CAJ | 학술논문

为提高工夫红茶的甜香度,本文以山东夏季鲜叶加工的工夫红茶初制品为原料,在70℃的烘温下进行不同时间的烘焙提香处理,并通过感官审评、生化成分和香气分析方法研究其对工夫红茶品质的影响,结果表明：烘焙时间的长短不仅影响工夫红茶的香型和高低,而且也影响汤色和滋味,在本试验条件下,烘焙时间以1.0~1.5h的感官品质较好;此外,烘焙时间对工夫红茶各生化成分的影响不同,但对品质有利的生化成分以烘焙1.0h的茶样含量最高;随着烘焙时间的延长,工夫红茶香气的种类、含量以及组分比值发生显著变化,从而可以解释不同烘焙时间工夫红茶香型存在差异的原因。
위제고공부홍다적첨향도,본문이산동하계선협가공적공부홍다초제품위원료,재70℃적홍온하진행불동시간적홍배제향처리,병통과감관심평、생화성분화향기분석방법연구기대공부홍다품질적영향,결과표명：홍배시간적장단불부영향공부홍다적향형화고저,이차야영향탕색화자미,재본시험조건하,홍배시간이1.0~1.5h적감관품질교호;차외,홍배시간대공부홍다각생화성분적영향불동,단대품질유리적생화성분이홍배1.0h적다양함량최고;수착홍배시간적연장,공부홍다향기적충류、함량이급조분비치발생현저변화,종이가이해석불동홍배시간공부홍다향형존재차이적원인。
In order to improve the sweet flavor of congou black tea,the primary congou black tea,which was made from the summer fresh tea leaves picked in Shandong province,had been baked at 70℃ for different time.The effect of baking time on their quality was estimated by sensory evaluation,biochemical compositions determination and aroma analysis.The results showed that the baking time could affect the types and concentration of aroma as well as the liquor color,the taste of congou black tea.The sensory quality of congou black tea which was baked for 1.0 ~ 1.5 h at the temperature of 70℃,was better.There was different effect of baking time on different types of biochemical compounds.Baking 1h resulted in the high content of biochemical compounds which were beneficial to the quality of congou black tea.As the baking time increased,the types,contents and ratio of aroma compounds of congou black tea changed,which could the reason why the different baking time made different aroma of congou black tea.