蜡梅花茶加工工艺优化研究

采用单因素试验法,分别研究了窨制时间、次数,茶坯含水量,配花量等对蜡梅花茶感官品质和主要理化成分的影响.感官审评结果表明,在各单因素试验中,窨制时间为24 h,窨制三次,茶坯含水量为5%,配花量为60%时所制茶样审评得分最高.理化分析结果表明,随着窨制时间的延长、次数的增加、茶坯含水量、配花量的增加,茶多酚含量、叶绿素含量、茶汤吸光值等总体上呈下降趋势;可溶性糖含量总体上呈上升趋势;而氨基酸含量随窨制时间的延长呈下降趋势,但随窨制次数的增加、茶坯含水量和配花量的增加,总体呈上升趋势.结合感官审评和品质成分分析结果可知,蜡梅花茶最佳窨制工艺条件为:窨制时间24~32 h,窨制二~三次,茶坯含水量5%~15%,配花量60%~75%.

Processing Technology Optimization of Chimonthus Praecox Scented Tea

Influences of four major factors including scenting time,scenting number,water content of tea base and weight ratio of flower on sensory quality and the main physicochemical components of wintersweet flower tea are studied respectively,through four single factor experiments.Sensory evaluation results show that the tea sample which is given the highest scores in each experiment is obtained under the following scenting conditions: scenting time of 24 h,3 times,water content of tea base is 5% and weight ratio of flower is 60%.Physicochemical analysis results revealed that contents of polyphenol,chlorophyll and absorbance values of tea liquor decrease with increasing of scenting time,scenting number,water content of tea base and weight ratio of flower,whereas the content of soluble sugars increases in the mass.The content of amino acids tend to decrease with scenting time,but with the increasing of water content and weight ratio of flower,it tend to increase in the mass.According to the results of sensory evaluation and quality component analysis,the optimal scenting conditions of wintersweet flower tea is gotten as follows: scenting time 24~32 h,scenting number 2~3 times,water content of tea base 5%~15% and weight ratio of flower to tea 60%~75%.