基于不同力模型下的乌龙茶造型过程中理化与香气品质的变化
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摘要
为了深入探明颗粒形乌龙茶造型过程典型造型力的作用效果及其对乌龙茶品质形成的影响,本文设计了搓揉力+压力模型(A)和纯压力模型(B)两种力模型,研究在制叶的力学特性、微观形态、生化成分以及毛茶色泽、香气品质的影响。结果表明:两种力模型在制叶最大应力及最大应变均值达到显著差异(p <0.05);两种力模型在制叶主要生化成分总体均呈下降趋势,毛茶的茶多酚、氨基酸、咖啡碱、黄酮含量差异显著(p <0.05);色泽方面,搓揉力与压力模型的毛茶中叶绿素a、叶绿素b含量均高于纯压力模型,干茶色泽也更偏绿明亮;香气方面,具花果香特征的罗勒烯、(Z)-己酸-3-己烯酯、丁酸丁酯、芳樟醇在搓揉力与压力模型中相对含量较高;感官审评中搓揉力+压力模型的毛茶品质综合表现优于纯压力模型。
In order to find out the effect of typical molding force of round oolong tea and its effect on the quality formation of oolong tea,two force models of rubbing force and pressure model (A) and pure pressure model (B) were designed to study the mechanical properties,microscopic morphology,biochemical composition,color of dry leaf and the aroma quality of oolong tea.The results showed that the two kinds of force models achieved significant differences in the maximum stress and the maximum strain of the leaf (p < 0.05).During the modeling process,the two biomechanical components of the two force models all showed a decreasing trend,and the tea polyphenols,amino acids,caffeine and flavonoids were significantly different (p < 0.05).In terms of color of dry tea,the content of chlorophyll a and chlorophyll b in A model was higher than that in B model,and the color of dry tea was more green and bright. In terms of aroma,the relatively high content of ocimene,hexanoic acid,3-hexenyl ester, (Z)-,butanoic acid,butyl ester,and linalool with a floral and fruity character in the kneading force and stress model.In the sensory evaluation,the gross performance of the A model was better than that of the B model.
In order to find out the effect of typical molding force of round oolong tea and its effect on the quality formation of oolong tea,two force models of rubbing force and pressure model (A) and pure pressure model (B) were designed to study the mechanical properties,microscopic morphology,biochemical composition,color of dry leaf and the aroma quality of oolong tea.The results showed that the two kinds of force models achieved significant differences in the maximum stress and the maximum strain of the leaf (p < 0.05).During the modeling process,the two biomechanical components of the two force models all showed a decreasing trend,and the tea polyphenols,amino acids,caffeine and flavonoids were significantly different (p < 0.05).In terms of color of dry tea,the content of chlorophyll a and chlorophyll b in A model was higher than that in B model,and the color of dry tea was more green and bright. In terms of aroma,the relatively high content of ocimene,hexanoic acid,3-hexenyl ester, (Z)-,butanoic acid,butyl ester,and linalool with a floral and fruity character in the kneading force and stress model.In the sensory evaluation,the gross performance of the A model was better than that of the B model.
引文
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[32]吕世懂,吴远双,姜玉芳,等.不同产区乌龙茶香气特征及差异分析[J].食品科学,2014,35(2):146-153.
[33]Alasalvar C,Topal B,Serpen A,et al.Flavor characteristics of seven grades of black tea produced in Turkey[J].Journal of Agricultural&Food Chemistry.2012,60(25):6323.
[2]姜绍丰.中国乌龙茶产业发展现状[C].2008.
[3]罗凤来,黄晓虹,周有良,等.乌龙茶产业发展现状及对策[J].农业工程技术(农产品加工业),2011(4):19-23.
[4]中国乌龙茶行业发展报告[J].茶世界,2012(4):34-39.
[5]金心怡.茶叶加工工程[M].北京:中国农业出版社,2014.
[6]曹望成,龚琦.茶叶物理特性与制茶工程技术[J].中国茶叶加工,1996(1):19-22.
