浙江农业学报 ›› 2021, Vol. 33 ›› Issue (9): 1720-1729.DOI: 10.3969/j.issn.1004-1524.2021.09.16

• 食品科学 • 上一篇    下一篇

外源酶辅助发酵加工藏茶的工艺研究

贾洋洋1(), 聂枞宁1, 罗兴禹1, 杨凯辉1, 何春雷1,2,*()   

  1. 1.四川农业大学 园艺学院,四川 成都 611130
    2.四川省藏茶产业工程技术研究中心,四川 雅安 625000
  • 收稿日期:2020-08-19 出版日期:2021-09-25 发布日期:2021-10-09
  • 通讯作者: 何春雷
  • 作者简介:* 何春雷,E-mail: 502927016@qq.com
    贾洋洋(1993─),男,河南驻马店人,硕士研究生,主要从事茶叶精深加工研究。E-mail: jyyawm@outlook.com
  • 基金资助:
    四川省重点研发计划(2019YFN0178)

Study on processing technology of exogenous polyphenol oxidase assisted fermentation of Tibetan tea

JIA Yangyang1(), NIE Zongning1, LUO Xingyu1, YANG Kaihui1, HE Chunlei1,2,*()   

  1. 1. Colleague of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
    2. Sichuan Tibetan Tea Industry Engineering Technology Research Center, Ya’an 625000, China
  • Received:2020-08-19 Online:2021-09-25 Published:2021-10-09
  • Contact: HE Chunlei

摘要:

为解决藏茶加工过程中存在的渥堆时间长及微生物污染导致的安全隐患,探索藏茶加工新工艺,以绿毛茶为试验原料,添加从土豆中制备的外源酶,结合湿热转化加工藏茶,通过响应面分析研究最佳工艺参数,并与传统工艺制成的藏茶进行感官及滋味、色素与香气成分的对比分析。结果表明:以酶添加量80 U·g-1、茶坯含水量60%、发酵温度34 ℃、发酵时间7 h进行酶促转化,而后在温度80 ℃条件下湿热转化60 h工艺制成的藏茶比传统工艺藏茶的滋味更醇和,汤色更红亮,香气更纯正,无酸馊和风霉味。该工艺制成藏茶比传统藏茶水浸出物增加11.72百分点、茶黄素增加0.05百分点、茶红素增加1.47百分点、茶褐素增加0.28百分点,并产生了较多的花果香型香气物质,其中,具有百合花香、玉兰花香、铃兰香和木香的β-芳樟醇增加1.69百分点,具有木香花香的α-雪松醇增加0.49百分点,具有果香的香叶基丙酮增加2.27百分点,极大地改善了茶叶的风味品质。

关键词: 黑茶, 外源酶, 风味品质, 加工工艺, 发酵, 响应面分析

Abstract:

In order to solve the hidden safety problems caused by long stacking time and microbial contamination in the processing of Tibetan tea, a new processing technology of Tibetan tea was explored. In this paper, green tea was taken as the experimental material, exogenous enzymes prepared from potatoes were added, and Tibetan tea was processed by combining heat and humidity conversion. The optimal technological parameters were studied through response surface analysis, and sensory perception, flavor, pigment and aroma components were compared with the Tibetan tea made by traditional technology. The results showed that the enzymatic conversion was carried out by adding 80 U·g-1, 60% water content of tea billet, fermentation temperature of 34 ℃, fermentation time of 7 h, and then the humid heat conversion was carried out under the condition of 80 ℃ for 60 h. The Tibetan tea made by this process was mellower than the traditional process, with more red and bright liquor color, more pure aroma, and no sour and mouldy taste. Compared with the traditional Tibetan tea, water extracts content, theaflavin, thearubigin and theabrownine were increased by 11.72, 0.05, 1.47 and 0.28 percentage points, respectively. In addition, there were more fragrant floral substances, among which beta linalol with magnolia flower, lily and woody fragrance increased by 1.69 percentage points, alpha cedrol with woody fragrance increased by 0.49 percentage points, geranyl acetone with fruit aroma increased by 2.27 percentage points, which greatly improved the flavor quality of tea.

Key words: dark tea, exogenous enzyme, flavor quality, processing technology, fermentation, response surface analysis

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