揉捻前后刺梨不同添加量对刺梨红茶品质的影响OA
Effect of Different Rosa roxburghii Additive Amount Before and After Rolling Tea on Quality of Rosa roxburghii Black Tea
[目的]探明揉捻前后刺梨不同添加量对刺梨红茶感官品质及生化成分的影响,明确刺梨红茶品质的最优工艺条件,为生产刺梨红茶提供技术支持.[方法]以云南大叶种茶青与刺梨为原料,以茶青制品(不添加刺梨)为CK,RH30、RH60、RH90处理揉捻后刺梨添加量分别为茶质量的30%、60%、90%,RQ30、RQ60、RQ90处理揉捻前刺梨添加量分别为茶质量的 30%、60%、90%,通过感官评价及生化成分分析综合评价茶样品质.[结果]随刺梨量增加,茶样感官评价总分下降(刺梨量≥60%时酸涩感显著),RH30感官评价总分最高,为 90.28分.揉捻前添加刺梨,刺梨红茶的滋味协调性更优.游离氨基酸含量以 RQ30最高(2.72%),其含量明显受揉捻工艺影响;茶多酚含量以 RH60最高,为 13.32%;水浸出物含量随刺梨量增加而增加,RQ90最高(41.25%);茶色素转化受揉捻影响,揉捻前添加刺梨更利于茶黄素积累;揉捻后添加刺梨,茶红素及 VC含量更优;儿茶素总量、咖啡碱含量随刺梨量增加而减少,VC含量以 RH60最高,为 766.93 μg/g.[结论]刺梨红茶最佳加工工艺为揉捻后添加30%刺梨,其感官质量优,滋味协调性好.
[Objective]The effects of different Rosa roxburghii additive amount before and after rolling tea on sensory quality and biochemical components of R.roxburghii black tea were investigated to determine the optimal processing conditions and to provide technical support for the production of R.roxburghii black tea.[Method]The Yunnan large-leaf tea leaves and R.roxburghii were used as raw materials.The sensory quality and biochemical components of 6 R.roxburghii black tea treatments including RH30(adding R.roxburghii with 30%of total tea mass after rolling tea),RH60(adding R.roxburghii with 60%of total tea mass after rolling tea),RH90(adding R.roxburghii with 90%of total tea mass after rolling tea),RQ30(adding R.roxburghii with 30%of total tea mass before rolling tea),RQ60(adding R.roxburghii with 60%of total tea mass before rolling tea)and RQ90(adding R.roxburghii with 90%of total tea mass before rolling tea)were comprehensively evaluated and analyzed by taking single black tea as CK.[Result]The sensory evaluation score of R.roxburghii black tea samples decreased with increase of R.roxburghii additive amount,and when the R.roxburghii additive amount was≥60%of total tea mass,the sour and astringent taste of R.roxburghii black tea was significant.The sensory evaluation score of RH30 was the highest(90.28).The taste harmony of the black tea added with R.roxburghii before rolling tea was better.The free amino acid content of RQ30 was the highest(2.72%),and its content was significantly affected by the rolling technology.The tea polyphenol content of RH60 was the highest(13.32%).The water extract content in R.roxburghii black tea increased with increase of R.roxburghii additive amount,and the water extract content of RQ90 was the highest(41.25%).The conversion of tea pigments was affected by rolling tea,and adding R.roxburghii before rolling tea was more conducive to theaflavin accumulation.Adding R.roxburghii after rolling tea resulted in the higher content of thearubigins and vitamin C in R.roxburghii black tea.The caffeine content decreased with increase of R.roxburghii additive amount.The VC content of RH60 was the highest(766.93 μg/g).[Conclusion]The optimal processing technology for R.roxburghii black tea is adding 30%R.roxburghii after rolling tea,which is conducive to better sensory quality and taste harmony of R.roxburghii black tea.
蒲璐璐;高秀兵;周明;李露露;尹荣秀;邓吉斌;段学艺
贵州省茶叶研究所,贵州 贵阳 550006贵州省茶叶研究所,贵州 贵阳 550006贵州医科大学公共卫生与健康学院,贵州 贵安 561113贵州省茶叶研究所,贵州 贵阳 550006贵州省茶叶研究所,贵州 贵阳 550006晴隆县清韵茶业有限公司,贵州 晴隆 561400贵州省茶叶研究所,贵州 贵阳 550006
轻工纺织
刺梨红茶刺梨红茶加工工艺红茶品质茶多酚儿茶素茶黄素
Rosa roxburghiiblack teaRosa roxburghii black teaprocessing technologyquality of black teatea polyphenolcatechintheaflavin
《贵州农业科学》 2026 (10)
24-30,7
贵州省农业科学院青年基金项目"刺梨粗酶粉改善夏秋红茶风味品质研究"(黔农科院青年基金[2022]08号)黔南州科技计划项目"高品质刺梨红茶的关键加工技术研究与开发"(黔南科合[2026]20号)
评论