温度对工夫红茶揉捻理化品质的影响

Influence of Rolling Temperature on Physicochemical Quality of Congou Black Tea

摘要:

为明确揉捻过程中温度对工夫红茶加工品质的影响，分析了不同温度条件下，浙江小叶种工夫红茶揉捻中在制品PPO、POD酶活性，以及成品茶感官品质、理化品质以及香气成分的变化。研究结果显示，低温20±2 ℃时揉捻叶的PPO、POD酶活性保留较高，成品茶茶黄素含量显著增加，茶汤色差亮度L值与红色度a值提高，茶多酚和咖啡碱等成分的含量显著下降，醛类、醇类和酮类等香气成分的形成得到显著性增加，特别是苯乙醛、芳樟醇、橙花叔醇、紫罗酮及香叶基丙酮等红茶重要香气成分的含量显著增加。因此，低温下的揉捻方法可作为提升工夫红茶品质的一种新的技术工艺。

Abstract:

In order to identify the effect of rolling temperature on the quality of Congou black tea, the peroxidase (PPO) and polyphenoloxidase (POD) activities of Zhejiang small leaf Congou black tea prepared under different rolling temperatures were analyzed, and the changes in sensory quality, physicochemical quality, and aroma components in the final tea products were examined. The results showed that with a low rolling temperature (20±2 ℃), high PPO and POD activities were maintained in the tea, theaflavin content was significantly increased in the final tea product, and the L value (brightness) and a value (redness) of the tea liquor were increased. The content of tea polyphenols and caffeine were significantly decreased, and the formation of aldehydes, alcohols, ketones, and other aroma components were significantly increased. In particular, the content of benzene acetaldehyde, linalool, nerolidol, ionone, geranyl acetone, and other important aroma components in the black tea were increased remarkably. Therefore, rolling at lower temperature can serve as a new and effective technique to enhance the quality of Congou black tea.