绿茶型花椒叶茶加工技术研究

Research on processing technology of green tea-type Zanthoxylum bungeanum leaf tea

中文关键词:  花椒叶  加工  品质  影响

英文关键词:Zanthoxylum bungeanum leaf tea  processing  quality  effect

中文摘要:

      目的 通过绿茶加工工艺研究绿茶型花椒叶茶的加工技术。方法 本研究拟利用花椒叶按绿茶工艺加工成一种风味代茶饮品, 通过感官审评和理化成分分析鲜叶摊放、杀青、揉捻、干燥、提香等工序对花椒叶茶品质的影响。结果 综合分析, 鲜叶摊放6 h、使用龙井锅杀青、杀青叶揉捻10 min、采用烘干方式干燥、以及100 ℃提香30 min, 有助于提高花椒叶茶的品质, 花椒叶茶外形墨绿匀整、汤色橙黄、花椒香味明显、滋味清爽稍涩。并且花椒叶茶内含物得到较好地保留, 水浸出物含量(389.70 g/kg)、多酚含量(95.04 g/kg)、游离氨基酸含量(25.13 g/kg)、可溶性糖含量(22.21 g/kg)和黄酮类含量(8.16 g/kg)。结果表明, 通过合理的绿茶工艺参数控制, 能够有效提升花椒叶茶的功能性和口感特点, 具有较大的市场开发潜力。结论 本研究为绿茶型花椒叶茶的加工提供了参考方案, 为综合开发利用花椒叶资源奠定了基础, 同时也显示出花椒叶茶作为新茶饮原料的潜力。

英文摘要:

      Objective To study the processing technology of green tea-type Zanthoxylum bungeanum leaf tea through the processing technology of green tea. Methods In this study, Zanthoxylum bungeanum leaf were processed into a flavorful tea drink according to the green tea process, and the effects of various processing steps included leaf withering, fixation, rolling, drying, and aroma enhancement on the quality of Zanthoxylum bungeanum leaf tea were analyzed through sensory evaluation and physicochemical composition. Results In the comprehensive analysis, withered the fresh leaves for 6 hours, used the Longjing pot for fixation, rolled the fixation leaves for 10 minutes, dryed them, and enhanced the aroma at 100 °C for 30 minutes all contributed to improving the quality of the Zanthoxylum bungeanum leaf tea. The appearance of Zanthoxylum bungeanum leaf tea was dark green and uniform, the soup color was orange and yellow, the aroma of pepper was obvious, and the taste was refreshing and slightly astringent. And Zanthoxylum bungeanum leaf tea content were better preserved, and the contents of water leachate (389.70 g/kg), polyphenols (95.04 g/kg), free amino acids (25.13 g/kg), soluble sugar (22.21 g/kg), and flavonoid content (8.16 g/kg). The results showed that through the reasonable control of green tea process parameters, the functionality and taste characteristics of Zanthoxylum bungeanum leaf tea could be effectively enhanced, with greater market development potential. Conclusion This study provides a reference program for the processing of green tea-type Zanthoxylum bungeanum leaf tea, which lays a foundation for the comprehensive development and utilization of Zanthoxylum bungeanum leaf resources and demonstrates the potential of Zanthoxylum bungeanum leaf tea as a new tea beverage ingredient.