摘要
基于炒青绿茶工艺过程中的水分动态变化规律,以感官品质、香气成分及风味为评价指标,围绕滚炒工序的温度与转速参数、辉干工序的温度参数,研究了定温定速滚炒—定温滚足干、变温速滚炒—定温烘足干、变温变速滚炒—变温烘足干3种组合工艺对炒青绿茶品质及香气特征的影响。结果表明:变温变速滚炒—变温烘足干工艺对炒青绿茶的色泽和香气品质影响较大;其中,主体香气及脱氢芳樟醇、苯乙醇、反-3-己烯-1-醇、顺-β-罗勒烯、二甲基戊酸甲酯、顺-己酸-3-己烯酯、顺-茉莉酮、2-正戊基呋喃、1-乙基-2-甲酰吡咯等特殊香气成分的相对含量存在较大差异,这是造成炒青绿茶风味特征呈现差异的主要原因。阶段性变温变速滚炒结合变温烘足干的辉干工艺,在提升绿茶色泽与香气品质方面的效果优于其他工艺。滚炒第一阶段出锅水分控制在25%,不同工艺调控时间分别为定温定速25 min、变温定速13 min、变温变速10 min;滚炒第二阶段水分控制在10%,不同工艺调控时间分别为定温定速25 min、变温定速27 min、变温变速30min。
Based on the dynamic change of moisture during the processing of roasted green tea,taking the sensory quality,aroma components and flavor of the finished product as the evaluation indexes,for the treatment of temperature and speed in the process of roll-roasting and final roasting,the effects of suitable combination processes of constant temperature and constant speed speed roll-roasting+constant temperature final roasting,variable temperature and variable speed roll-roasting+constant temperature final roasting,and variable temperature and variable speed roll-roasting+variable temperature final roasting on the quality and flavor of roasted green tea were studied.The results showed the color and aroma quality of roasted green tea were greatly affected by variable temperature and variable speed roll-roasting and variable temperature final roasting flavoring processes.There is a difference in relative content of special aroma components including hotrienol,phenylethyl alcohol,trans-3-hexen-1-ol,β-ocimene,methyl 2-methylvalerate,caproic acid cis-3-hexen-1-yl ester,cis-jasmone,2-pentylfuran and 1-ethyl-2-formylpyrrole,which is the main reason for the difference of flavor characteristics.The process of variable temperature and variable speed roll-roasting+variable temperature final roasting process is better than other processes in improving the color and aroma quality.The water content in the first stage of roll-roasting is 25%,the control time of different processes was constant temperature and constant speed for 25 min,variable temperature and constant speed for 13 min,variable temperature and variable speed for 10 min,and the water content in the second stage of roll-roasting is 10%.The control time of different processes is constant temperature and constant speed for 25 min,variable temperature and constant speed for 27 min and variable temperature and variable speed for 30 min.
作者
钟兴刚
黄怀生
黎娜
唐睿
陈大海
李晋中
舒珲
粟本文
ZHONG Xing-gang;HUANG Huai-sheng;LI Na;TANG Rui;CHEN Da-hai;LI Jin-zhong;SHU Hui;SU Ben-wen(Tea Research Institute,Hunan Academy of Agricultural Sciences,Changsha 410125,China;Hunan Jietan Tea Engineering Technology Research Center/Yuanling Tea Technology Promotion Station,Yuanling 419600,China;Hunan Yuanling Jietan Tea Industry Co.,Ltd.,Yuanling 419600,China)
出处
《江西农业学报》
2025年第11期46-54,共9页
Acta Agriculturae Jiangxi
基金
湖南省普惠性政策与创新环境建设计划——科技专家服务团(2023NK4094)
湖南省创新人才计划(2024RC8094)。
关键词
炒青绿茶
滚炒
辉干
风味
特征
调控
Roasted green tea
Roll-roasting
Final roasting
Flavor
Characteristics
Regulation
作者简介
钟兴刚(1977-),男,湖南宜章人,副研究员,主要从事茶叶品质化学、加工及综合利用的研究与推广工作。;通信作者:粟本文。
