为了提高湖北绿碎茶产品品质，降低生产成本，以现行绿碎茶加工流程为对照，比较分析不同工艺流程处理所制样品的感官得分、色泽品质、理化成分、香气组分和生产成本，结果表明：轻简化后的工艺流程（处理3）所制的绿碎茶感官得分最高（79.8），高于对照处理1.45分，与对照相比，干茶亮度显著上升（p<0.01），茶汤色相值提高了132%，儿茶素品质指数相对较高（p<0.01），香气组分中的紫罗酮、呋喃、癸醛和反,反-2,4-庚二烯醛等栗香型组分也有所增加，人工成本降低了25%。综上试验结果，轻简化加工流程有效改善了绿碎茶品质，降低了生产成本，可以作为一种提高湖北绿碎茶品质的有效技术手段。

In order to improve the quality of broken green tea of Hubei Province and reduce production costs, the current broken green tea processing procedure was used as a control to compare and analyze the sensory scores, color quality, physico-chemical components, aroma components and production costs of the samples prepared by different processes. The results showed that the broken green tea prepared by the lightly simplified process (treatment 3) had the highest sensory scores (79.8, which was 1.45 points higher than the control). Compared with the control, such dried tea had significantly increased brightness (p<0.01), and its tea infusion had an increased hue value (by 132%, p<0.01), higher catechin quality index (p<0.01), increased contents of aroma components (phenylacetaldehyde, (E,E)-2,4-heptadienal, safranal, nerol, cis-linalool oxide, β-ionone, trans-geranylacetone and α-copaene), and reduced labor cost (by 25%). Taken together, the lightly simplified process improved effectively the quality of broken green tea and reduced the production costs, which could be used as an effective technical means to improve the quality of broken green tea.

现代农业产业技术体系专项(CARS-19)；湖北省农业科技成果项目(2020BBB042)