• EI
  • Scopus
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
  • DOAJ
  • EBSCO
  • 北大核心期刊
  • 中国核心学术期刊RCCSE
  • JST China
  • FSTA
  • 中国精品科技期刊
  • 中国农业核心期刊
  • CA
  • WJCI
  • 中国科技核心期刊CSTPCD
  • 中国生物医学SinoMed
中国精品科技期刊2020
张厅,刘晓,王小萍,等. 闷黄新工艺对蒙顶黄芽品质及香气的影响[J]. 食品工业科技,2021,42(22):276−282. doi: 10.13386/j.issn1002-0306.2021030026.
引用本文: 张厅,刘晓,王小萍,等. 闷黄新工艺对蒙顶黄芽品质及香气的影响[J]. 食品工业科技,2021,42(22):276−282. doi: 10.13386/j.issn1002-0306.2021030026.
ZHANG Ting, LIU Xiao, WANG Xiaoping, et al. Effects of New Piling Technology on Quality and Aroma of Mengding Yellow Bud[J]. Science and Technology of Food Industry, 2021, 42(22): 276−282. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030026.
Citation: ZHANG Ting, LIU Xiao, WANG Xiaoping, et al. Effects of New Piling Technology on Quality and Aroma of Mengding Yellow Bud[J]. Science and Technology of Food Industry, 2021, 42(22): 276−282. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030026.

闷黄新工艺对蒙顶黄芽品质及香气的影响

Effects of New Piling Technology on Quality and Aroma of Mengding Yellow Bud

  • 摘要: 为实现蒙顶黄芽的快速闷黄,缩短其加工时间,在借鉴传统黄芽加工经验的同时,并在闷黄材料与闷黄方式上加以创新,同时研究了新工艺下初包60、80、100 min及复包80、100、120 min各三个水平时间段对蒙顶黄芽品质及香气的影响。结果表明,初包80 min、复包120 min及初包100 min、复包80 min这两个组合的感官审评得分分别为89.05、88.85 分,是所有组合中最高。总体看来,随着闷黄总时间的增加,汤色由杏绿向嫩黄或浅黄再向杏黄变化,茶黄素和茶红素部分转化为茶褐素;滋味由醇厚向甜醇发展,当闷黄总时间从140 min增加220 min时,茶多酚、儿茶素及咖啡碱含量由23.41%、17.03%、4.68%下降至20.28%、15.64%、3.84%,可溶性糖、水浸出物含量由2.97%、33.42%上升至3.27%、38.33%;香型由清香向甜香转变,香叶醇、二甲基戊酸甲酯、苯乙醇等香气组分减少,顺-4-己烯-1-醇、柠檬烯、萘等香气组分增加。研究提出了蒙顶黄芽新工艺最优闷黄时间组合为:初包80 min、复包120 min,或初包100 min、复包80 min,同时探明了不同闷黄时间对蒙顶黄芽品质成分及香气组分含量的影响规律。

     

    Abstract: In order to realize the rapid piling of Mengding yellow bud and shorten its processing time. This study learned from the experience of traditional Mengding yellow bud processing and innovated on the materials and methods of piling, the effects of different initial piling time (60, 80 and 100 min) and repiling time (80, 100 and 120 min) on the quality and aroma of Mengding yellow bud were studied, too. The results showed that the sensory evaluation scores of initial piling time 80 min, repiling time 120 min and initial piling time 100 min, repiling time 80 min were 89.05 and 88.85 scores, which were the highest among all combinations. On the whole, while the increase of the total time of piling, the color of the soup changed from apricot green to bright yellow or light yellow to apricot yellow, and a part of theaflavins and thearubin were converted to theabrownin; the taste evolved from mellow to sweet, when the total time of piling increased from 140 to 220 min, the contents of tea polyphenols, catechins and caffeine decreased from 23.41%, 17.03%, 4.68% to 20.28%, 15.64%, 3.84%. The contents of soluble sugar and water extracts increased from 2.97%, 33.42% to 3.27%, 38.33%. The aroma changed from fragrant to sweet, the aroma components such as geraniol, dimethylvalerate, and phenylethanol were reduced, and the aroma components such as cis-4-hexen-1-ol, limonene, naphthalene, et al. were increased. This study proposed that the optimal piling time for the new Mengding yellow bud process was: initial piling time 80 min, repiling time 120 min, or initial piling time 100 min, and repiling time 80 min. The effects of different piling time on the quality and aroma components of Mengding yellow bud were also revealed.

     

/

返回文章
返回