[1]周天山,米晓玲,余有本,等. 陕南春季工夫红茶加工工艺优化[J].西北林学院学报,2016,31(5):154-164.[doi:10.3969/j.issn.1001-7461.2016.05.26]
　ZHOU Tian-shan,MI Xiao-ling,YU You-ben,et al. Optimization of the Processing Techniques for Shannan Gongfu Black Tea in Spring[J].JOURNAL OF NORTHWEST FORESTRY UNIVERSITY,2016,31(5):154-164.[doi:10.3969/j.issn.1001-7461.2016.05.26]
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 陕南春季工夫红茶加工工艺优化()
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《西北林学院学报》[ISSN:1001-7461/CN:61-1202/S]

卷:
第31卷
期数:
2016年第5期
页码:
154-164
栏目:
出版日期:
2016-09-30

文章信息/Info

Title:
 Optimization of the Processing Techniques for Shannan Gongfu Black Tea in Spring
文章编号:
1001-7461(2016)05-0154-11
作者:
 周天山; 米晓玲; 余有本; 肖斌; 鲍露; 肖瑶; 钱文俊
 （西北农林科技大学 园艺学院，陕西 杨陵 712100）
Author(s):
 ZHOU Tian-shan; MI Xiao-ling; YU You-ben; XIAO Bin; BAO Lu; XIAO Yao; QIAN Wen-jun
 (College of Horticulture,Northwest A&F Univeristy,Yangling,Shaanxi 712100,China)
关键词:
 ; 工夫红茶; 加工工艺; 感官审评; 茶黄素; 香气
Keywords:
 ; Gongfu black tea;  processing technique;  sensory evalutaion;  theaflavin;  aroma
分类号:
S571.1
DOI:
10.3969/j.issn.1001-7461.2016.05.26
文献标志码:
A
摘要:
 为优化陕南春季工夫红茶加工工艺，在前期单因素试验的基础上，对萎凋、揉捻和发酵3个工序的工艺参数进行了L33正交试验，所制得的9个茶样，分别进行感官审评、理化成分分析和香气成分分析。结果表明，以品质得分为评价指标，优化的工艺为：萎凋程度为含水量62%，揉捻时间为120 min，发酵时间为3 h；以茶黄素的含量为评价指标，优化的工艺为：萎凋程度为含水量62%，揉捻时间为90 min，发酵时间为3 h；在所制茶样香气组分中醇类物质最高，其次是醛类，再次是酯类。由芳樟醇及其氧化产物、香叶醇、橙花醇和水杨酸甲酯的含量累加的红茶香气主体特征成分含量，其大小排序与感官审评中香气得分名次相一致。为验证优化的工艺，以第二年相同时期的鲜叶为原料，分别按2个优化工艺加工成茶样，综合感官审评、理化成分分析和香气成分分析的结果，确定陕南春季工夫红茶的最优工艺为萎凋至62%的含水量，揉捻120 min，发酵3 h。
Abstract:
 To optimize the processing techniques for Shannan Gongfu black tea in spring,a L33 orthogonal experiment was carried out,which included three independent variables,namely,withering degree,rolling time,and fermentation time.The resultant 9 tea samples were subjected to sensory evaluation,analyses of chemical composition and aroma compounds.Optimal process parameters based on maximum of quality score were obtained at withering degree of 62% moisture,rolling time of 120 min and fermentation time of 3 h.Whereas optimal process parameters based on the maximum of theaflavins were withering degree of 62% moisture,rolling time of 90 min and fermentation time of 3 h.Among the aromatic compounds,the content of alcohols was the highest,followed by aldenhydes and esters.Characteristic flavor compounds in black tea consisted of linalool and its oxidation products,geraniol,neroli and methyl salicylate.The content rank of the characteristic flavor compounds in th 9 tea samples was constisted with the sequence of aromatic socre in sensory evaluation.In order to verify the results,in the following year,the fresh leaves of tea plant plucked at the same time and processed according to the techniques adopted previously.Optimal process parameters for best quality of Shannan gongfu black tea in spring were obtained: withering degree of 62% moisture,rolling time of 120 min and fermention time of 3 h.

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备注/Memo

备注/Memo:
 收稿日期：2015-12-09修回日期：2016-03-12
基金项目：西北农林科技大学试验示范站（基地）科技创新与成果转化专项(NYY2013-23)。
作者简介：周天山，男，硕士，讲师，研究方向：制茶工程。E-mail:zhoutianshan@nwsuaf.edu.cn
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