做形温度对金龙玉珠茶品质的影响.PDFVIP

安徽农业大学学报, 2011, 38(4): 606-610 Journal of Anhui Agricultural University [DOI]CNKI：34-1162/S1619.003 网络出版时间：2011-06-24 16:19:37 [URL]/kcms/detail/34.1162.S1619.003.html 做形温度对金龙玉珠茶品质的影响 * 李 军，方世辉 ，李大祥，陈习村，郑生宏，韦 欢，江 山，卢雯静 (安徽农业大学农业部茶及药用植物安全生产重点开放实验室，合肥 230036) 摘 要：金龙玉珠是安徽省金寨县所生产的一种地方特种绿茶。就该茶加工过程中做形温度对成品茶品质的影 响进行了研究，2 次做形温度各设3 组处理。第1 次做形温度设置(190 ±10)℃、(160 ±10)℃和(130 ±10)℃高中低3 组；第2 次做形温度设置(130 ±10)℃、(100 ±10)℃和(70 ±10)℃高中低3 组。结果表明，第1 次做形，低温处理品 质显著好于中温和高温处理，低温处理茶多酚含量显著降低，有利于茶汤滋味的改善。第2 次做形，中温处理品质 最好。在一定范围内茶样香精油含量随做形温度的升高而提高。因此，在金龙玉珠茶加工过程中，第1 次做形和第 2 次做形温度应分别控制在(130 ±10)℃和(100 ±10)℃，此时成品茶的品质较好。 关键词：金龙玉珠茶; 做形温度; GC-MS 分析 中图分类号：TS272.4 文献标识码：A 文章编号：1672−352X (2011)04−0606−05 Effects of shaping temperature on the quality of Jinglongyuzhu tea LI Jun, FANG Shi-hui, LI Da-xiang, CHEN Xi-cun, ZHENG Sheng-hong, WEI Huan, JIANG Shan, LU Wen-jing (Key Laboratory of Tea Medicinal Plant and Product Safety of Ministry of Agriculture, Anhui Agricultural University, Hefei 230036) Abstract: Jinglongyuzhu tea is a special green tea produced at the Jinzhai county of Anhui province. In this paper, the effects of temperature control in the shaping stage of the final tea quality were studied. The treatments were designed to three groups as low temperature （130℃±10 ℃）, middle temperature （160℃±10 ℃）and high temperature （190℃±10 ℃） in first shaping process, while in the second shaping process the treatment were set at low (70 ℃±10℃), middle (100 ℃±10℃) and high (130 ℃±10℃) temperature, respectively. The results showed that the final tea quality produced by low temperature （130℃±10 ℃）in first shaping process was the highest in which the contents of tea polyphenols were relatively low and provided a positive effects on the taste of tea liquor. In the second shaping process, the