小乔木型中叶类茶树品种的扁形绿茶加工工艺研究.pdfVIP

热带作物学报2013，34(1)：157—163 ChineseJournalofTropicalCro 小乔木型中叶类茶树品种的 扁形绿茶加工工艺研究 郭雅玲．赖凌凌 福建农林大学园艺学院茶学系．福建福州 350002 摘 要 为 了提高小乔木型中叶类茶树品种的扁形绿茶的品质水平 ，以摊放程度 、青锅方式、辉锅方式为因素， 进行三 因素二水平 L(23)TI交试验 ，选用两种高香 品种黄棱和梅 占，对生化成分、滋味化学鉴定、茶汤色度值 和感官品质等品质化学指标进行分析 比较 。结果表 明：(1)品种不 同对扁形绿茶品质化学特征有影响；(2)T2处理 (减重率 10％～15％一微波杀青后多功能机整形一多功能机辉锅)为最优工艺，可实现扁形绿茶全程机制 ，生产 效率高、容易稳定品质 ，在提高茶汤亮度和提升叶底 品质上有突出优势，并能够形成 品种独特 的品质特色 (黄棱 表现为汤色嫩绿明亮 ．带花香：梅 占表现为香气高长、滋味浓爽鲜嫩)。 关键词 小乔木 中叶类 品种 ；扁形绿茶 ；微波杀青 ；正交优选 中图分类号 $571．1 文献标识码 A ProcessOptimization ofFlat-shaped Green Teawith Tea CultivarsofSubarborandM iddleLeaves GUO Yaling．LAILingling DepartmentofTeaScience，CollegeofHorteiulture，凡f∞Agriculture andForestryUniversity,Fuzhou,t~jina 350002，China Abstract In orderto improve the quality offlat-shaped green tea，using two euhivars ofsubarborand middle leavescalledHuangDanandMeiZhna asthematerials,aorthogonaltestt42~)wereundertaken,inwhichthespread, thefixation and the dry with rubbing leaveswerefactorsand chemicalquality pammeters such asbiochemical compoundscontents，sensory qualities，chromaticvaluesand taste scoresoftea liquidwereanalyzed．Theresuhs showed that① differencesbetween cuhivarshighlyinfluencedvaluesofchemical qualityp砌meters，② of4 treatments，T2wastheoptimaltreatments，whose procedurewas “spreading leavestoweight-lossratio of 10％一 15％--+microwavefixingbe~reshaping bythemulti-function machine--~drying th rubbing leavesbythemulti- function machine”．T2made theproduction offlat—shaped green teamechna ized，had ahigh efficiency，stabilized tea quality，especially improved the brightness of tea liquor and hte quality of infused leaves and formed distinctivequalitiesofdifferentcuhivars：HuangDanwasr