福建农业学报2017，Vol.32Issue(12)：1365-1369,5.DOI:10.19303/j.issn.1008-0384.2017.012.017
白茶压饼过程理化指标与感官品质的动态变化
Changes on Physical, Chemical and Sensory Properties of Compressed White Tea Cakes During Processing
摘要
Abstract
To decipher the quality in relation to processing of compressed white tea cakes,the physical and chemical changes of the tea leaves at key stages in varied processes were monitored.Four treatments,including steaming (ZQ),moisturizing (SM),pressing (YS) and prolonged drying after compressing (YB),in the making of the product were applied for evaluation.All treatments exerted significant effects on the compactness of the cakes with a 100％-150％ increase on the bulk density.Among the treatments,ZQ also significantly affected the leaf color,amino acid content and green note reduction;SM stimulated protein hydrolysis as well as amino acid and thearubigins accumulations;YS lowered the polyphenol content,and increased the concentration and freshness of the brewed tea;and,YB encouraged formation of the characteristic aroma and taste of the white tea cakes with increased water extracts and polyphenols as well as heightened conversion of green/earthy to fragrant/elegant note for the brewed tea.关键词
白茶/茶饼/蒸汽/压制/理化/感官品质Key words
white tea/tea cake/steaming/compressing/physical and chemical properties/sensory quality分类
农业科技引用本文复制引用
李鑫磊,林宏政,郝志龙,陈寿松,俞少娟,金心怡..白茶压饼过程理化指标与感官品质的动态变化[J].福建农业学报,2017,32(12):1365-1369,5.基金项目
国家科技支撑计划项目(2014BAD06B06) （2014BAD06B06）
国家重大农技推广服务试点项目(KNJ-151000) （KNJ-151000）
南平市科技计划项目(N2015N01) （N2015N01）
福建省现代农业产业体系建设项目(NYT2017001) （NYT2017001）
