【摘要】 为给茶树花资源的合理开发和科学利用提供参考,以开花期福鼎大白茶花为材料,研究自然摊晾阴干、恒温箱烘干、微波杀青+恒温箱烘干、蒸汽杀青+恒温箱烘干、圆斗茶叶烘干机烘干和微波杀青+圆斗茶叶烘干机烘干6种加工方法对其制品主要生化成分和感观品质的影响。结果表明,①不同加工工艺对茶树花主要生化成分和感观品质均有不同程度的影响,其中,大部分加工工艺对含水率、水浸出物、游离氨基酸总量、茶多酚和可溶性糖含量主要生化成分的影响达极显著;咖啡碱含量除自然摊晾阴干法对其影响达极显著外,其余加工方法的影响均不显著;自然摊晾阴干和恒温箱烘干对总灰分含量的影响与其余加工方法的差异达极显著。②微波杀青+恒温箱烘干和圆斗茶叶烘干机烘干制作的茶树干花感观品质最好,但圆斗茶叶烘干机烘干法不能保持茶树花的花形完整性,制作茶树花茶以微波杀青+恒温箱烘干法较好。更多还原

【Abstract】 Taking the flower of Fudingdabaicha in flower season as the material,the effects of six processing methods,including natural air-drying,thermostat drying,microwave fixation+ thermostat drying,steam fixation+ thermostat drying,funnelled drying machinery and microwave fixation+ funnelled drying machinery on components and sensory quality of tea tree flowers,were studied to provide a reference for rational development and scientific utilization of tea tree flower resources.Results:(i)Different processing technologies influenced the main biochemical components and sensory quality of tea tree flowers in varying degrees.Most of them influenced the moisture content,water extract,free amino acid,tea polyphenol and soluble sugar content very significantly.Caffeine content was very significantly affected by natural air-drying method,while other drying methods had no significant influence on it.Natural air-drying and thermostat drying influenced the total ash content very significantly.(ii) microwave fixation+thermostat drying and funnelled drying machinery offered the best sensory quality,but funnelled drying machinery could not keep flower shape unbroken,so microwave fixation+thermostat drying was the best choice for drying tea tree flowers.更多还原