萎凋过程鲜叶理化特性变化与其调控技术研究进展_滑金杰.pdfVIP

茶叶科学 20 13，33 （5 ）：465~472 Journal of Tea Science 投稿平台： 萎凋过程鲜叶理化特性变化及其调控技术研究进展 1,2 1 1* 1 1 滑金杰 ，袁海波 ，江用文 ，刘平 ，王伟伟 1. 中国农业科学院茶叶研究所 浙江省茶叶加工工程重点实验室，浙江 杭州 310008 ；2. 中国农业科学院研究生院，北京 100081 摘要：萎凋是红茶、乌龙茶等发酵茶加工的重要工序之一，对茶叶感官品质影响明显。萎凋过程中，随着水分的不断 散失，鲜叶的呼吸作用持续进行，内质成分发生剧烈变化，促使萎凋叶物理特性发生改变，为后续工序和品质形成提 供特定的物质和叶形基础。文章对萎凋过程中鲜叶的物理特性和生化成分变化规律，以及目前萎凋工艺关键参数的调 控技术等进行了系统综述。可精准调控环境温度、湿度、光照、通气状况等参数的设施萎凋技术是今后萎凋技术发展 的重要方向。 关键词：萎凋；物理特性；生化成分；参数调控 中图分类号：TS272.2 ；TS272.4 文献标识码：A 文章编号：1000-369X （2013 ）05-465-08 A Review on the Regulation Technique of Withering Process and the Change in Physical and Chemical Properties of Leaves 1,2 1 1* 1 1 HUA Jin-jie , YUAN Hai-bo , JIANG Yong-wen , LIU Ping , WANG Wei-wei 1. Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Processing Engineer of Zhejiang Province, Hangzhou 310008, China; 2. Graduate School of Chinese Academy of Agriculture Sciences, Beijing 100081, China Abstract: The withering is an important process of fermented tea, such as black tea and oolong tea, significantly affected the sensory quality of tea. With water constantly lost in the withering process, the respiration of fresh leaf is carrying on continuously, the endoplasmic components are also dramatically changed and the physical characteristics of withering leaves are also prompted to change. All of these provided specific substances and leaves basis for the follow-up processes and the quality of finished tea. This paper illustrates the dynamic variation of the physical properties and biochemical compone