食品与发酵工业 >

2022 , Vol. 48 >Issue 4: 137 - 144

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027873

研究报告

不同萎凋和发酵处理对“汝城白毛茶”加工红茶品质的影响

  • 钟兴刚 ,
  • 黄怀生 ,
  • 黎娜 ,
  • 粟本文
展开
  • (湖南省农业科学院,茶叶研究所,湖南 长沙,410125)
副研究员(钟兴刚副研究员和粟本文研究员为共同通信作者,E-mail:tps987@126.com;suyi1121@126.com)

收稿日期: 2021-05-04

  修回日期: 2021-05-20

  网络出版日期: 2022-03-16

基金资助

湖南省科技重点研发项目(2017NK2191;2019CY01);湖南省农业科技创新重点项目(2017JC18)

收起

Effect of withering and fermentation technology on the quality of “Rucheng Baimaocha” processed black tea

  • ZHONG Xinggang ,
  • HUANG Huaisheng ,
  • LI Na ,
  • SU Benwen
Expand
  • (Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China)

Received date: 2021-05-04

  Revised date: 2021-05-20

  Online published: 2022-03-16

Fold

摘要

近年来国内红茶,尤其是一些特色优质红茶备受青睐,汝城白毛茶作为湖南特色茶树资源,所加工的红茶特色鲜明。为充分发挥汝城白毛茶特色资源的特色,探明其红茶适宜性、个性化加工技术,该研究以春季一芽一叶为原料,从萎凋(A因子4水平)和发酵(B因子7水平),进行2因素不同水平的L28(41×71)共28个处理,对在制品叶象指标、成品感官审评、各单项评分、品质成分等进行分析,重点探讨萎凋、发酵对汝城白毛茶红茶品质特征的影响及工艺优化。结果表明汝城白毛茶加工红茶采用中、偏重萎凋,萎凋至含水量56%～60%为佳,发酵时间以6～8 h为宜。通过该参数萎凋和发酵加工而成的红茶呈现出金毫满披,花蜜香浓郁,红浓明亮,滋味浓、强(醇)、厚、鲜、爽、甘等优质红茶特点,具湖南红茶“花蜜香、甘鲜味”核心品质特征。

关键词： 萎凋; 发酵; 汝城白毛茶; 红茶

本文引用格式

钟兴刚 , 黄怀生 , 黎娜 , 粟本文 . 不同萎凋和发酵处理对“汝城白毛茶”加工红茶品质的影响[J]. 食品与发酵工业, 2022 , 48(4) : 137 -144 . DOI: 10.13995/j.cnki.11-1802/ts.027873

Abstract

In recent years, Chinese black tea, especially characteristic high-quality black tea, has been favored. Rucheng Baimaocha black tea, a typical tea resource in Hunan, has distinct characteristics. To determine suitable, characteristic, and specific processing technology for Rucheng Baimaocha, this research, on the basis of previous experiments, focused on the influence of the withering and fermentation process on the quality characteristics of Rucheng Baimaocha. By modifying the withering (A factor 4 level) and fermentation (B factor 7 level) parameters, a total of 28 experimental treatments of L28 (41×71) were carried out. The results showed that the key processing technology for Rucheng Baimaocha black tea involved the adoption of moderate and heavy withering, i.e., withering to 56%–60% water content and fermentation. The quality characteristics were as follows: leaves with abundant golden hair, rich fragrance of floral nectar, thick, and bright red in color, along with the taste of high-grade black tea that is strong (alcohol), refreshing, and sweet, which are the core quality characteristics of Hunan black tea.

