| 温控炭焙对武夷岩茶生化品质的影响 |
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| 引用本文： | 林燕萍,;张见明,;黄莹蓉,;张芳芳,;苏晓瑜,;曾苗婷,;龙乐,;沈琼虹,;黄毅彪.温控炭焙对武夷岩茶生化品质的影响[J].宜春师专学报,2014(12):107-110. |
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| 作者姓名： | 林燕萍 ;张见明 ;黄莹蓉 ;张芳芳 ;苏晓瑜 ;曾苗婷 ;龙乐 ;沈琼虹 ;黄毅彪 |
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| 作者单位： | [1]武夷学院茶与食品学院,福建武夷山354300; [2]福建省高校茶叶研究中心,福建武夷山354300 |
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| 基金项目： | 福建省科技计划项目（2014N0008）; 福建省教育厅A类项目（JA12329）; 福建省教育厅高校服务海西重点项目（A096）; 福建省大学生创新创业训练计划项目（201410397032）; 对接南平发展科技专项科技重大项目（N2011Wz01）; 南平市科技计划项目（N2012Z06（3））; 烟茶互融横向项目; 武夷学院校科研基金资助项目青年专项（XQ201302） |
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| 摘 要： | 温控炭焙结合传统炭焙的优点,并结合现代温度控制技术,对于保持茶叶品质的稳定和高效利用能源具有重要作用。采用武夷岩茶为材料,在130℃、120℃和110℃温度下分别烘焙6h,分析不同炭焙温度对武夷岩茶水仙感官品质、主要理化成分的影响。结果表明：以温控炭焙130℃6h处理的茶样感官审评得分最高。氨基酸、茶多酚、咖啡碱含量呈下降趋势,水浸出物含量差异不显著。汤色RGB值CK处理最大,A3处理最小。
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| 关 键 词： | 武夷岩茶 温控 炭焙 生化 品质 |
The Effect of Temperatured Control Charcoal Baking on the Quality of Wuyi Rock Tea |
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| Institution: | LIN Yan - ping ZHANG Jian - ming HUANG Ying - rong et al ( 1. Tea Science and Biology Department, Wuyi University; 2. Tea Engineering Research Institute of Fujian Colleges and Universities, Wuyishan 354300, Ch ha) |
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| Abstract: | Combining with the advantages of traditional charcoal baked and modern temperature conl technolo- gy, the temperature control charcoal baked plays an important role in maintaining the stability of tea qua ity and im- proving the use of energy efficiently. Chosing Wuyi rock tea as the material, and baking for 6 hours at the tempera- tures of 130℃, 120℃ and ll0℃. Then Analyzing the effect on qualities and the main biochemical components of Wuyi Rock tea at different carbon baking temperatures. The result shows that： Baked with the temperatu re of 130℃ for 6 hours get the highest score by sensory evaluation ; and the content of the amino acids, tea polyphenpls and caf- feine is decreased when baking temperature is enhanced, and the difference in water extract content is unsignifi- cant. The RGB （ Red, Green, Blue） value of liquor color, CK maximum, A3minimum. |
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| Keywords: | Wuyi Rock Tea Temperatured Control Charcoal Baking Biochemical Components Qaality |
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