5种不同干燥方式对云南工夫红茶品质的影响

Influence of 5 kinds of different drying methods on the quality of Yunnan Congou black tea

中文关键词:  工夫红茶  毛火  足火  干燥温度  品质

英文关键词:Congou black tea  primary drying for baking  final drying process  drying temperature  quality

中文摘要:

      摘 要: 目的 探讨5种不同干燥方式(全烘、炒烘结合、炒干、日光干燥、微波干燥)对云南工夫红茶品质的影响, 优化干燥的关键工序, 探寻云南工夫红茶最适干燥方式。方法 以夏秋季佛香三号品种和清水三号品种优质鲜叶为原料, 经过相同的萎凋、揉捻、发酵工序后, 按照实验设计进行不同干燥温度及不同的干燥方式进行干燥, 制得实验样品。通过设置毛火100、110、120℃和足火90、100、110℃的干燥组合条件, 对比分析所制成品茶理化成分及感官品质, 探寻云南工夫红茶最佳干燥温度组合。并基于此分析5种不同干燥方式对成品茶理化成分及感官品质的影响。结果 云南工夫红茶最优干燥温度组合为毛火110℃, 足火90℃。全烘有利于工夫红茶各项感官指标的协调, 综合品质最好; 日光干燥有利于花香、果香的形成, 且茶黄素、茶红素和茶褐素含量均高, 有利于茶汤形成“红、亮, 有金圈”的品质特征; 微波干燥有利于花香型香气物质的形成, 但汤色茶红素茶褐素含量较低, 不利于“红汤”的形成; 炒干不利于红茶干茶色泽的形成, 也不利于滋味物质的形成, 整体滋味评价均呈现出稍涩; 炒烘结合的干燥方式有利于产生焦糖香, 甜香。结论 5种干燥方式中, 全烘更有利于云南工夫红茶各项品质的形成, 其次是日光干燥和炒烘结合干燥, 其次是微波干燥, 最后是炒干。

英文摘要:

      Objective To explore the influence of 5 kinds of different drying methods (drying, frying-drying combination, fried drying, sunlight drying, microwave drying) on the quality of Yunnan Congou black tea, optimize the key process of drying, and explore the best drying method of Yunnan Congou black tea. Methods With summer and autumn high-quality fresh leaves of Foxiang No.3 and Qingshui No.3 varieties as raw materials, after the same withering, rolling and fermentation processes, the experiment was dried according to different drying temperatures and different drying methods to make the experimental samples. By setting the drying combination conditions of 100, 110, 120℃ of primary drying for baking and 100, 110, 90℃ of final drying process, the physical and chemical components and sensory quality of the tea were compared and analyzed to explore the best drying temperature combination of Yunnan Congou black tea. Based on this, the effects of 5 kinds of different drying methods on physicochemical composition and sensory quality of finished tea were analyzed. Results The primary drying for baking was 100℃, the final drying process was 90℃ that was best dry temperature combination of Yunnan Congou black tea. Drying was conducive to the coordination of various sensory indexes of Congou black tea, and the comprehensive quality was the best. Sunlight drying was conducive to the formation of floral, fruit fragrance, and the content of the aflavins, the arubigins and the abrownine was high, which was conducive to the formation of “red, bright, golden circle” quality characteristics of tea soup. Microwave drying was beneficial to the formation of floral aroma substances, and the content of the arubigins and the abrownine was low, which was not conducive to the formation of “red soup”. Fried drying was not conducive to the formation of colors of dry tea, also was not conducive to the formation of taste substances, the overall taste evaluation was slightly astringent. The frying-drying combination method was conducive to producing caramel aroma and sweet aroma. Conclusion Among the 5 kinds of drying methods, drying is more conducive to the formation of the quality of Yunnan Congou black tea, followed by sunlight drying and frying-drying combined with drying, followed by microwave drying, and finally fried drying.