昭平貢眉白茶緊壓薄片茶加工工藝研究及品質(zhì)分析
打開文本圖片集
Study on Processing Technology and Quality Analysis of Pressed Sheet Tea Products of Gongmei White Tea in Zhaoping
DANG Xueqing1， SUN Wanji1， YAN Xiaowei1， XU Yiting'，LIU Ting2， HU Qin2* （1.College ofFoodand Biological Engineering，Hezhou University，Hezhou 542800，China; 2.Hezhou Academyof Agricultural Sciences， Hezhou 542899， China）
Abstract： This paper takes Gongmei white tea produced in Zhaoping， Hezhou， Guangxi as raw materials， studies the processing technologyof processing itinto thin sheet tea，designsorthogonal experiments with steaming time， compresson pressure and holding pressure time as factors，and takes the sensory evaluation score as the index to explore the optimal compression processing technology of Zhaoping Gongmei white tea.And the tea polyphenols， total flavonoids，soluble sugars and freeamino acids in the tea soup produced by its optimal compresion processing technology were detected.The results showed that the sensory qualityof pressed thin white tea Was the best under the conditions of steaming time of 4 min， pressing pressure of 1 ∣500MPa and pressing time of 10min . After pressing， the contents of tea polyphenols，totalflavonoids and soluble sugar in the tea soupof white tea are higher than those of the original loose tea，but the content of free amino acids is lower.
Keywords： Zhaoping Gongmei; tightly pressed thin slices of white tea; tea compression process; sensory quality; chemical substances
我國(guó)是茶葉的故鄉(xiāng)，擁有豐富的茶文化歷史和深厚的茶葉制作技藝[。（剩余6388字）