Changes on Physical, Chemical and Sensory Properties of Compressed White Tea Cakes During Processing
-
摘要: 为了解白茶压饼过程各工艺关键点对白茶品质形成影响及作用机制，将白茶压饼过程分为瞬时蒸汽高温高湿ZQ、模拟压饼时湿闷状态SM、压饼力作用YS、压饼力作用后长时烘干YB作用，探讨白茶压饼过程各关键点ZQ、SM、YS、YB处理中白茶制品生化成分和感官品质的动态变化。结果表明，ZQ、SM、YS、YB处理对白茶外形由松散变为紧实作用效果显著，容重比原始样增加1.0~1.5倍；ZQ处理是影响色泽的重要工序，降低氨基酸含量，散发青气；SM处理促进蛋白质水解，积累氨基酸，大幅度提高茶红素含量；YS引起茶多酚下降，茶汤浓度增加，滋味转鲜爽；YB处理茶多酚大幅度提高，香气由青、杂转化为陈、药香味，滋味变浓醇，是白茶饼特征香气，滋味品质形成的关键工序。Abstract: To decipher the quality in relation to processing of compressed white tea cakes, the physical and chemical changes of the tea leaves at key stages in varied processes were monitored. Four treatments, including steaming (ZQ), moisturizing (SM), pressing (YS) and prolonged drying after compressing (YB), in the making of the product were applied for evaluation. All treatments exerted significant effects on the compactness of the cakes with a 100%-150% increase on the bulk density. Among the treatments, ZQ also significantly affected the leaf color, amino acid content and green note reduction; SM stimulated protein hydrolysis as well as amino acid and thearubigins accumulations; YS lowered the polyphenol content, and increased the concentration and freshness of the brewed tea; and, YB encouraged formation of the characteristic aroma and taste of the white tea cakes with increased water extracts and polyphenols as well as heightened conversion of green/earthy to fragrant/elegant note for the brewed tea.
-
Key words:
- white tea /
- tea cake /
- steaming /
- compressing /
- physical and chemical properties /
- sensory quality
-
表 1 白茶压饼试验方案
Table 1. Experimental design for white tea cake processing
茶样号 处理代号 处理与参数 原始样 M(S)-CK 原料重量300 g，热风固样(120℃，1 h) 蒸汽样 M(S)-ZQ 蒸汽30 s，热风固样(120℃，1 h) 湿闷样 M(S)-SM 蒸汽30 s，湿闷360 s，热风固样(120℃，1 h) 压饼打散样 M(S)-YS 蒸汽30 s，压制360 s(压力500 kPa)，热风固样(120℃，1 h) 压饼烘干样 M(S)-YB 蒸汽30 s，压制360 s(压力500 kPa)，烘干(60℃，8 h) 注：处理代号中M代表白牡丹茶，S代表寿眉茶。 
下载: 导出CSV
表 2 白茶压饼各处理容重变化
Table 2. Bulk densities of white tea cakes produced by various treatments
处理号 容重/(g·cm-3) 递增率/% 总增率/% 茶样号 容重/(g·cm-3) 递增率/% 总增率/% M-CK 0.086±0.001e 100 100 S-CK 0.065±0.003d 100 100 M-ZQ 0.092±0.003d 107 107 S-ZQ 0.072±0.002c 111 111 M-SM 0.100±0.001c 109 116 S-SM 0.074±0.003c 103 114 M-YS 0.131±0.004b 131 152 S-YS 0.147±0.002b 199 226 M-YB 0.180±0.004a 138 209 S-YB 0.168±0.005a 117 258 注：①不同处理之间不同字母表示差异显著(P < 0.05)，下表同。②容重递增率是指茶样容重与上一个处理容重比值的百分率，容重总增率是指茶样容重与原始样容重比值的百分率。
下载: 导出CSV
表 3 白茶压饼各处理生化成分变化
Table 3. Chemical compositions of white tea cakes produced by various treatments
茶样 处理号 茶多酚/% 氨基酸/% 酚氨比 咖啡碱/% 可溶性糖/% 黄酮/(mg·g-1) 白牡丹 M-CK 32.46±0.07a 4.20±0.052ab 7.72±0.08ab 5.05±0.029c 2.81±0.040ab 8.32±0.20a M-ZQ 31.92±0.31b 4.01±0.023b 7.97±0.12a 5.14±0.050ab 2.78±0.075b 8.36±0.22a M-SM 31.56±0.25b 4.22±0.070ab 7.48±0.18ab 5.21±0.026a 2.75±0.045b 8.10±0.13a M-YS 30.73±0.04c 4.28±0.27ab 7.18±0.48b 5.07±0.073bc 2.86±0.135a 7.70±0.020b M-YB 32.63±0.32a 4.32±0.10a 7.55±0.25ab 5.11±0.039bc 2.95±0.060a 8.31±0.19a 寿眉 S-CK 21.94±0.17d 1.56±0.047a 14.04±0.51c 3.59±0.037c 3.57±0.041a 13.99±0.14a S-ZQ 22.84±0.10c 1.50±0.010c 15.23±0.07ab 3.79±0.059a 3.49±0.11a 13.55±0.14b S-SM 23.46±0.079b 1.56±0.018ab 15.05±0.20ab 3.72±0.038b 3.48±0.059a 13.49±0.22b S-YS 22.65±0.10c 1.52±0.024bc 14.92±0.29b 3.61±0.046c 3.53±0.067a 13.51±0.20b S-YB 24.23±0.11a 1.55±0.033abc 15.6±0.38a 3.80±0.025a 3.63±0.11a 13.55±0.19b
