摘要
[目的]研制出高茶黄素含量的大叶种红碎茶。[方法]以高茶黄素大叶种茶叶品种为原料,分别考察鲜叶嫩度、萎凋时间、发酵时间对红碎茶加工品质的影响,研制出茶黄素含量在1.2%以上,品质较高的高茶黄素红碎茶。[结果]高茶黄素含量的红碎茶对鲜叶原料的嫩度要求较高,以一芽二叶为最好,其次为一芽三叶;萎凋时间与茶黄素的含量呈曲线对应关系,萎凋时间以5 h为宜,其次为10h,萎凋的时间过长,会出现过多的茶黄素损耗;揉切发酵的全程时间要求较短,以45 min为佳,不宜超过79 min。[结论]研究可为高茶黄素红碎茶的研制加工提供参考依据。
[ Objective ] To study high theaflavin big-leaf broken black tea. [ Method ] Effects of tenderness, withering time, fermentation time on processing quality of broken black tea were investigated. The higher quality of high theaflavin big-leaf broken black tea with theaflavin con- tent above 1.2% was obtained. [ Result] High theaflavin big-leaf broken black tea has higher demands on tenderness; withering time and theaflavin content showed curve corresponding relationship, withering time 5 h is the best, 10 h takes the second place; fermentation time 45 min is the best. [ Conclusion] The study can provide reference basis for processing of high theaflavin big-leaf broken black tea.
出处
《安徽农业科学》
CAS
2013年第13期5947-5948,5951,共3页
Journal of Anhui Agricultural Sciences
基金
云南省科技计划项目(2010BB012)
关键词
茶黄素
红碎茶
品质
Theaflavin
Broken black tea
Quality
