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出口炒青绿茶品质提升加工技术研究
引用本文:林智,尹军峰,吴剑民,汤玉平,谭俊峰,权启爱.出口炒青绿茶品质提升加工技术研究[J].食品科学,2006,27(3):161-165.
作者姓名:林智  尹军峰  吴剑民  汤玉平  谭俊峰  权启爱
作者单位:1. 中国农业科学院茶叶研究所,浙江,杭州,310008
2. 杭州嘉盛茶业有限公司,浙江,杭州,310006
3. 武义汤记高山茶业有限公司,浙江,武义,320000
基金项目:农业部农业结构调整技术研究专项基金
摘    要:针对当前出口炒青绿茶品质存在的“色泽不绿、苦涩味重、有烟焦味”等突出问题进行鲜叶摊放、蒸汽杀青、脱水等关键工艺研究,综合提出长炒青绿茶、圆炒青绿茶加工新工艺。采用新工艺加工的炒青绿茶,汤色改善明显,无烟焦味。长炒青绿茶氨基酸含量提高23.8%,感官审评综合得分提高一个等级(+3.8分):圆炒青绿茶氨基酸和叶绿素含量分别提高5.2%和5.6%。

关 键 词:出口  炒青绿茶  品质提升  加工技术
文章编号:1002-6630(2006)03-0161-05
收稿时间:2005-03-31
修稿时间:2005-03-31

Study on Processing Technique of Improving the Quality of Chinese Roasted Green Tea
LIN Zhi,YIN Jun-feng,WU Jian-min,TANG Yu-ping,TAN Jun-feng,QUAN Qi-ai.Study on Processing Technique of Improving the Quality of Chinese Roasted Green Tea[J].Food Science,2006,27(3):161-165.
Authors:LIN Zhi  YIN Jun-feng  WU Jian-min  TANG Yu-ping  TAN Jun-feng  QUAN Qi-ai
Affiliation:1.Tea Research Institute, CAAS, Hangzhou 310008, China; 2.Hangzhou Jiasheng Tea Co. Ltd., Hangzhou 310006, China; 3.Wuyi Tangji Gaoshan Tea Co. Ltd., Wuyi 320000, China
Abstract:For improving the quality of traditional Chinese roasted green tea, fresh leaf spreading, steaming to de-enzyme, and dehydrating for new-type roasted green tea process were studied. Compared with the traditional processing technique, this new processing technique of long-shape roasted green tea could not only improve the infusion color without smoking-smell, but also increasing the amino acid content by 23.8% and total sensory test score up to 3.8. For the round-shape roasted green tea, this new technique could also improve the liquor color without smoking-smell, and increase the amino acid content by 5.2% and chlorophyll content up to 5.6 %.
Keywords:export  Chinese roasted green tea  quality-improving  processing technique
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