摘要
以信阳毛尖茶为原料,设置三个低温贮藏温度(5℃,-10℃,-20℃),贮藏期间进行温度补偿处理,测定理化指标和感官品质,以探究温度补偿处理对低温贮藏条件下信阳毛尖茶品质的影响。结果表明,随着贮藏时间的延长,茶叶含水率升高,氨基酸、茶多酚、叶绿素和维生素C含量出现不同程度的损失,感官品质也逐渐下降。温度补偿处理可显著抑制茶叶含水率的升高和内含物含量的下降,维持感官品质。另外,低温贮藏对经温度补偿处理的信阳毛尖茶品质影响并不显著,从环保节能角度,建议选择5℃贮藏。
In this study,Xinyang Maojian was used as a raw material,and three low-temperature storage temperatures(5℃,-10℃,-20℃)were set.Temperature compensation treatment was carried out during storage,and the physical and chemical indicators and sensory quality were measured to explore the effect of temperature compensation treatment on the quality of Xinyang Maojian tea under low-temperature storage conditions.The results showed that with the prolongation of storage time,the moisture content of tea increased,the contents of amino acids,tea polyphenols,chlorophyll,and vitamin C lost in varying degrees,and the sensory quality also gradually decreased.Temperature compensation treatment can significantly inhibit the increase of moisture content of tea and the decrease of content of contained substances of tea,and maintain the sensory quality.In addition,the effect of low temperature storage conditions on the quality of Xinyang Maojian tea treated with temperature compensation was not significant.From the perspective of environmental protection and energy saving,it is recommended to choose a storage condition of 5℃.
作者
姜兴旭
陈龙
张阳阳
王荣荣
刘开华
胡一兵
JIANG Xing-xu;CHEN Long;ZHANG Yang-yang;WANG Rong-rong;LIU Kai-hua;HU Yi-bing(Xinyang College of Agriculture and Forestry,Xinyang 464000,China;Henan Province Key Laboratory for Comprehensive Development of Tea Tree Resources,Xinyang 464000,China)
出处
《茶叶通讯》
北大核心
2020年第4期654-658,共5页
Journal of Tea Communication
基金
河南省科技攻关项目(182102110131)。
关键词
温度补偿
低温贮藏
信阳毛尖
Temperature compensation
Low temperature storage
Xinyang Maojian tea
