烘焙提香时间对工夫红茶品质的影响.pdfVIP

中国茶叶加工 2012，(2)20～22，27 烘焙提香时问对工夫红茶品质的影响 孙庆娜 张丽霞 王小会 向勤锃 黄晓琴 (山东农业大学园艺科学与工程学院 泰安市茶叶工程技术研究中心，山东泰安 271018) 摘 要 为提高工夫红茶的甜香度，本文以山东夏季鲜叶加工的工夫红茶初制品为原料，在70qC的烘温 下进行不同时间的烘焙提香处理，并通过感官审评、生化成分和香气分析方法研究其对工夫红茶品质的影响， 结果表明：烘焙时间的长短不仅影响工夫红茶的香型和高低．而且也影响汤色和滋味，在本试验条件下，烘焙时 间以1．0~1．5h的感官品质较好：此外，烘焙时间对工夫红茶各生化成分的影响不同，但对品质有利的生化成分 以烘焙 1．Oh的茶样含量最高；随着烘焙时间的延长，工夫红茶香气的种类、含量以及组分比值发生显著变化， 从而可以解释不同烘焙时间．7-夫红茶香型存在差异的原因。 关键词 工夫红茶 烘焙 品质 香气 Effects of Baking Time for Improving Aroma on the Quality of Congou Black Tea SUN Qing-na，ZHANG Li-xia ，WANG Xiao-hui，XIANG Qin-zeng，HUANG Xiao—qin (College of Horticulture Science and Engineering of Shandong Agricultural University，Taian Research Centre of Tea Engineer and Technology，Tai 813 271018，China) Abstract：In order to improve the sweet flavor of congou black tea，the primary congou black tea， which was made from the summer flesh tea leaves picked in Shandong province．had been baked at 70℃ for different time．The effect of baking time on their quality was estimated by sensory evaluation，biochemical compositions determination and aroma analysis．The results showed that the baking time could affect the types and concentration of aroma as well as the liquor color，the taste of congou black tea．The sensory quality of congou black tea which was baked for 1．0 — 1．5 h at the temperature of 70℃．was better．There was different effect of baking time on different types of biochemical compounds．Baking lh resulted in the high content of biochemical compounds which were beneficial to the quality of congou black tea．As the baking time increased，the types，contents and ratio of aroma compounds of congou black tea changed，which could the reason why the different baking time made different aroma of congou black tea． Key words：Congou black