不同杀青与揉捻工艺对名优绿茶品质的影响.pdfVIP

难爹学报 2014，4(4)：86-90 Jo啪al www．caaj．org ofA鲥culture 不同杀青与揉捻工艺对名优绿茶品质的影响 徐奕鼎，丁勇，黄建琴，王烨军，雷攀登，方昊云，苏有健，夏先江 (安徽省农业科学院茶叶研究所，安徽黄山245000) 摘要：为探索不同杀青与揉捻工艺对名优绿茶品质的影响，试验设置快速杀青(5．5min)、慢速杀青 (9．5min)和轻揉捻、不揉捻组合处理。对茶样的感官审评和生化成分测定分析表明：慢速杀青过程中茶 叶自身酶类的酶促作用较充分，杀青叶的水浸出物、氨基酸、可溶糖含量分别为46．49％、3．92％、3．08％， 捻茶样的酚氨比值平均下降4．61％，生化成分比例协调，感官品质优者总分达90．75分，因此，名优绿茶 初制宜选用慢速杀青和轻揉捻工艺组合。 关键词：名优绿茶；初制；杀青；揉捻；品质 中图分类号：TS272．4 文献标志码：A 论文编号：2013—0764 Effectsof and Different onthe ofFamousGreenTea De—enzymeTwistingTechnologyQuality Xu Yiding，DingYong，HuangJianqin，WangYejun，LeiPandeng， FangWuyun，SuYoujian，XiaXianjiang 245000，Anhui，China) (丁如鼢e口rc，l，珊￡如妣，A砒谢AcⅡ如，町矿Agr如“Z￡umZ如wes，Hu蚰gshan Abstract：Inordertoknowtheefkctsofdifkrent and onthe offamous de—enzymetwistingtechnologyquality were for greentea，thede—enzymeprocess twodifkrentvelocitiesasfast a眦nged de—enzyme(5．5min)and slow withdifkrent as andno de—enzyme(9．5min)，combining twistingprocessslighttwisting twisting． tothetea testandthemainbiochemical resultsshowedthatthe According sensory compositionsanalyses，the ofteafreshleaVes actionwassufficientinslow mainbiochemical enzymes enzymatic de—enzymeprocess，the contentofwater amino were extract，freeacid，soluble compositions sugar was than tea contentwer