江西农业学报2025，Vol.37Issue(11)：46-54,9.DOI:10.19386/j.cnki.jxnyxb.2025.11.007
基于水分动态调控的阶段性变温变速滚炒—辉干工艺对炒青绿茶风味品质的影响
Optimization of Dynamic Moisture-regulated Stage-specific Variable Temperature/Speed Roll-roasting and Final Roasting Processes,and Their Impact on Quality and Flavor Characteristics of Roasted Green Tea
摘要
Abstract
Based on the dynamic change of moisture during the processing of roasted green tea,taking the sensory quality,aroma components and flavor of the finished product as the evaluation indexes,for the treatment of temperature and speed in the process of roll-roasting and final roasting,the effects of suitable combination processes of constant temperature and constant speed speed roll-roasting+constant temperature final roasting,variable temperature and variable speed roll-roasting+constant temperature final roasting,and variable temperature and variable speed roll-roasting+variable temperature final roasting on the quality and flavor of roasted green tea were studied.The results showed the color and aroma quality of roasted green tea were greatly affected by variable temperature and variable speed roll-roasting and variable temperature final roasting flavoring processes.There is a difference in relative content of special aroma components including hotrienol,phenylethyl alcohol,trans-3-hexen-1-ol,β-ocimene,methyl 2-methylvalerate,caproic acid cis-3-hexen-1-yl ester,cis-jasmone,2-pentylfuran and 1-ethyl-2-formylpyrrole,which is the main reason for the difference of flavor characteristics.The process of variable temperature and variable speed roll-roasting+variable temperature final roasting process is better than other processes in improving the color and aroma quality.The water content in the first stage of roll-roasting is 25%,the control time of different processes was constant temperature and constant speed for 25 min,variable temperature and constant speed for 13 min,variable temperature and variable speed for 10 min,and the water content in the second stage of roll-roasting is 10%.The control time of different processes is constant temperature and constant speed for 25 min,variable temperature and constant speed for 27 min and variable temperature and variable speed for 30 min.关键词
炒青绿茶/滚炒/辉干/风味/特征/调控Key words
Roasted green tea/Roll-roasting/Final roasting/Flavor/Characteristics/Regulation分类
轻工纺织引用本文复制引用
钟兴刚,黄怀生,黎娜,唐睿,陈大海,李晋中,舒珲,粟本文..基于水分动态调控的阶段性变温变速滚炒—辉干工艺对炒青绿茶风味品质的影响[J].江西农业学报,2025,37(11):46-54,9.基金项目
湖南省普惠性政策与创新环境建设计划—科技专家服务团(2023NK4094) （2023NK4094）
湖南省创新人才计划(2024RC8094). （2024RC8094）
