| 梅 双 1
，乔小燕 2，陈 维 2，苗爱清 2，马成英 2.半连续化生产线和传统单机加工客家炒青绿茶主要品质成分比较分析[J].广东农业科学,2019,46(11):127-133 |
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半连续化生产线和传统单机加工客家炒青绿茶主要品质成分比较分析 |
| Comparative Analysis of Quality Components inHakka Roasted Green Tea Made by Semi-continuousProduction Line and Classic Single-machine |
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| DOI：10.16768/j.issn.1004-874X.2019.11.018 |
| 中文关键词: 客家 炒青绿茶 生产线 单机 品质 |
| 英文关键词: Hakka roasted green tea production line single-machine quality |
| 基金项目:广东省现代农业产业技术体系创新团队建设项目（2016LM1093）；广东省农业科学院院长基金（2019039） |
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| 中文摘要: |
| 【目的】明晰生产线和传统单机加工客家炒青绿茶的生化成分和感官品质特点，为标准化、精确
化加工客家炒青绿茶提供理论依据。【方法】以地方品种马图茶为试验原料，采用实时 3 次重复取样的方法，
比较分析半连续化生产线与传统单机加工客家炒青绿茶茶叶含水量、理化成分和成品茶感官品质 3 方面的差异。
【结果】客家炒青绿茶加工过程中，茶叶含水量呈缓慢递减趋势，“一炒”是两种加工方式中失水最多的工序，
失水率在 64.4%~76.0% 之间。茶多酚和咖啡碱在两种加工工艺中均呈显著增加，生产线加工的绿茶茶多酚和咖
啡碱含量分别为 21.25% 和 4.63%，单机加工的茶多酚和咖啡碱含量为 22.86% 和 4.96%。游离氨基酸、可溶性糖
和儿茶素组分因加工工艺不同，表现出不同的变化趋势。GC、C、GCG、ECG 和 CG 在生产线加工中阶段性显著
增加，EGC、EGCG 和 EC 差异不显著。传统单机加工中 GC、C、GCG 和 CG 显著增加，EGC、ECG 和 EC 显著
降低，EGCG 差异不显著。感官审评结果显示，生产线加工客家炒青绿茶品质相当或优于传统单机加工的客家炒
青绿茶。【结论】生产线加工方式有利于形成清香型客家炒青绿茶的外形和品质，但茶味醇厚和回甘略逊于传
统单机加工。 |
| 英文摘要: |
| 【Objective】The study was to clarify the biochemical ingredients and sensory quality characteristics
of Hakka roasted green teas made by semi-continuous production line and traditional single-machine, and provide
a theoretical foundation for the standardized and precised processing of Hakka roasted green tea.【Method】Taking
Matu tea (local variety) as experiment material, experiment samples were conducted repeatedly for three times from6 key procedures during the whole processes of two different processing. All samples were comparatively analyzed on 3
aspects, including the water content, physical-chemical ingredients and sensory qualities.【Result】A slow decreasing
tendency of water contents of tea leaves was revealed in the two process. Water loss mainly occurred in the‘first
roasting’procedure in two processing, within the percentage of 64.4%-76.0%. The contents of tea polyphenols and
caffeine increased significantly in both processing, with 21.25% of tea polyphenols and 4.63% of caffeine from semicontinuous production line, 22.86% of tea polyphenols and 4.96% of caffeine from traditional single-machine. The
trends of free amino acids, soluble sugars and catechins were dissimilar due to different processing techniques. Gallate
catechin (GC), catechin (C), gallate catechin gallate (GCG), epicatechin gallate (ECG) and catechin gallate (CG) increased
significantly periodically in production line processing. No conspicuous difference appeared between epigallate catechin
(EGC), epigallate catechin gallate (EGCG) and epicatechin (EC). In traditional single-machine processing, GC, C, GCG
and CG increased significantly, while EGC, ECG and EC decreased significantly, and no conspicuous difference was
found in EGCG. The result of sensory assessment showed the quality of Hakka roasted green teas from the production line
was equivalent or superior to that from the traditional single-machine.【Conclusion】The better appearance and quality
of Hakka roasted green teas were prone to be shaped by semi-continuous production line, but the mellowness and delayed
sweetness were more refined in traditional single-machine. |
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