‘巴山早’紫色芽叶红茶加工工艺研究及品质评价

罗金龙; 陈盛相; 沈强; 杨肖委; 刘晓霞; 郑文佳

doi:10.13386/j.issn1002-0306.2021080045

‘巴山早’紫色芽叶红茶加工工艺研究及品质评价

Processing Technology and Quality Evaluation of 'Bashanzao' Purple Bud Leaf Black Tea

摘要

摘要: 为了探究‘巴山早’紫色芽叶的红茶加工工艺及其制茶品质特点。本研究选用‘巴山早’紫色芽叶为原料，在万源红茶加工工艺基础上进行工艺优化，对红茶关键加工技术（萎凋、发酵和干燥）进行单因素实验和正交试验，以感官评分、茶黄素和茶红素之和与茶褐素的比值TFRB为评价指标，确定紫色芽叶红茶的最优工艺参数，探究关键加工技术不同参数对红茶品质的影响；以‘福鼎大白’绿色芽叶为对照，采一芽一叶新梢，按照优化后的加工工艺加工成红茶，所制茶样与‘巴山早’紫色芽叶红茶通过感官审评、内含品质成分测定分析和香气组分检测分析。结果表明，‘巴山早’紫色芽叶红茶的最优加工工艺为萎凋时间21 h，发酵时间4.5 h，干燥温度90±2 ℃，此时感官评分最高为 92.83±0.19，‘巴山早’紫色芽叶红茶的感官品质优于对照，其茶多酚、氨基酸、可溶性糖、水浸出物、咖啡碱、茶黄素和茶红素含量分别为12.58%、3.62%、2.89%、37.89%、4.61%、0.38%和3.57%，均高于对照，TFRB为1.07是其滋味鲜醇，汤色红亮的物质基础；氨基酸组分总量、呈鲜爽味氨基酸组分和呈甜味氨基酸组分含量分别为32.35、22.68和3.45 mg/g，分别比对照高10.03%、7.28%和26.84%；检测出香气成分43种，总量为57.72 μg/g，比对照高11.67%。本研究确定的‘巴山早’紫色芽叶红茶加工工艺制茶品质优异。

Abstract: In order to explore the processing process of black tea and its preparation of tea from 'Bashanzao' purple bud leaves. In this study, the purple bud leaves of 'Bashanzao' were selected as raw materials, and the process optimization was carried out based on the processing technology of Wanyuan black tea. The key processing technologies of black tea (withering, fermentation and drying) were carried out by single factor experiment and orthogonal experiment. The optimal process parameters of purple bud leaf black tea were determined by sensory score and ratio of the sum of theaflavins and thearubigins to theafuscin TFRB, to explore the effects of different parameters of key processing technology on the quality of black tea. Taking the green buds and leaves of 'Fuding Dabai' as the control, the new shoots of one bud and one leaf were collected and processed into black tea according to the optimized processing technology. The prepared tea sample and 'Bashanzao' purple bud and leaf black tea passed sensory evaluation, determination and analysis of internal quality components and aroma components. The results showed that the optimal processing technology of 'Bashanzao' purple bud leaf black tea was withering time 21 h, fermentation time 4.5 h, drying temperature 90 ± 2 ℃, and the highest sensory score was 92.83 ± 0.19. The sensory quality of 'Bashanzao' purple bud leaf black tea was better than the control. The contents of tea polyphenols, amino acids, soluble sugar, water extract, caffeine, theaflavin and thearubin were 12.58%, 3.62%, 2.89%, 37.89%, 4.61%, 0.38% and 3.57% respectively, which were higher than the control. TFRB was 1.07, which was its fresh taste, the material basis of red and bright soup. The contents of total amino acid components, fresh amino acid components and sweet amino acid components were 32.35, 22.68 and 3.45 mg/g respectively, which were 10.03%, 7.28% and 26.84% higher than the control respectively. 43 aroma components were detected, and the total amount was 57.72 μg/g, 11.67% higher than the control group. The processing technology of 'Bashanzao' purple bud leaf black tea determined in this study has excellent tea quality.