County General Mountain Agricultural Technology Co.,Ltd.,Hezhou 546899;China National Aviation Holding Co.,Ltd.,Beijing 101300)
出处
《中国茶叶加工》
2025年第3期42-50,共9页
China Tea Processing
基金
浙江省农业重大技术协同推广计划项目(2024ZDXT05-04)
浙江省农业重大技术协同推广计划项目(2024ZDXT05-05)
昭平县茶产品工艺改良及研发项目。
关键词
冷泡绿茶
加工工艺
冷泡浸出规律
Cold-brewed green tea
Processing technology
Cold-brewing extraction patterns
作者简介
赵留辉(1997-),男,河南周口人,研究实习员,主要从事茶叶发酵产品研发工作;通讯作者:吕杨俊,lvyangjun1989@126.com。
