CAJ | 학술논문

为研究祁门红茶初制干燥工序中不同毛火速度与足火温度对毛茶品质的影响，选用‘祁门槠叶’种1芽2叶鲜叶，经统一萎凋、揉捻和发酵后，毛火速度设置快(9 min)、中(12 min)、慢(15 min)3个水平；足火温度设置低(60℃)、中(75℃)、高(90℃)3个水平，随机区组设计，分别制作茶样，重复2次。通过对茶样的感官审评和主要生化成分检测分析，结果表明：不同毛火速度对茶样的感官品质（色泽、香气、滋味、汤色、叶底）和生化成分（氨基酸、可溶性糖、茶红素、茶黄素、茶褐素）含量的影响极显著(P<0.01)；不同足火温度对茶样的感官品质（滋味、叶底）和生化成分（可溶性糖、茶褐素）含量的影响极显著，对生化成分（咖啡碱、茶红素、茶黄素）含量的影响显著(P<0.05)；不同毛火速度与足火温度互作效应对茶样的感官品质（香气、滋味、汤色、叶底）和生化成分（茶红素、茶黄素、茶褐素）含量的影响极显著，对生化成分（氨基酸、可溶性糖）含量的影响显著。快速毛火，茶样的色泽、滋味和综合评分略低；慢速毛火，茶样的叶底稍暗，香气中等。低温足火处理，茶样的感官审评综合评分低于中、高温足火处理。因此，祁门红茶初制干燥工序采用中速(12 min)毛火与中、高温(75℃、90℃)足火组合较好，尤以中速(12 min)毛火与中温(75℃)足火组合为佳。
위연구기문홍다초제간조공서중불동모화속도여족화온도대모다품질적영향，선용‘기문저협’충1아2협선협，경통일위조、유념화발효후，모화속도설치쾌(9 min)、중(12 min)、만(15 min)3개수평；족화온도설치저(60℃)、중(75℃)、고(90℃)3개수평，수궤구조설계，분별제작다양，중복2차。통과대다양적감관심평화주요생화성분검측분석，결과표명：불동모화속도대다양적감관품질（색택、향기、자미、탕색、협저）화생화성분（안기산、가용성당、다홍소、다황소、다갈소）함량적영향겁현저(P<0.01)；불동족화온도대다양적감관품질（자미、협저）화생화성분（가용성당、다갈소）함량적영향겁현저，대생화성분（가배감、다홍소、다황소）함량적영향현저(P<0.05)；불동모화속도여족화온도호작효응대다양적감관품질（향기、자미、탕색、협저）화생화성분（다홍소、다황소、다갈소）함량적영향겁현저，대생화성분（안기산、가용성당）함량적영향현저。쾌속모화，다양적색택、자미화종합평분략저；만속모화，다양적협저초암，향기중등。저온족화처리，다양적감관심평종합평분저우중、고온족화처리。인차，기문홍다초제간조공서채용중속(12 min)모화여중、고온(75℃、90℃)족화조합교호，우이중속(12 min)모화여중온(75℃)족화조합위가。
In this paper, the effects of drying process of primary processing on the quality of Keemun black tea were studied. The one-bud-two-leave fresh leaves, which were withered, curled and fermented at the same level, belonging to the breed of‘Qimen zhuye’were picked as raw materials. During the drying process, the interaction effects (3 × 3) on the fermented leaves’contents of major biochemical ingredients and sensory qualities were researched, using the randomized blocks design method, at three levels of the velocity of first drying, which were quick (9 min), medium (12 min) and slow (15 min), and three levels of the temperature of final drying, which were high (90℃), medium (75℃), and low (60℃). Every treatment was replicated twice. All of the dried leaves’major biochemical ingredients and sensory qualities were respectively detected and evaluated. The results showed that, the contents of amino acid, soluble sugar, thearubigins, theaflavins and theabrownins in the dried leaves were all highly significantly affected (P<0.01) by the velocity of first drying, and so do their sensory qualities (colour, aroma, taste and the brewed leaves). The contents of soluble sugar(P<0.01), theabrownins (P<0.01), caffeine (P<0.05), thearubigins (P<0.05) and theaflavins (P<0.05) were significantly affected by the temperature of final drying. The contents of thearubigins, theabrownins, theaflavins and sensory qualities (color, aroma, taste and the brewed leaves) were highly significantly affected by the interaction effects (P<0.01);and the contents of amino acid and soluble sugar were significantly affected by the interaction effects (P<0.05). The score of color and taste, and the total score of the dried leaves, treated with the quick level of the velocity of first drying, in the sensory evaluations was slightly lower than the others. The dimmer brewed dried leaves, treated with slow level and had the medium aroma, were evaluated than the others. The total score of dried leaves, treated with the low level of the temperature of final drying, was lower than the leaves treated with the medium and the high level. In conclusion, the experimental combination of the medium (12 min) level of the first drying’s velocity and the medium (75℃) level of the final drying’s temperature and the one of the medium (12 min) level of the first drying’s velocity and the high (90℃) level of the final drying’s temperature, were better than the others, and the former was the best.