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中国精品科技期刊2020
袁丹妮,左浩明,李月,等. 茶树花茯砖茶品质研究[J]. 食品工业科技,2023,44(14):304−311. doi: 10.13386/j.issn1002-0306.2022090124.
引用本文: 袁丹妮,左浩明,李月,等. 茶树花茯砖茶品质研究[J]. 食品工业科技,2023,44(14):304−311. doi: 10.13386/j.issn1002-0306.2022090124.
YUAN Danni, ZUO Haoming, LI Yue, et al. Study on the Quality of Tea Flower-Fu Brick Tea[J]. Science and Technology of Food Industry, 2023, 44(14): 304−311. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090124.
Citation: YUAN Danni, ZUO Haoming, LI Yue, et al. Study on the Quality of Tea Flower-Fu Brick Tea[J]. Science and Technology of Food Industry, 2023, 44(14): 304−311. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090124.

茶树花茯砖茶品质研究

Study on the Quality of Tea Flower-Fu Brick Tea

  • 摘要: 本文通过在传统手筑茯砖茶加工中添加不同比例茶树花,探究茶树花对茯砖茶品质的改善作用,拓展茶树花资源的利用方式。通过感官审评、理化成分分析、顶空固相微萃取-气质联用法对茶树花试样进行研究。结果表明:添加茶树花比例在5%到14%时,茶树花茯砖茶外型金花更为茂盛,颗粒饱满硕大,颜色鲜亮,香气和滋味呈现先增后降的趋势。随茶树花添加可溶性糖和水浸出物含量大幅提高,可溶性糖最高达14.4%,水浸出物最高达31.5%。香气方面,酯类物质在纯茯砖茶占比最高。随茶树花增加,酯类含量下降但比重仍最高,醇类、酮类物质占比渐增。并在茶树花茯砖茶中筛选出马鞭草烯醇、a-紫罗酮等主要来源于茶树花的特征物质。总体来说,茶树花茯砖茶综合品质优于纯茯砖茶。茶树花的添加提高了茯砖茶香气的丰富度,使其品质有提高,在8%及11%添加量时茯砖茶品质最优。

     

    Abstract: In this paper, different proportions of tea flower were added to the traditional hand-built Fu brick tea to explore the improvement effect of tea flower on the quality of Fu brick tea and expand the utilization of tea flower resources. The treatment group were studied by sensory evaluation, physicochemical component analysis and headspace solid phase microextraction-gas chromatography-mass spectrometry. The results showed that, the growth of Eurotium cristatum in tea flower-Fu brick tea was lusher, meanwhile, the aroma and taste of tea increased first and then decreased when the proportion of tea flower was 5% to 14%. Furthermore, the content of soluble sugar and water extract increased with the addition, soluble sugar upped to 14.4 %, water extract upped to 31.5%. In terms of aroma, esters accounted for the highest proportion in pure Fu brick tea. With the increase of tea flower, the content of esters decreased but it was still the highest, and the proportion of alcohols and ketones increased gradually. Then, the characteristic substances mainly from tea flower such as verbenatol and a-ionone were screened out from tea flower-Fu brick tea. Overall, the comprehensive performance of tea flower-Fu brick tea was better than it of pure Fu brick tea. The addition of tea flowers enriched the aroma of Fu brick tea and made its quality higher, and it achieved the best performance at 8% and 11% addition.

     

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