【摘要】 为提高烘干绿茶的品质、优化生产过程,本文研究了热泵干燥、热风干燥、热泵-热风联合干燥3种干燥方法对绿茶品质的影响,重点比较、讨论了3种干燥方法对绿茶有效(营养成分)茶多酚、维生素C、叶绿素含量以及成品绿茶外形、汤色、香气等方面的影响。研究结果表明,干燥过程显著影响绿茶叶绿素、茶多酚以及维生素C含量的变化(p≤0.05)。低温55℃热风干燥可以最大程度的保留茶多酚总量;热泵干燥、低温55℃热风干燥以及联合干燥可以高保留维生素C含量,三者无显著性差异(p>0.05);热泵-热风联合干燥与75℃热风干燥绿茶的叶绿素含量最高,二者无显著性差异(p>0.05)。从成品绿茶感官品质来看,40℃热泵干燥绿茶外形灰绿,香气低且带青气;高温95℃热风干燥绿茶外形紧结、颜色呈墨绿色,香气持久,符合传统绿茶品质特征;联合干燥绿茶的外形、色泽、汤色比传统热风干燥工艺有明显改善,香气、滋味比单一热泵干燥明显提高。更多还原

【Abstract】 Green tea leaves were dried by heat pump drying, hot air drying and heat pump and hot-air combined drying. The effect of three different drying methods on qualities such as retention of phenolic, vitamin C, chlorophyll and organoleptic qualities were investigated. The results showed that phenolic, vitamin C content and chlorophyll changed significantly during different drying processes(p ≤ 0.05). The highest phenolic content was obtained in hot air drying at 55℃. The highest vitamin C content was obtained in heat pump drying at 40℃, hot air drying at 55℃ and combined drying with no significant difference(p > 0.05). Retention of chlorophyll was highest by both hot air drying at 75℃ and combined drying with no significant difference(p > 0.05). Compared with heat pump drying and traditional hot air drying, green tea leaves with high organoleptic quality were achieved. The results can provide a positive reference for choosing drying method of green tea leaves.更多还原