比较了不同冷冻处理对红茶品质的影响,通过正交试验优化了冷冻、揉捻和发酵等工序的时间参数.结果表明,采用萎凋-冷冻-揉捻-发酵-干燥工艺,红茶感官审评总分较高,茶黄素含量高于其他工艺(P<0.05).正交试验结果显示,随着冷冻时间的延长,各感官因子得分呈上升趋势,冷冻时间对香气得分和总分的影响达到显著水平,但冷冻1d和2d之间各感官因子得分差异不显著;揉捻时间对红茶外形、汤色、香气、滋味得分和总分的影响显著,但1.5h和2.5h间差异不明显;发酵时间对各感官因子的得分影响不显著.冷冻1d和2d的茶样,氨基酸和茶黄素含量明显高于不冷冻茶样;冷冻时间、揉捻时间、发酵时间对其他化学成分含量的影响不显著.综合看,结合生产实际,引入冷冻技术的红茶加工工艺流程及参数为:鲜叶→萎凋(含水量60%左右)→冷冻(1d左右)→揉捻(1.5h左右)→发酵(1.5h左右)→干燥.%The effects of different freezing treatments on the quality of black tea were compared, and the time parameters of the freezing,rolling and fermentation process were optimized by orthogonal experiment. The results showed that the withering-freezing-rolling-fermentation-drying process of tea sensory evaluation score was higher than the others,and the content of theaflavin was higher than that of other technologies(P<0.05). Orthogonal test results showed that the scores of all sensory factors showed an upward trend,and the effect of freezing time on aroma score and total score reached a significant level with the increase of freezing time,but there was no significant difference in sensory scores between 1 d and 2 d; Effects of rolling time on the shape,color,aroma and taste of the soup and the total score were significant,but no significant difference between 1.5 h and 2.5 h; And the effect of the fermentation time on the score of each sensory factor was not significant. Tea samples frozen for 1 d and 2 d,the content of amino acids and theaflavins were significantly higher than that of non-frozen tea sam-ple; The effects of freezing time,rolling time and fermentation time on the contents of other compositions are not significant. Comprehensive view,combined with the actual production,the process and parameters of the processing of black tea with freez-ing technology are as follows:fresh leaves→withering(about 60% water)→frozen(about 1 d)→rolling(about 1.5 h)→fermentation (about 1.5 h)→drying.
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