掌叶覆盆子甜茶的茶类适制性研究

Study on processing suitability of sweet tea of Rubus chingii var. suavissimus

中文关键词:  掌叶覆盆子甜茶  茶类  适制性  品质

英文关键词:sweet tea of Rubus chingii var. suavissimus  tea type  processing suitability  quality

中文摘要:

      目的 探究掌叶覆盆子甜茶(Rubus chingii var. suavissimus)的茶类适制性。方法 采用4种茶类制作工艺加工甜茶叶片, 通过感官审评和理化检测评价不同加工工艺对甜茶品质的影响。结果 采用不同茶类加工方法制得的甜茶均能形成对应茶类的品质特征, 以绿茶和白茶加工方法更有利于甜茶感官品质的形成。不同茶类加工方法对甜茶的多酚、游离氨基酸和可溶性糖含量的影响达到极显著水平(P<0.01), 对水浸出物和黄酮含量的影响不显著(P>0.05)。水浸出物含量(449.02~490.51 g/kg)、多酚含量(58.83~104.24 g/kg)、游离氨基酸含量(6.91~11.60 g/kg)、可溶性糖含量(175.41~201.20 g/kg)和黄酮含量(22.69~24.51 g/kg)均以绿茶型和白茶型甜茶高于红茶型和青茶型甜茶。结论 掌叶覆盆子甜茶适宜加工绿茶型和白茶型产品。

英文摘要:

      Objective To investigate the processing suitability of sweet tea of Rubus chingii var. suavissimus. Methods Sweet tea leaves were processed with 4 kinds of tea processing methods in the experiment. Effects on the quality of sweet tea samples were identified through sensory evaluation and chemical components detection. Results The results showed that the sweet tea prepared by different tea processing methods exhibited the quality characteristics of the corresponding tea type. Green tea and white tea processing methods were more conducive to the formation of the sensory quality of sweet tea. Different tea processing methods had extremely significant effects on the polyphenols, free amino acids and soluble sugar contents in sweet tea (P<0.01), but had no significant effects on the content of water extract and flavonoids (P>0.05). The content of water extract (449.02–490.51 g/kg), polyphenol (58.83–104.24 g/kg), free amino acid (6.91–11.60 g/kg), soluble sugar (175.41–201.20 g/kg), and flavonoid (22.69–24.51 g/kg) in green-tea-type and white-tea-type samples were higher than those in black-tea-type and oolong-tea-type samples. Conclusion Sweet tea is more suitable to process green-tea-type and white-tea-type products.