中国茶叶加工Issue(3)：42-50,9.DOI:10.15905/j.zgcyjg.2095-0306.2025.03.06
不同工艺冷泡绿茶浸出规律研究
Study on the Extraction Pattern of Cold-brewing Green Tea Processed by Different Techniques
摘要
Abstract
Targeting the issues of slow infusion and unclear optimal extraction conditions in traditionally processed green tea(T1)during cold brewing,this study optimized processing methods by introducing freezing-crushing(T2),composite enzymatic treatment(T3),and their combination(T4),followed by comparative brewing experiments.Under hot-brewing conditions,T2 showed a rich,mellow,sweet,and fresh taste with a lasting aroma,while its tea polyphenol content decreased significantly and total amino acids markedly increased.T3 had prominent sweet and floral aromas,a fresh taste,and significant increases in both tea polyphenols and free amino acids.In T4,the content of certain non-esterified catechins rose.For cold brewing(1∶200 tea-water ratio,15 minutes),T3 had the highest tea polyphenol extraction rate,while T4 showed the highest free amino acid extraction rate.Composite enzymatic treatment significantly enhanced fruity and fresh aromas,while freezing-crushing boosted fruity,fresh,and sweet aromas.T4 was superior in taste,with significant improvements in freshness,intensity,richness,and salivation sensation compared with T1.Both treatments had minimal impact on caffeine.Under cold-brewing,T2 showed a significant decline in extraction rate.The study shows that freezing-crushing and composite enzymatic treatment can effectively improves cold-brewed green tea quality,especially with T4 showing the best overall performance.These findings offer technical support for industrial production,provide consumers with an excellent cold-brewing method,and promote diversification in the cold-brewed tea market.关键词
冷泡绿茶/加工工艺/冷泡浸出规律Key words
Cold-brewed green tea/Processing technology/Cold-brewing extraction patterns分类
轻工纺织引用本文复制引用
赵留辉,刘奇,苏小琴,王霈菲,冯巩,刘静华,王学刚,李华瑞,吕杨俊..不同工艺冷泡绿茶浸出规律研究[J].中国茶叶加工,2025,(3):42-50,9.基金项目
浙江省农业重大技术协同推广计划项目(2024ZDXT05-04) （2024ZDXT05-04）
浙江省农业重大技术协同推广计划项目(2024ZDXT05-05) （2024ZDXT05-05）
昭平县茶产品工艺改良及研发项目 （）
