期刊论文

Study on the Yanfu Tea Processed by Wuyi Rock Tea

中文

食品工业科技

1002-0306

2019

40

22

242-248

10.13386/j.issn1002-0306.2019.22.042

国家自然科学基金项目(31271789) 湖南省现代农业产业技术体系建设专项(湘农联[2015]137号)。

本校为第一机构

以武夷岩茶为原料,通过4种不同处理方法加工成岩茯茶,并对其进行品质分析.结果 表明,与原料相比,岩茯茶成品荼多酚、游离氨基酸、可溶性糖含量下降,水浸出物含量增加,生物碱的含量增加,儿茶素和氨基酸含量下降.4种岩茯茶组内多重比较表明,高压汽蒸渥堆和添加微生物菌剂处理的岩茯茶(ZFG)茶多酚含量与未经处理直接按照茯砖茶工艺压制的岩茯茶(F)之间存在显著差异(P＜0.05),而高压汽蒸渥堆处理的岩茯茶(ZF)、添加微生物菌剂处理的岩茯茶(FG)、ZFG的游离氨基酸、咖啡碱,可溶性糖和水浸出物含量与F之间均未存在显著差异;F与ZF在儿茶素总量上没有显著差异;F与FG表没食子儿茶素(EGC)、表没食子儿茶素没...

In this study,raw material Wuyi rock tea was processed into Yanfu tea by four different treatment methods and its quality analyzed.The results showed that,compared with the raw materiale,the content of polyphenols,free amino acids and soluble sugar in Yanfu tea decreased,while the content of water extract increased.The content of alkaloids increased,while the content of catechin and amino acid components decreased.The results of multiple comparisons between four groups tea showed that the content of tea polyphenols in the Yanfu tea treated by high-pressure steam piles and addition of microbial...