“金花”藤茶发花过程中主要成分和感官品质的变化

摘要

试验采用散茶发花工艺对藤茶和红茶的拼配原料试制“金花”藤茶,对发花过程主要化学成分和感官品质的变化进行了探讨.结果表明,金花藤茶加工过程中多酚、氨基酸、二氢杨梅素有所减少,分别减少了49.68％、56.79％和39.29％；可溶性糖、咖啡碱及水浸出物分别增加了4.65％、3.90％和2.82％；儿茶素的含量在金花藤茶的制造过程中呈下降趋势.发花克服了原茶不愉快的“青气”,汤色橙红明亮,香气为甜香和菌花香,滋味醇和回甘.%The growth of Eurotium cristatum on the blended material of Ampelopsis grossedentata and black tea in simulated processing condition of loose tea and the variations of main components contents and sensory quality of Jinhua tengcha during processing were tested. The results showed that the contents of polyphenol, amino acid and dihydromyricetin decreased 49.68% , 56. 79% and 39. 29% respectively. Soluble sugar, caffeine and water extract increased 4. 65% , 3. 90% and 2. 82% respectively. Catechins showed downward trend during processing of Jinhua tengcha Jinhua tengcha has the features of not having unpleasant raw taste, red-bright liquid, sweet fragranc and aro-hid flavoure, sweet and mellow taste.