食品与发酵工业 >

2024 , Vol. 50 >Issue 23: 185 - 193

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038209

研究报告

变频揉捻对永川秀芽品质的影响

  • 常睿 ,
  • 罗红玉 ,
  • 王奕 ,
  • 陈善敏 ,
  • 张莹 ,
  • 张丽 ,
  • 李欢欢 ,
  • 钟应富
展开
  • 1(重庆市农业科学院茶叶研究所,重庆,402160)
    2(大闽食品(漳州)有限公司,福建 漳州,363000)
    3(四川省园艺作物技术推广总站,四川 成都,610041)
第一作者:硕士,助理研究员(钟应富研究员为通信作者,E-mail:cqtea1999@163.com)

收稿日期: 2023-12-08

  修回日期: 2024-01-18

  网络出版日期: 2024-12-27

基金资助

重庆市农业科学院市级财政示范与应用项目(cqaas2023sjczsf005);重庆市永川区自然科学基金项目(2023yc-jckx20086);重庆市农业科学院市级财政重点基础研究项目(cqaas2023sjczzd002);重庆市自然科学基金面上项目(cstc2021jcyj-msxmX0997)

收起

Effect of variable frequency rolling on the quality of Yongchuan Xiuya tea

  • CHANG Rui ,
  • LUO Hongyu ,
  • WANG Yi ,
  • CHEN Shanmin ,
  • ZHANG Ying ,
  • ZHANG Li ,
  • LI Huanhuan ,
  • ZHONG Yingfu
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  • 1(Tea Research Institute of Chongqing Academy of Agricultural Science, Chongqing 402160, China)
    2(Damin Foodstuff (Zhangzhou) Co.Ltd., Zhangzhou 363000, China)
    3(Sichuan Horticultural Crop Technology Extension Station, Chengdu 610041, China)

Received date: 2023-12-08

  Revised date: 2024-01-18

  Online published: 2024-12-27

Fold

摘要

为探究适合永川秀芽加工的最优变频揉捻工艺,以‘福鼎大白茶’一芽一叶鲜叶为原料加工永川秀芽,研究了不同揉捻频率处理对其感官品质、色泽属性、生化成分、滋味属性和香气成分的影响。结果表明:与固定频率(B6)相比,变频揉捻处理茶样的感官品质均有所提升,综合得分以中揉中速-重揉慢速揉捻所制茶样(B5)最高(92.75分),B1~B5的干茶亮度增加,B4、B5的绿度显著高于其他绿茶,而黄度、色彩饱和度和色调彩度显著低于其他绿茶;变频揉捻可增加永川秀芽的水浸出物、茶多酚、游离氨基酸、叶绿素b含量;重揉快速(B4)会增加茶汤苦涩味,固定频率(B6)茶汤酸味、咸味高而鲜味低,最佳变频揉捻(B5)有利于茶汤鲜味增加、酸味降低;永川秀芽的香气组成主要以醇、醛、酯类为主,醇类物质种类最多,含量最高,变频揉捻后,酯类、酮类含量增加,烯类、其他类含量减少。采用正交偏最小二乘法判别分析不同揉捻频率所制永川秀芽的香气差异物质有11种,分别是二甲基戊酸甲酯、壬醛、3-己烯-1-醇、β-芳樟醇、1-戊醇、顺-茉莉酮、二甲硫、α-杜松烯等,变频揉捻技术对醇类香气成分影响较大。

关键词： 变频揉捻; 永川秀芽; 品质

本文引用格式

常睿 , 罗红玉 , 王奕 , 陈善敏 , 张莹 , 张丽 , 李欢欢 , 钟应富 . 变频揉捻对永川秀芽品质的影响[J]. 食品与发酵工业, 2024 , 50(23) : 185 -193 . DOI: 10.13995/j.cnki.11-1802/ts.038209

Abstract

In order to explore the optimal frequency conversion rolling process suitable for Yongchuan Xiuya tea manufacturing, Yongchuan Xiuya tea was processed with one bud and one leaf fresh leaf of ‘Fuding Dabaicha’ as raw material.The effects of different rolling frequency treatments on sensory quality, color attributes, biochemical components, taste attributes and aroma components were analyzed.The results showed that the sensory quality of tea samples treated with variable frequency rolling was improved comparing with fixed frequency rolling (B6), and kneading medium speed-heavy kneading slow speed rolling (B5) got the highest comprehensive sensory score (92.75 points).The brightness of the dry tea of B1 to B5 increased, additionally, the greenness of dry tea of B4 and B5 was significantly higher than the others, while the yellowness, color saturation and hue chroma of these two samples were significantly lower.Furthermore, variable frequency rolling could increase the content of water extract, tea polyphenol, free amino acids and chlorophyll b.B5 treatment was beneficial to increase the umami attribute and reduce the sour attribute, whereas heavy kneading speed rolling (B4) enhanced the bitterness and astringency, the sour and salty attributes kept at a high level while the umami attribute maintained a low level under B6 treatment.Alcohols, aldehydes and esters were the main aroma components in all samples, and alcohols were rich in types and content.After frequency conversion rolling, the content of esters and ketones increased, but those of olefins and others decreased.There were 11 kinds of aroma difference substances in all samples according to orthogonal partial least-squares discriminant analysis, which were methyl dimethyl valerate, nonanal, 3-hexen-1-ol, β-linalool, 1-pentanol, cis-jasmone, dimethyl sulfide, α-cadinene and so on, the frequency conversion rolling had a great influence on the component of alcohols.

Key words： variable frequency rolling; Yongchuan Xiuya tea; quality

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