下载: 导出CSV
表 4 白茶压饼各处理茶三素变化
Table 4. Three key substances in white tea cakes produced by various treatments
茶样 处理号 茶黄素/% 茶红素/% 茶褐素/% 白牡丹 M-CK 0.026±0.001a 0.54±0.013ab 1.22±0.022ab M-ZQ 0.030±0.007a 0.22±0.025b 1.59±0.042a M-SM 0.020±0.005a 0.80±0.057a 1.41±0.029ab M-YS 0.023±0.001a 0.62±0.056a 1.02±0.037b M-YB 0.020±0.001a 0.46±0.037ab 1.16±0.029ab 寿眉 S-CK 0.021±0.006ab 0.29±0.039ab 0.89±0.035b S-ZQ 0.027±0.010a 0.12±0.088c 1.06±0.065a S-SM 0.025±0.011ab 0.21±0.008b 0.96±0.091b S-YS 0.021±0.002ab 0.23±0.090b 0.93±0.040b S-YB 0.017±0.002b 0.34±0.096a 0.91±0.062b
下载: 导出CSV
表 5 白茶压饼各处理感官审评结果
Table 5. Sensory evaluation on teas brewed from white tea cakes produced by various treatments
茶样 处理号 汤色10% 香气25% 滋味30% 叶底10% 总分 排名 评语 分数 评语 分数 评语 分数 评语 分数 白牡丹 M-CK 深黄，微红，明亮 83 青气 80 青味，带发酵感 84 刺手，色青 87 82.9 4 M-ZQ 浅橙黄，明亮 80 略带青气 82 略带青味，有甜感 83 刺手，色尚青 86 82.7 5 M-SM 浅橙黄，明亮 82 甜香，略带花香 85 尚醇，带甜感 86 刺手，色尚青 84 84.9 2 M-YS 橙黄明亮 85 略带花香 88 浓醇 88 柔软，尚暗 86 87.3 1 M-YB 浅橙黄，尚明亮 81 陈香，带木香 84 浓醇，带陈味 85 柔软，碎，暗 82 83.7 3 寿眉 S-CK 橙黄明亮 86 青气，略杂 80 青味，带甜感 81 刺手，红暗，带青张 82 81.5 5 S-ZQ 黄，微红，尚亮 83 略带青气 84 尚清甜，略淡 83 刺手，红尚亮，略带青张 83 83.3 3 S-SM 橙黄，尚亮 85 尚清纯 86 尚清甜，略淡 83 刺手，红尚亮 85 84.5 2 S-YS 浅橙黄，尚亮 84 清纯，尚浓 88 醇厚，带甜 86 柔软，红尚亮 87 86.5 1 S-YB 暗黄，微红 81 陈香 82 浓醇，有梅子味 84 柔软，碎，红暗 82 82.7 4 注：总分由其他项目总和进行折算，总分=100%/75%*(汤色*10%+香气*25%+滋味*30%+叶底*10%)。
下载: 导出CSV
-
[1] 袁弟顺, 郑金贵.白茶的研究进展[J].福建茶叶, 2007, 29(2):2-4. https://www.wenkuxiazai.com/doc/e8ec7df6fad6195f302ba601.html [2] 周琼琼, 孙威江, 叶艳, 等.不同年份白茶的主要生化成分分析[J].食品工业科技, 2014, 36(9):351-354, 359. https://www.wenkuxiazai.com/doc/7ca5bd0119e8b8f67d1cb908.html [3] 陈玉春, 王碧英.白茶对小鼠血清红细胞生成素水平的影响[J].茶叶科学, 1998, 18(2):81-82. http://kns.cnki.net/KCMS/detail/detail.aspx?filename=cykk802.015&dbname=CJFD&dbcode=CJFQ [4] 张应根, 王振康, 陈林, 邬龄盛.花香型小块白茶饼加工工艺探讨[J].茶叶科学技术, 2013, 24(4):21-24, 30. http://www.doc88.com/p-0912894780675.html [5] 倪立新, 王燕, 张辉海.白牡丹茶饼的加工工艺[J].蚕桑茶叶通讯, 2011, 36(6):35-36. https://www.wenkuxiazai.com/doc/72d38c14a76e58fafab00330.html [6] 金心怡, 陈济斌, 吉克温.茶叶加工工程[M].北京:中国农业出版社, 2003:6-15. [7] 黄意欢.茶学实验技术[M].北京:中国农业出版社, 1997. [8] 张正竹.茶叶生物化学试验教材[M].北京:中国农业出版社, 2009. [9] 龚淑英, 谷兆骐, 范方媛, 等.浙江省主栽茶树品种工艺白茶的滋味成分研究[J].茶叶科学, 2016, 26(3):277-284. https://www.wenkuxiazai.com/doc/552937861eb91a37f0115c50-3.html [10] CARLONI P, TIANO L, PADELLA L, et al. Antioxidant activity of white, green and black tea obtained from the same tea cultivar[J]. Food Research International, 2013, 53(2):900-908. doi: 10.1016/j.foodres.2012.07.057 [11] 夏涛.制茶学[M].北京:中国农业出版社, 2016. -
点击查看大图
图(1) / 表(5)
计量
- 文章访问数: 1346
- HTML全文浏览量: 229
- PDF下载量: 124
- 被引次数: 0
