摘要
选取云南普洱茶主产区临沧的晒青茶原料,在其进行大生产加工过程中取样,参照国标检测项目及分析测定方法,系统地研究在普洱茶(熟茶)后发酵过程中各堆层的主要生化指标的变化,从而探究后发酵工艺条件对普洱茶(熟茶)主要物质变化的影响。结果表明:普洱茶(熟茶)的后发酵过程中,茶坯的水浸出物、茶多酚、水溶性糖、茶黄素、茶红素、氨基酸、原果胶的含量均减少,其中氨基酸、原果胶的含量变化呈波动状态;茶褐素、咖啡碱和水溶性果胶的含量则增加,其中水溶性果胶的含量变化呈波动状态;茶红素含量减少较明显,而茶褐素、水溶性果胶含量则增加较明显。从不同层次来看,上层茶坯的水浸出物、茶多酚、水溶性糖、咖啡碱、茶红素、茶褐素、水溶性果胶的含量变化幅度较大,中层茶坯的堆温、氨基酸、茶黄素、水溶性果胶含量变化幅度较大,下层茶坯的氨基酸、原果胶含量变化幅度较大。通过对不同发酵阶段及不同层次发酵情况的研究,可以增加对普洱茶(熟茶)的后发酵过程物质变化的可控程度,为进一步研究开发普洱茶(熟茶)深加工产品提供部分实验基础。
In this article,the changes in the main biochemical compositions of Puer tea from Lincang of Yunnan province during its post-fermentation process were systematically studied.The results showed that in the process of post-fermentation of Puer tea,the contents of water extract,tea polyphenols,water-soluble sugar,theaflavin,thearubigins,amino acid and protopectin in the refined baked green tea were all decreased,while the contents of theabrownins,theine and water-soluble pectin were all increased.The water extract,tea polyphenols,water-soluble sugar,theine,thearubigins,theabrownins and water-soluble pectin content in the upper layer had greater changes,the temperature,amino acid content,theaflavin content and water-soluble pectin content in the middle layer had greater changes,while the contents of amino acid and protopectin in the underlayer changed greatly.
出处
《江西农业学报》
CAS
2010年第7期63-68,共6页
Acta Agriculturae Jiangxi
基金
国家课题"普洱茶深加工产品研究开发"(2007BAD58B03)
关键词
普洱茶(熟茶)
发酵
生化成分
物质变化
Puer tea
Fermentation
Biochemical composition
Material change
