红茶发酵影响因素及品质调控技术研究进展

Research progress on influencing factors and quality control technology of black tea fermentation

中文关键词:  红茶滋味  影响因子  品质调控  微生物

英文关键词:black tea  taste  influencing factor  quality control  light quality  microorganism

中文摘要:

      红茶是我国主要的消费茶类之一, 其加工步骤为萎凋、揉捻、发酵和干燥, 其中发酵是红茶品质特征形成的关键环节。关于红茶发酵过程中影响因素及品质调控技术, 已有文献表明, 多酚类物质含量及组成比例、酶种类及其活性、温度、湿度、pH, 以及发酵过程中微生物等内部及环境因素均会影响红茶品质特征化合物的形成, 从而影响其品质。目前常用的品质调控技术主要包括新发酵技术、冷冻萎凋技术、外源酶技术以及光质。未来研究重点将是优化红茶适制品种培育、环境因子间的交互作用机制、微生物对红茶发酵品质的影响机制和加工设备智能化等方面, 因此本文通过对红茶发酵影响因素及品质调控技术的研究进展进行综述, 以期为提升红茶的滋味品质和推进红茶新研究进展提供借鉴与参考。

英文摘要:

      Black tea is one of the main consumer teas in China, and its processing steps include withering, rolling, fermentation, and drying. Among them, fermentation is the key link in forming the quality characteristics of black tea. Regarding the influencing factors and quality control techniques in the fermentation process of black tea, literature has shown that the content and composition ratio of polyphenols, enzyme types and activities, temperature, humidity, pH, as well as internal and environmental factors such as microorganisms during the fermentation process, can all affect the formation of characteristic compounds in black tea quality, thereby affecting its quality. The commonly used quality control techniques currently include new fermentation techniques, freeze-thaw adjustment techniques, exogenous enzyme techniques, and light quality. The future research focus will be on optimizing the cultivation of suitable varieties of black tea, the interaction mechanism between environmental factors, the influence mechanism of microorganisms on the fermentation quality of black tea, and the intelligence of processing equipment. Therefore, this article reviewed the research progress of influencing factors of black tea fermentation and quality control technology, in order to provide reference and guidance for improving the taste and quality of black tea and promoting new research progress in black tea.