摘要
经超高压处理后的茶鲜叶加工成红碎茶,对成品茶进行感官评定,香气组分分析,茶黄素(theaflavins)含量、茶红素(thearubigins)含量、游离氨基酸含量和水浸出物含量测定。结果表明:采用鲜叶→超高压处理(550MPa,10min)→室温密闭放置4h→切碎→发酵30min→烘干工艺制得的红碎茶,汤色红艳明亮,滋味浓强带鲜,带有花香,感官品质最优。和对照相比,按照最优工艺制得的红碎茶茶黄素含量提高20.43%,茶红素含量下降10.09%,游离氨基酸总量提高24.03%,水浸出物含量提高8.70%,呈甜味氨基酸(赖氨酸、丙氨酸、丝氨酸、脯氨酸)有所增加,芳香型醇类、酯类、醛类物质的含量增加,而部分烷类物质含量下降。
CTC black tea was procuded by following process： fresh tea leaves → urtra-high pressure processing （UHPP） （550 MPa for 10 min）→ withering sealedly at room temperature for 4 h → cutting → fermenting for 30 min → drying. It was found that the urtra-high pressure processing can obviously improve the aroma of CTC black tea, in which the contents of alcohols, esters and aldehydes increase, but the content of some alkanes decreases. Compared with the control, the 550- MPa pressure processing for 5 min can increase the contents oftheaflavins, free amino acids and water extracts in CTC black tea by 20.43%, 24.03% and 8.70% respectively, but decrease the content of thearubigins in CTC black tea by 10.09%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第9期87-91,共5页
Food Science
基金
“十一五”国家科技支撑计划项目(2006BAD06B01)
浙江省科技支撑计划一般项目(2008C21014)
关键词
超高压
茶叶
茶黄素
氨基酸
香气
ultrahigh pressure
tea
theaflavins
amino acids
aroma
