热带作物学报2011，Vol.32Issue(11)：2152-2156,5.
大叶类卷曲形绿茶加工工艺的优化研究
Process Optimization of Rolled and Curled Green Tea Made of Big Leaves Species
摘要
Abstract
The effects of microwave applied to the fixation and the first-step drying on the quality of rolled and curled green tea made of big leaves species, Fuding Dahaocha (Camellia Sinensis) were studied based on the orthogonal test L4(23). The factors were spread, fixation and first-step roast The items such as biochemical components content, sensory qualities, chromatic values and taste scores of tea liquid were analyzed. The results showed that the microwave technique was good for improving the quality of "clear liquid and green leaves" and umami and briskness in taste, and could significantly improve brightness, greenness, umami and the whole quality of the tea. According to the sensory appraisal and the drinking custom, an optimized processing procedure was proposed. The process was "spreading leaves to weight-loss ratio 20%~25%→microwave fixing leaves→rolling leaves→first-step drying leaves in the pan→shaping leaves and making pekoe appear→baking leaves" (namely Q4). Processed by the best procedure combination, the rolled and curled teas were green and bloom and had green and vivid stalks in appearance, clean and pure in aroma, umami and brisk in taste, brilliant green in liquid and green and bright in brewed leaves. All the sensory qualities above were very different from the tea processed by the traditional process.关键词
大叶品种/卷曲形绿茶/微波杀青/二青/正交优选Key words
Big leaves species/ Rolled and curled green tea/ Microwave fixation/ First-step drying/ Orthogonal test分类
农业科技引用本文复制引用
郭雅玲,赖凌凌..大叶类卷曲形绿茶加工工艺的优化研究[J].热带作物学报,2011,32(11):2152-2156,5.基金项目
福建省教育厅资助项目(No.JA99164)微波加热技术应用,名特优乌龙茶、绿茶初加工技术研究与示范资助. （No.JA99164）
