【摘要】 试验以福建水仙毛净茶为材料,设温度(110、120、130、140、150℃)、时间(1、3、5、7、9、11、13 h)2因素进行烘焙处理。结果表明:不同处理游离氨基酸总量在1.52%～2.33%,茶汤pH值在5.19～5.39,均低于对照;相同时间,温度越高,游离氨基酸总量和pH值越低;还原糖在17.1%～21.7%,变化规律不明显。对茶汤pH值进一步方差分析表明,不同处理茶汤pH值均极显著低于对照;相同温度不同时间,低温(110℃、120℃)pH值差异达极显著,中温(130℃)、高温(140℃、150℃)差异不显著;相同时间不同温度间差异极显著。烘焙影响茶汤风味,烘焙后茶汤pH值在5.23～5.28间,火功为中火时,茶汤呈酸味,其呈酸物质有待进一步分析。更多还原

【Abstract】 By using Narcissus Oolong tea from Fujian as the material in the experiment, the temperature(110, 120, 130, 140, 150 ℃) and time(1, 3, 5, 7, 9, 11, 13 h) were set as the two factors for baking treatment. The result showed that the total content of free amino acid under different treatments ranged from 1.52% to 2.33%, and the pH value of tea soup ranged from 5.19 to 5.39, which were both lower than the control group. When the time was the same, the higher the temperature was, the lower the total content of free amino acid and pH value were. And the reducing sugar ranged from 17.1% to 21.7%, with no obvious change. The further variance analysis of the pH value of tea soup showed that the pH value of tea soup under different treatments was significantly lower than that of the control group. At the same temperature and at different time, the pH value at low temperature(110℃, 120℃) was significantly different, while the pH value at medium temperature(130℃) and high temperature(140℃, 150℃) was not significantly different. Meanwhile, the difference at different temperatures and at the same time was very significant. So, the baking affected the flavor of tea soup. After baking, the pH value of tea soup ranged from 5.23 to 5.28. When the duration and degree of heating was medium heat, the tea soup tasted sour, and its sour substance need to be further analyzed.更多还原