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中国精品科技期刊2020
马佳丽,张厅,赵文慧,等. 不同杀青方式对多花黄精嫩芽茶品质的影响[J]. 食品工业科技,2024,45(12):267−276. doi: 10.13386/j.issn1002-0306.2023100030.
引用本文: 马佳丽,张厅,赵文慧,等. 不同杀青方式对多花黄精嫩芽茶品质的影响[J]. 食品工业科技,2024,45(12):267−276. doi: 10.13386/j.issn1002-0306.2023100030.
MA Jiali, ZHANG Ting, ZHAO Wenhui, et al. Effects of Different Fixation Methods on the Quality of Polygonatum cyrtonema Tender Bud Tea[J]. Science and Technology of Food Industry, 2024, 45(12): 267−276. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023100030.
Citation: MA Jiali, ZHANG Ting, ZHAO Wenhui, et al. Effects of Different Fixation Methods on the Quality of Polygonatum cyrtonema Tender Bud Tea[J]. Science and Technology of Food Industry, 2024, 45(12): 267−276. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023100030.

不同杀青方式对多花黄精嫩芽茶品质的影响

Effects of Different Fixation Methods on the Quality of Polygonatum cyrtonema Tender Bud Tea

  • 摘要: 以多花黄精嫩芽为研究对象,采用扁形绿茶加工工艺制备黄精嫩芽茶,分别利用微波、锅炒、蒸汽三种杀青方式进行杀青,并通过理化成分、茶汤色泽、挥发性香气成分及感官评价分析,探究不同杀青方式对黄精嫩芽茶品质的影响。结果表明:利用微波杀青工艺所制黄精嫩芽茶不仅具有较好的感官品质,且水浸出物、可溶性糖、茶多酚及总黄酮含量均最高,分别为48.04%、14.49%、1.32%、1.66%。三种杀青方式所制黄精嫩芽茶中共检测出84种有嗅感的挥发性成分,以醛类(12种)、酮类(11种)、烯烃类(10种)、醇类(8种)及酯类(8种)等化合物为主;微波、锅炒、蒸汽杀青分别有10、12、7种关键香气成分,其中丁酸乙酯为微波杀青工艺特有的关键香气成分,庚醛、戊醛、己醛、1-戊醇为锅炒杀青工艺特有的关键香气成分。不同杀青方式制作的黄精嫩芽茶品质存在差异性,其中微波杀青更适合黄精嫩芽茶的制备。

     

    Abstract: With Polygonatum cyrtonema tender buds as subjects, Polygonatum cyrtonema tender bud tea was prepared using the technology for processing flat green tea after fixation by microwave, pan frying and steaming, respectively. The effects of different fixation methods on the quality of Polygonatum cyrtonema tender bud tea was then explored through physicochemical composition, color and gloss of tea broth, volatile aroma component analysis and organoleptic evaluation. The results showed that the Polygonatum cyrtonema tender bud tea prepared by microwave fixation not only presented good organoleptic properties, but also had the highest contents of water extract, soluble sugar, tea polyphenols and total flavonoids, 48.04%, 14.49%, 1.32% and 1.66%, respectively. A total of 84 volatile olfactory compounds were detected in Polygonatum cyrtonema tender bud tea prepared by the three different fixation methods, mainly consisting of aldehydes (12 types), ketones (11 types), olefins (10 types), alcohols (8 types) and esters (8 types). There were 10, 12 and 7 key aroma components in Polygonatum cyrtonema tender bud tea with microwave, pan frying and steaming fixation, respectively. Among them, ethyl butyrate was a unique key aroma component to microwave fixation, while heptanal, pentanal, hexanal and 1-pentanol were the key aroma components unique to pan frying fixation. Overall, there are differences in the quality of Polygonatum cyrtonema tender bud tea prepared by different fixation methods, among which microwave fixation is more suitable for the preparation of Polygonatum cyrtonema tender bud tea.

     

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