| 不同萎凋时间对CTC红碎茶品质的影响 |
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| 引用本文： | 王伟伟,江和源,江用文,张建勇.不同萎凋时间对CTC红碎茶品质的影响[J].中国农学通报,2016,32(4):129-135. |
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| 作者姓名： | 王伟伟 江和源 江用文 张建勇 |
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| 作者单位： | (中国农业科学院茶叶研究所/农业部茶树生物学与资源利用重点实验室/浙江省茶叶加工工程实验室,杭州 310008） |
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| 基金项目： | 国家茶叶产业技术体系红茶加工岗位(SARS-23)；中国农业科学院科技创新工程创新团队(CAAS-ASTIP-2014-TRICAAS)。 |
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| 摘 要： | 为研究不同萎凋时间对云南CTC红碎茶加工过程和品质的影响，采用萎凋槽萎凋方式，探索萎凋2、4、6、8、10 h处理下CTC红碎茶加工过程中酶活性和品质成分的变化，以及对成品茶感官品质的影响。结果表明：随着萎凋时间的延长，萎凋期间多酚氧化酶(PPO)和过氧化物酶(POD)活性随之降低，萎凋叶PPO和POD活性与含水量呈现显著的相关性；揉切和发酵过程中茶多酚和儿茶素被氧化，形成茶色素，含量逐渐降低，氨基酸和水浸出物含量均呈下降趋势；成品茶茶黄素含量随着萎凋时间的延长逐渐降低，茶黄素含量与茶叶感官审评汤色得分呈显著正相关，相关系数达到0.98；整体来看，萎凋处理 4 h、萎凋叶含水量69.4%时制成的CTC成品茶感官品质最好。
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| 关 键 词： | 降水量 降水量 耗水量 干湿指数 满足度 干旱 |
| 收稿时间： | 8/4/2015 12:00:00 AM |
| 修稿时间： | 2016/1/19 0:00:00 |
Effect of Withering Time on CTC Black Tea Quality |
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| Wang Weiwei,Jiang Heyuan,Jiang Yongwen and Zhang Jianyong.Effect of Withering Time on CTC Black Tea Quality[J].Chinese Agricultural Science Bulletin,2016,32(4):129-135. |
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| Authors: | Wang Weiwei Jiang Heyuan Jiang Yongwen and Zhang Jianyong |
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| Institution: | (Tea Research Institute, Chinese Academy of Agricultural Sciences/ Key Laboratory of Tea Plants Biology and Resources Utilization, Ministry of Agriculture / Key Laboratory of Tea Processing Engineering of Zhejiang Province, Hangzhou 310008) |
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| Abstract: | In order to study the effect of different withering time on processing and quality of Yunnan CTC black tea, the authors used the method of withering trough to explore the change of enzyme activity and quality ingredients during withering time of 2, 4, 6, 8, 10 h and the sensory quality of the finished tea. The research showed that polyphenol oxidase and peroxidase activity decreased with the withering time, PPO and POD activity of withering leaf showed a significant correlation with water content; the content of tea polyphenols and catechins decreased because of oxidizing during rolling and cutting periods, amino acids and water extracts decreased too. The theaflavins content of CTC black tea gradually decreased with the prolonging of withering time, it showed a significantly positive correlation with the sensory evaluation score of the tea soup, the correlation coefficient was 0.98. In general, the broken black tea (CTC) with the best sensory quality could be obtained when the withering time was 4 hours and the water content of withering leaves was 69.4%. |
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| Keywords: | withering degree CTC broken black tea sensory evaluation |
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