【作者】 王登良； 徐文贤； 李超； 黄亚亚；

【Author】 WANG Dengliang,XU Wenxian,LI Chao,HUANG Yaya (South China agricultural university,Guangzhou 510642,China)

【机构】 华南农业大学茶叶研究所；

【摘要】 采用微波干燥方式来加工白叶单丛茶作为乌龙茶饮料的原料用茶,并以传统的干燥方式作为对照,对其原料加工而成的饮料,进行生化分析(茶多酚、氨基酸、可溶性蛋白、可溶性糖、咖啡碱等)及贮藏期的观察研究,分析不同茶样的挥发性香气成分变化;对贮藏期茶汤的色泽变化进行研究。探索微波干燥方式原料用茶对乌龙茶饮料品质的影响,以期在加工乌龙茶中采用新型的干燥技术,改善饮料专用原料茶的品质。实验结果表明:微波干燥原料用茶制作的茶饮料在贮藏过程中,多酚类含量变化与传统相比无显著差异;可溶性蛋白、氨基酸、可溶性糖、咖啡碱的减少量都小于传统干燥;香气成分含量略有变化;随着时间的加长,微波干燥的茶样浸提率逐渐升高,高于传统干燥。同时在贮藏过程中,微波干燥处理原料用茶制作的茶饮料产生沉淀的时间比较缓和,褐变的时间也比较晚。更多还原

【Abstract】 This research was using microwave drying process with dan cong tea,used this raw materials as oolong tea drink,and compared with the traditional way of drying,then taken for biochemical analysis(ployphenols,free amino acids,soluble protein,soluble sugar,caffeine)and storage period observation research by this raw material.Analysis different tea aroma volatile components,exploration of oolong tea beverage microwave drying ways of quality.In storage observation and researched the color of tea,because in storage of beverage,color change is big,and it can display the beverage quality.From the research,new drying technology in processing oolong tea and raw tea which is specially used in processing tea beverage can be explored,in order to improve the quality of special materials which is used for tea beverage.Experimental results show that the raw material of microwave drying ,the tea drink in storage,polyphenols compare with traditional content changes without significant difference,soluble protein and amino acid,soluble sugar,reduction of caffeine than conventional drying;and aroma composition have slight change;As the lengthen of time,leaching rate of tea samples with microwave drying is gradually rise,and it’s above the traditional drying.While in storage,microwave drying processing time of tea beverage precipitate mild and browning of time is later than traditional drying process.更多还原