CAJ | 학술논문

本试验以葡萄嫩叶为试材,研究不同摊放时间和杀青温度对葡萄叶茶内含物及感官品质的影响.结果表明:摊放时间为4 h,杀青温度为160℃处理的成茶中,其水浸出物含量、可溶性总糖、氨基酸、叶绿素、黄酮类物质含量显著高于其他处理,且成茶的感官审评评分也显著提高.因此,在葡萄叶茶的加工过程中,适当的摊放时间和杀青温度有利于显著提高葡萄叶茶的成茶品质.
본시험이포도눈협위시재,연구불동탄방시간화살청온도대포도협다내함물급감관품질적영향.결과표명:탄방시간위4 h,살청온도위160℃처리적성다중,기수침출물함량、가용성총당、안기산、협록소、황동류물질함량현저고우기타처리,차성다적감관심평평분야현저제고.인차,재포도협다적가공과정중,괄당적탄방시간화살청온도유리우현저제고포도협다적성다품질.
In this study,the effects of different spreading time and different fixation temperature on the chemical components and sensory quality of grape leaf tea were studied,grape tender leaves as materials. The results showed that,four houre as a spreading time and 160℃as fixation temperature significantly improved the contents of water extracts,the soluble sugar,free amino acid,chlorophyll and flavonoids material in grape leaf tea,the sensory quality of grape leaf tea were significantly increased too. So,suitable spreading time and fixation temperature can significantly improve grape leaf tea quality.