【摘要】 目的:探讨变温干燥处理对红茶品质的影响。方法:在萎凋、揉捻、发酵等红茶加工工艺的基础上,对相对高温和相对低温干燥条件下的毛火初干、足火复干及其组合分别进行不同温度、不同时长的变温处理,从感官品质、滋味品质和香气品质3个方面测定红茶品质的变化。结果:与传统干燥工艺加工的红茶相比,采用110℃毛火初干10 min以及90℃复干10 min、再升温至110℃恒温复干3 min、然后降温至90℃烘至足干的足火变温干燥处理工艺技术加工出的红茶品质较好,呈甜香带花香且高长、滋味醇厚较爽的感官品质特征;同时其茶黄素和茶红素含量显著增加(P<0.05),茶褐素含量显著下降(P<0.05);醇类香气物质相对含量由52.60%上升至62.99%,酯类物质相对含量由14.27%上升至21.42%,其中,芳樟醇、α-松油醇、水杨酸甲酯等花果香香气成分的相对含量显著增加(P<0.05),并新增加了甲基庚烯酮、己烯醛、丁香酚等花果香香气成分。结论:在红茶足火复干过程中,适当的变温处理有利于提高红茶品质。更多还原

【Abstract】 Objective: In order to investigate the effects of variable temperature treatment on the quality of black tea in the drying process and provide the reference for the machining of the high quality of black tea, the fresh leaves with one bud and two leaves, which were withered. Methods: curled and fermented at the same level, belonging to the breed of “Bixiangzao” were picked as raw materials; the initial drying, the re-drying and the combinations in the process of drying were treated with different temperature and different periods of time. Results: Through the sensory evaluation of tea samples, the analysis of the content of the main biochemical components and aroma components, the results showed that compared with the traditional processing technology of black tea, the quality of black tea was the best by the drying process of the initial fire at 110 ℃ for 10 minutes, the re-drying fire at 90 ℃ for 10 minutes, then to the 110 ℃ for 3 minutes and then 90 ℃ backing to make enough dry. And the aroma of the black tea was sweet with flowers and long high, the soup color was yellow and bright, the taste was mellow and with bright red leaves. Content of the aflavins and the arubigins had increased significantly(P<0.05), the abrownins content was significantly reduced(P<0.05). The relative content of alcohol aroma substances increased from 52.60% to 62.99%, and the relative content of esters increased from 14.27% to 21.42%. Among them, the relative content of linalool, α-terpineol, methylsalicylate and other flower and fruit aroma components increased significantly(P<0.05); Furthermore, several aroma components including methyl heptenone, hexenal, 2,4-di-tert-butylphenol and eugenol were presented. Conclusion: During the black tea drying process, proper temperature change treatment was conducive to creating conditions for the drying processing of high-quality black tea.更多还原