温控炭焙对武夷岩茶生化品质的影响 |
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引用本文: | 林燕萍,;张见明,;黄莹蓉,;张芳芳,;苏晓瑜,;曾苗婷,;龙乐,;沈琼虹,;黄毅彪.温控炭焙对武夷岩茶生化品质的影响[J].宜春师专学报,2014(12):107-110. |
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作者姓名: | 林燕萍 ;张见明 ;黄莹蓉 ;张芳芳 ;苏晓瑜 ;曾苗婷 ;龙乐 ;沈琼虹 ;黄毅彪 |
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作者单位: | [1]武夷学院茶与食品学院,福建武夷山354300; [2]福建省高校茶叶研究中心,福建武夷山354300 |
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基金项目: | 福建省科技计划项目(2014N0008); 福建省教育厅A类项目(JA12329); 福建省教育厅高校服务海西重点项目(A096); 福建省大学生创新创业训练计划项目(201410397032); 对接南平发展科技专项科技重大项目(N2011Wz01); 南平市科技计划项目(N2012Z06(3)); 烟茶互融横向项目; 武夷学院校科研基金资助项目青年专项(XQ201302) |
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摘 要: | 温控炭焙结合传统炭焙的优点,并结合现代温度控制技术,对于保持茶叶品质的稳定和高效利用能源具有重要作用。采用武夷岩茶为材料,在130℃、120℃和110℃温度下分别烘焙6h,分析不同炭焙温度对武夷岩茶水仙感官品质、主要理化成分的影响。结果表明:以温控炭焙130℃6h处理的茶样感官审评得分最高。氨基酸、茶多酚、咖啡碱含量呈下降趋势,水浸出物含量差异不显著。汤色RGB值CK处理最大,A3处理最小。
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关 键 词: | 武夷岩茶 温控 炭焙 生化 品质 |
The Effect of Temperatured Control Charcoal Baking on the Quality of Wuyi Rock Tea |
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Institution: | LIN Yan - ping ZHANG Jian - ming HUANG Ying - rong et al ( 1. Tea Science and Biology Department, Wuyi University; 2. Tea Engineering Research Institute of Fujian Colleges and Universities, Wuyishan 354300, Ch ha) |
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Abstract: | Combining with the advantages of traditional charcoal baked and modern temperature conl technolo- gy, the temperature control charcoal baked plays an important role in maintaining the stability of tea qua ity and im- proving the use of energy efficiently. Chosing Wuyi rock tea as the material, and baking for 6 hours at the tempera- tures of 130℃, 120℃ and ll0℃. Then Analyzing the effect on qualities and the main biochemical components of Wuyi Rock tea at different carbon baking temperatures. The result shows that: Baked with the temperatu re of 130℃ for 6 hours get the highest score by sensory evaluation ; and the content of the amino acids, tea polyphenpls and caf- feine is decreased when baking temperature is enhanced, and the difference in water extract content is unsignifi- cant. The RGB ( Red, Green, Blue) value of liquor color, CK maximum, A3minimum. |
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Keywords: | Wuyi Rock Tea Temperatured Control Charcoal Baking Biochemical Components Qaality |
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