食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2013年
15期
51-55
,共5页
王飞权%冯花%罗盛财%洪永聪%吴玉琼%钟兰馨%张见明
王飛權%馮花%囉盛財%洪永聰%吳玉瓊%鐘蘭馨%張見明
왕비권%풍화%라성재%홍영총%오옥경%종란형%장견명
武夷名丛%红茶%适制性%香气物质
武夷名叢%紅茶%適製性%香氣物質
무이명총%홍다%괄제성%향기물질
Wuyi Mingcong%black tea%adaptability%aromatic components
以武夷名丛“向天梅”夏暑茶鲜叶为原料，参照传统工夫红茶初制工艺，研究了“向天梅”夏暑茶鲜叶红茶的适制性，结合感官审评、生化成分和香气成分的测定和分析得知：武夷名丛“向天梅”夏暑茶鲜叶较适宜加工红茶。制得的夏暑红茶，水浸出物、氨基酸和茶红素含量分别为30.99%、1.31%和5.10%，香气含量占提取物总量的87.76%，其中共鉴定出9类160种化合物，香气甜浓，滋味甜醇，具备较好的红茶品质。
以武夷名叢“嚮天梅”夏暑茶鮮葉為原料，參照傳統工伕紅茶初製工藝，研究瞭“嚮天梅”夏暑茶鮮葉紅茶的適製性，結閤感官審評、生化成分和香氣成分的測定和分析得知：武夷名叢“嚮天梅”夏暑茶鮮葉較適宜加工紅茶。製得的夏暑紅茶，水浸齣物、氨基痠和茶紅素含量分彆為30.99%、1.31%和5.10%，香氣含量佔提取物總量的87.76%，其中共鑒定齣9類160種化閤物，香氣甜濃，滋味甜醇，具備較好的紅茶品質。
이무이명총“향천매”하서다선협위원료，삼조전통공부홍다초제공예，연구료“향천매”하서다선협홍다적괄제성，결합감관심평、생화성분화향기성분적측정화분석득지：무이명총“향천매”하서다선협교괄의가공홍다。제득적하서홍다，수침출물、안기산화다홍소함량분별위30.99%、1.31%화5.10%，향기함량점제취물총량적87.76%，기중공감정출9류160충화합물，향기첨농，자미첨순，구비교호적홍다품질。
With summer fresh tea leaves of Wuyi Mingcong"Xian Tianmei", traditional processing technology of Gongfu black tea was refered, adaptability of processing into black tea by Wuyi Mingcong"Xian Tianmei"was studied. Combining sensory evaluation with chemical and aromatic components measurement and analysis. The conclusion was got: the summer fresh tea leaves of Wuyi Mingcong "Xian Tianmei" was suitable for processing of black tea. The summer black tea was then gained with better quality that the content of water extracts, amino acids and thearubigins were 30.99%, 1.31%and 5.10%, the content of aromatic components occupied 87.76%of the total content of extracts , about 9 classes of 160 different compounds were isolated and identified, the aroma was sweet and thick, the taste was sweet and pure.