[7]林燕萍,金心怡,赤志成,等.茶叶物理特性及乌龙茶造型工艺的研究进展[J].福建茶叶,2011,33(2):9-13.
[8]权启爱.茶机简史系列之六我国乌龙茶加工机械的研制和发展[J].中国茶叶,2017(12):15-17.
[9]张方舟,张应根,陈林.乌龙茶加工机械(续)[J].中国茶叶,2003,25(1):12-14.
[10]金心怡.乌龙茶加工机械[J].茶叶机械杂志,1997(1):30-33.
[11]李显理.植物制片技术[M].北京:科学出版社,1987.
[12]李和平.植物显微技术.第2版[M].北京:科学出版社,2009.
[13]侯春春,徐水.浅析影响石蜡切片质量的关键因素[J].中国农学通报,2009,25(23):94-98.
[14]凌许,卫龙周,海燕高,等.中华人民共和国标准GB/T8303-2013茶磨碎试样的制备及其干物质含量测定[S].北京:中国标准出版社,2013.
[15]周卫龙,徐建峰,许凌.中国国家标准GB/T 8313-2008茶叶中茶多酚和儿茶素类含量的检测方法[S].北京:中国标准出版社,2008:2008.
[16]徐建峰,周卫龙,陆小磊,等.中华人民共和国国家标准GB/T 8314-2013茶游离氨基酸总量的测定[S].北京:中国标准出版社,2013.
[17]陆小磊,周卫龙,徐建峰,等.中华人民共和国国家标准GB/T 8312-2013茶咖啡碱测定[S].北京:中国标准出版社,2013.
[18]周卫龙,徐建峰,陆小磊,等.中华人民共和国国家标准GB/T 8305-2013茶水浸出物测定[S].北京:中国标准出版社,2013.
[19]黄意欢.全国高等农业院校教材茶学实验技术(茶学专业用)[M].北京:中国农业出版社,1997.
[20]彭昌亚,李永飞,任枫,等.不同溶剂对绿茶中叶绿素的萃取效果[J].安徽农业科学,2006(6):1117-1254.
[21]Chen S,Jin X,Lin H,et al.Research on quality characteristic using LED as supplementary lighting during withering process in Oolong tea[J].Transactions of the Chinese Society for Agricultura Machinery,2016.
[22]林燕萍.乌龙茶包揉叶力学特性及其影响因素试验研究[D].福建农林大学,2011.
[23]叶榕.提高乌龙茶初制成品率的决窍[J].福建茶叶,2003(4):19.
[24]郝志龙,蔡银笔,金心怡,等.不同造型工艺对闽南乌龙茶品质的影响[J].食品科学,2012(6):105-109.
[25]黄意欢.全国高等农业院校教材茶学实验技术(茶学专业用)[M].北京:中国农业出版社,1997.
[26]刘伟.包揉与压揉工艺对闽南乌龙茶造型与品质的影响研究[D].福州:福建农林大学,2013.
[27]宛晓春.茶叶生物化学[M].北京:中国农业出版社,2003.
[28]郭玉琼,陈艺元,邓长海,等.青心乌龙茶包揉过程主要生化成分变化研究[J].福建茶叶,2014(5):6-9.
[29]施兆鹏.全国高等农业院校教材茶叶加工学(茶学专业用)[M].北京:中国农业出版社,1997.
[30]滑金杰.微波杀青对茶在制品物理特性影响的初探[J].茶叶科学,2017(5):476-482.
[31]陈键,王丽丽,宋振硕.茶叶色素研究进展[J].茶叶学报,2013(4):13-16.
[32]吕世懂,吴远双,姜玉芳,等.不同产区乌龙茶香气特征及差异分析[J].食品科学,2014,35(2):146-153.
[33]Alasalvar C,Topal B,Serpen A,et al.Flavor characteristics of seven grades of black tea produced in Turkey[J].Journal of Agricultural&Food Chemistry.2012,60(25):6323.
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