Key words： withering; fermentation; Rucheng Baimaocha; black tea

参考文献

[1] 钟兴刚, 黄怀生, 黎娜, 等.汝城白毛茶白茶加工工艺研究[J].江西农业学报, 2020, 32(6):76-80.
ZHONG X G, HUANG H S, LI N, et al.Study on processing technology of Rucheng baimaocha white tea[J].Acta Agriculturae Jiangxi, 2020, 32(6):76-80.
[2] 黄怀生, 粟本文, 钟兴刚, 等.湖南3种特色资源(品种)工夫红茶品质比较分析[J].茶叶通讯, 2016, 43(4):9-15.
HUANG H S, SU B W, ZHONG X G, et al.A comparative analysis of the quality of time black tea with several special resources (varieties) in Hunan[J].Journal of Tea Communication, 2016, 43(4):9-15.
[3] 粟本文, 黄怀生, 钟兴刚, 等.汝城白毛茶白茶品质特征分析[J].茶叶通讯, 2018, 45(3):21-26.
SU B W, HUANG H S, ZHONG X G, et al.Analysis on the quality characteristics of Rucheng Baimaocha white tea[J].Journal of Tea Communication, 2018, 45(3):21-26.
[4] 黎星辉, 熊格生, 陈兴琰, 等.湖南茶叶植物资源的评价[J].广西植物, 1998, 18(2):109-114.
LI X H, XIONG G S, CHEN X Y, et al.Evaluation of tea resources in Hunan province[J].Guihaia, 1998, 18(2):109-114.
[5] 黎娜, 钟兴刚, 黄怀生, 等.特色茶树资源汝城白毛茶研究进展[J].茶叶通讯,2019, 46(2):129-134.
LI N, ZHONG X G, HUANG H S, et al.Research progress on characteristic tea tree resources of Rucheng Baimaocha[J].Journal of Tea Communication, 2019, 46(2):129-134.
[6] 刘贵芳. 汝城大叶白毛茶野生资源的调查[J].中国茶叶, 1983,5(2):14-15.
LIU G F.Investigation on wild resources of Ilex macrophylla in Rucheng[J].China Tea, 1983,5(2):14-15.
[7] 王汉超, 刘彤, 陈涛林, 等.汝城白毛茶春季芽叶主要生化成分分析[J].茶叶通讯, 2015, 42(1):31-33.
WANG H C, LIU T, CHEN T L, et al.Analysis of biochemical components in spring leaves of Camellia Sinesis var. Assamica cv.Rucheng Baimao[J].Journal of Tea Communication, 2015, 42(1):31-33.
[8] 王庆, 罗军武, 张征, 等.青山野生茶树资源生物碱及儿茶素组分研究[J].湖南农业科学, 2013(5):14-16;20.
WANG Q, LUO J W, ZHANG Z, et al.The components of alkaloid and catechin in wild tea tree resources from Qing mountain[J].Hunan Agricultural Sciences, 2013(5):14-16;20.
[9] 黄意欢. 茶学实验技术[M].北京:中国农业出版社, 1997.
HUANG Y H.Experimental Technology of Tea Science[M].Beijing:China Agriculture Press, 1997.
[10] 施兆鹏. 茶叶审评与检验[M].4版.北京:中国农业出版社, 2010.
SHI Z P.Tea Evaluation and Inspection[M].4th Ed.Beijing:China Agriculture Press, 2010.
[11] 宛晓春. 茶叶生物化学[M].北京:中国农业出版社, 2010.
WAN X C.Tea Biochemistry[M].Beijing:China Agriculture Press, 2010.
[12] 李永菊. 不同品种和工艺对红茶品质的影响研究[J].茶叶, 2009, 35(4):207-210.
LI Y J.The effect of tea variety and processing on the quality of black tea[J].Journal of Tea, 2009, 35(4):207-210.
[13] 汪开华, 陈贞纯, 屠幼英.发酵程度对红茶品质的影响[J].茶叶, 2012, 38(3):168-171.
WANG K H, CHEN Z C, TU Y Y.Effects of fermentation degree on the quality of black tea[J].Journal of Tea, 2012, 38(3):168-171.
[14] 王丽丽, 宋振硕, 陈键, 等.茶鲜叶萎凋过程中儿茶素和生物碱的动态变化规律[J].福建农业学报, 2015, 30(9):856-862.
WANG L L, SONG Z S, CHEN J, et al.Changes on catechin and alkaloid contents in fresh tea leaves during withering[J].Fujian Journal of Agricultural Sciences, 2015, 30(9):856-862.
[15] 湖南省茶叶学会. T/HNTI 05—2018湖南红茶-工夫红茶加工技术规程[S].长沙:湖南省茶叶学会, 2018.
Hunan Tea Science Society.T/HNTI 05—2018 Hunan black tea-technical specifications for processing of congou black tea[S].Changsha:Hunan Tea Science Society, 2018.
[16] 陈文凤, 练开明, 刘江洪, 等.基于多酚类物质的红茶滋味特征分类与判别[J].天然产物研究与开发, 2019, 31(6):986-994.
CHEN W F, LIAN K M, LIU J H, et al.Classification and discrimination for black tea′s taste characteristics based on polyphenol[J].Natural Product Research and Development, 2019, 31(6):986-994.
[17] 王近近, 袁海波, 滑金杰, 等.足火工艺参数对工夫红茶热风干燥特性和品质的影响[J].农业工程学报, 2020, 36(10):287-296.
WANG J J, YUAN H B, HUA J J, et al.Effects of second-drying process parameters on the hot-air drying characteristics and quality of congou black tea[J].Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2020, 36(10):287-296.
[18] 金恩惠, 王耀民, 毛笑, 等.基于主成分回归分析法的红茶审评评价模型构建[J].中国食品学报, 2016, 16(12):235-239.
JIN E H, WANG Y M, MAO X, et al.Construction of the evaluation model of black tea taste sensory based on principal component regression analysis[J].Journal of Chinese Institute of Food Science and Technology, 2016, 16(12):235-239.
[19] 李山, 吴周和, 吴正奇, 等.茶红素的理化特性及生物学活性研究进展[J].食品与发酵工业, 2016, 42(8):273-278.
LI S, WU Z H, WU Z Q, et al.The physicochemical properties and bioactivity of thearubigins[J].Food and Fermentation Industries, 2016, 42(8):273-278.
[20] 贾玲燕, 徐元骏, 刘晓慧, 等.后湿热工艺对红茶品质的影响[J].中国食品学报, 2016, 16(7):176-183.
JIA L Y, XU Y J, LIU X H, et al.Effects of later heat-moisture processing on quality of black tea[J].Journal of Chinese Institute of Food Science and Technology, 2016, 16(7):176-183.
[21] 杨亚军. 品种间茶多酚含量差异及其与茶叶品质关系的探讨[J].中国茶叶, 1989,11(5):8-10.
YANG Y J.Study on the difference of tea polyphenol content among varieties and the relationship between tea quality[J].China Tea, 1989,11(5):8-10.
[22] 黎星辉, 施兆鹏, 刘春林, 等.云南大叶茶与汝城白毛茶杂交后代的RAPD亲子鉴定[J].茶叶科学, 2001, 21(2):99-102.
LI X H, SHI Z P, LIU C L, et al.Parentage identification of filial generation tea plants from “Yunnan Daye” and “Rucheng Baimao” with RAPD method[J].Journal of Tea Science, 2001, 21(2):99-102.
[23] 银霞, 张曙光, 黄静, 等.湖南红茶特征滋味化学成分研究[J].茶叶科学, 2019, 39(2):150-158.
YIN X, ZHANG S G, HUANG J, et al.Study on the chemical constituents of Hunan black tea[J].Journal of Tea Science, 2019, 39(2):150-158.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司