浙江农业科学

浙江农业科学 ›› 2025, Vol. 66 ›› Issue (2): 463-466.DOI: 10.16178/j.issn.0528-9017.20231151

• 食品技术 • 上一篇    下一篇

恒温远红外提香技术在夏秋茶叶资源风味品质提升上的应用

严蒿峰1, 方林官2, 楼舒琳1, 黄海涛3,*()   

  1. 1.杭州银泉茶业有限公司,浙江 杭州 311116
    2.杭州径林茶业有限公司,浙江 杭州 311116
    3.杭州市农业科学研究院 茶叶研究所,浙江 杭州 310024
  • 收稿日期:2023-12-01 出版日期:2025-02-11 发布日期:2025-03-24
  • 通讯作者: 黄海涛(1981—),男,湖北随州人,高级农艺师,主要从事茶树育种与栽培技术研究,E-mail:hthuang309@hotmail.com。
  • 作者简介:严蒿峰,男,研究方向为茶叶相关产品的加工研发和检测。
  • 基金资助:
    杭州市科技特派员项目(20221122I17);杭州市农业和社会发展重点项目(202203A06)

Application of constant temperature far-infrared aroma extraction technology in improving flavor quality of tea resources in summer and autumn

YAN Haofeng1, FANG Linguan2, LOU Shulin1, HUANG Haitao3,*()   

  1. 1. Hangzhou Yinquan Tea Co., Ltd., Hangzhou 311116, Zhejiang
    2. Hangzhou Jinglin Tea Co., Ltd., Hangzhou 311116, Zhejiang
    3. Tea Research Institute, Hangzhou Academy of Agricultural Sciences, Hangzhou 310024, Zhejiang
  • Received:2023-12-01 Online:2025-02-11 Published:2025-03-24

RichHTML

0

PDF (PC)

70

摘要： 为了明确恒温远红外提香技术对低值夏秋茶叶资源香气和滋味品质的影响,以杭州市余杭地区的夏秋机采鲜叶原料生产的晒青白茶和炒青绿茶为初始样品,进行了不同温度和辐射距离的远红外提香处理,并对处理后样品进行了感官品质审评和理化成分检测。结果表明,晒青白茶采用处理1(温度80 ℃+辐射距离12 cm),感官品质中的香气和滋味品质评分均增加1.0分,粗味消失,香气更甜香,滋味更醇;炒青绿茶采用处理3(温度120 ℃+辐射距离15 cm)感官品质总分最高,较对照提升3.2分,香气由粗青气变得甜香,滋味由粗味变得较醇。生化成分分析表明,恒温远红外提香处理后的夏秋茶叶资源的水浸出物、茶多酚、可溶性蛋白等含量有所降低,炒青绿茶可溶性糖含量升高,改善了低值茶叶资源的香气和滋味品质缺陷问题,具有较好的风味品质提升效果。

关键词: 夏秋茶, 晒青, 炒青, 感官品质, 生化成分

Abstract:

In order to clarify the effect of constant temperature far-infrared technology on the aroma and taste quality of low-value tea in summer and autumn, the sun-dried white tea and stir-fried green tea produced by machine-harvested fresh leaves in summer and autumn in Yuhang District of Hangzhou City were used as initial samples, and the aroma was extracted by far-infrared technology at different temperatures and radiation distances, and the sensory quality and physicochemical components of the treated samples were evaluated. The results showed that the aroma and taste quality scores of sun-dried white tea increased by 1.0 point, the coarse taste disappeared, the aroma was sweeter and the taste was more mellow when the treatment 1(temperature 80 ℃+radiation distance 12 cm) was adopted. The total sensory quality score of stir-fried green tea was the highest under treatment 3 (temperature 120 ℃+radiation distance 15 cm), which increased by 3.2 points compared with the control. The aroma changed from coarse green to sweet, and the taste changed from coarse taste to mellow. Biochemical component analysis showed that the water extract, tea polyphenols, soluble protein and other contents of tea resources in summer and autumn were reduced, and the soluble sugar content of stir-fried green tea was increased after the constant temperature far-infrared aroma extraction technology, which improved the aroma and taste quality defects of low-value tea resources, and had a better flavor quality improvement effect.

Key words: tea in summer and autumn, sun-dried tea, stir-fried tea, sensory quality, biochemical composition

中图分类号: