食品工业科技2017，Vol.38Issue(15)：11-14,19,5.DOI:10.13386/j.issn1002-0306.2017.15.003
不同烘焙温度对丹桂乌龙茶品质的影响
Effect of different baking temperature on Dangui Oolong tea quality
摘要
Abstract
Dangui Oolong teas were treated with different baking temperature (60,80,100 ℃)to investigate the optimum baking temperature for processing of Dangui Oolong tea of southern Fujian.Sensory quality,main biochemical components and aroma components of Dangui Oolong tea after baking were researched.Results showed that Dangui Oolong tea got high sensory score when treated with 80 ℃.Catechin quality index and contents of water extract,free amino acid and CG in 80 ℃ group were higher than others,and contents of EGC and EC were lower.Tea aroma was pure with fragrance.Alcohols and aldehydes were main aroma components.Relative contents of trans-nerolidol and benzeneacetallehyde were relatively higher.Relative contents of alpha-farnesene,benzyl nitrile,dihydrolinalool and phenylethyl alcohol were relatively lower.Results indicated that contents of water extract,polysaccharide,caffeine and total catechins increased after baking.These could be the reference for further researches on baking technology of Dangui Oolong tea.关键词
丹桂乌龙茶/烘焙/温度/品质Key words
Dangui Oolong tea/baking/temperature/quality分类
轻工纺织引用本文复制引用
孙君,朱留刚,林志坤,张文锦..不同烘焙温度对丹桂乌龙茶品质的影响[J].食品工业科技,2017,38(15):11-14,19,5.基金项目
农业部福建茶树及乌龙茶加工科学观测实验站专项(2011-2015) （2011-2015）
福建省公益类科研院所基本科研专项(2016R1011-2、2014R1012-4) （2016R1011-2、2014R1012-4）
福建省创新资金项目(2016C0060) （2016C0060）
福建省农业科学院科技创新团队PI项目(2016PI-33) （2016PI-33）
