| 名优茶增香工艺研究 |
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| 引用本文： | 倪德江,陈玉琼,等.名优茶增香工艺研究[J].华中农业大学学报,2001,20(3):289-293. |
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| 作者姓名： | 倪德江 陈玉琼 |
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| 作者单位： | 华中农业大学林学系, |
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| 摘 要： | 以卷曲形名优茶为试材，研究了30型滚筒连续杀青机用于名优绿茶增香的效果。结果表明，30型滚筒连续杀青机可用于名优绿茶增香；增香的温度和时间对名优绿茶的品质有较大影响，在温度低于130℃范围，随着增香温度的升高，茶多酚、叶绿素、可溶性糖含量呈下降趋势，氨基酸呈增加趋势；随着时间的增加，茶多酚、叶绿素，氨基酸含量下降，可溶性糖含量增加；在温度超过130℃时，茶叶色泽易黄变，香味易焦变，香气分析结果表明，在增香过程中，二氢海葵内酯、香叶醇、芳樟醇等具有良好香型的香气成分含量明显上升，结合内质分析和感官审评结果，采用30型滚筒连续杀青机增香的最佳温度和时间是120℃10-30s，其次是110℃10-30s，所制茶叶栗香高长。
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| 关 键 词： | 名优绿茶 增香工艺 品质 |
| 修稿时间： | 2000年12月6日 |
A Study on Enhancing Aroma of Famous Green Tea |
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| Ni Dejiang,Chen Yuqiong,Zhou Jirong,Yuan Fangting.A Study on Enhancing Aroma of Famous Green Tea[J].Journal of Huazhong Agricultural University,2001,20(3):289-293. |
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| Authors: | Ni Dejiang Chen Yuqiong Zhou Jirong Yuan Fangting |
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| Abstract: | The effect of improving was studied on rotary continuous fixation machine model 30. Results showed that the machine could be used to improve aroma of FGT,and the qulity of FGT wa s affected by temperature and time during improving aroma.Contents of polyphenol and chlorophyll, soluble sugar decreased and amino acid increased with the rise of t emperature and time in the process of improving aroma at the temperature of belo w 130℃. The flavor got buint and the color yellowish during the process at the t emperature of above 130℃. The aroma constituents were analyzed by GC and GC/MS. The results revealed that contents of most aroma constituents, such as dihydroac tinidiolide, geraniol, linalool etc., increased markedly during improving aroma. It suggested that dried tea should be passed through the machine at 120℃ or 110℃ for 10～30 s in order to obtain the quality of chestnut flavor. |
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| Keywords: | famous green tea improving aroma quality |
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