木城黄茶闷黄工艺优化研究OA
Research on Optimization of Yellowing Process of Mucheng Yellow Tea
为优化木城黄茶工艺并缩短加工周期,研究设置杀青叶闷黄后复闷(SQ组)、揉捻叶持续恒温闷黄(RH组)、揉捻叶间歇式加温闷黄(RJ组)三种差异化闷黄工艺,系统探究闷黄时间对木城黄茶感官品质及内含成分的影响,筛选最优工艺参数.结果表明,揉捻叶持续恒温闷黄工艺(45±5 ℃,闷黄40 h)为木城黄茶最优加工方案,该工艺生产的茶叶外形绿黄较润、汤色黄亮、香气纯和甜香、滋味浓甜醇和,理化成分含量适宜,水浸出物41.4％、可溶性糖18.4 mg/g、茶黄素0.7％,符合木城黄茶典型品质特征.研究结果可为木城黄茶的标准化生产提供科学依据与技术支撑.
In order to optimize the processing of Mucheng yellow tea and shorten the processing cycle,this study designed three differentiated yellowing processes,including post-fixation leaf yellowing(SQ group),continuous constant-temperature yellowing of rolled leaves(RH group),and intermittent heating yellowing of rolled leaves(RJ group).The effects of yellowing time on the sensory quality and chemical components of Mucheng yellow tea were systematically explored to identify optimal process parameters.The results showed that the continuous constant-temperature yellowing of rolled leaves(45±5 ℃ for 40 h)was the optimal processing method.Tea produced under this condition exhibited a moist greenish yellow appearance,bright yellow soup,pure and sweet aroma,and a rich,mellow,and sweet taste.The content of key physical and chemical components were appropriate,including 41.4％water extract,18.4 mg/g of soluble sugar and 0.7％theaflavins,which was in line with the typical quality characteristics of Mucheng yellow tea.These findings provide scientific evidence and technical support for the standardized production of Mucheng yellow tea.
张冬莲;刘彦;吕金丽;甘兴丽;罗凯
六盘水市农业科学研究院,贵州六盘水 553000六盘水市农业科学研究院,贵州六盘水 553000六盘水市农业科学研究院,贵州六盘水 553000六盘水市乡村振兴服务中心,贵州六盘水 553000六盘水市农业科学研究院,贵州六盘水 553000
轻工纺织
木城黄茶闷黄方法感官品质内含成分相关性分析
Mucheng yellow teaYellowing methodSensory qualityComponentsCorrelation analysis
《中国茶叶加工》 2026 (1)
67-73,7
贵州省科协"新质黔沿"引领项目(2025XZQYXM-01-31)
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