冷冻对红茶品质的影响

doi:10.13305/j.cnki.jts.2013.04.010

Abstract

Abstract: In order to explore the influence of freezing process on the black tea quality and to improve the quality of black tea, the experiment on the freezing treatment during the processing of black tea was conducted. The results showed that the contents of tea polyphenols, amino acids and other major chemical components were increased in the freezing treatment, but the contents of caffeine and soluble sugar showed a slight reduction. The results of sensory evaluation also showed that the freezing processing products of black tea aroma is pure, with best quality.

Key words: freezing, black tea, composition, quality

CLC Number:

TS272.5⁺3

ZHANG Yan-fei, LI Li-xiang, ZHANG Xiao-fu, LU Zhao, YU Peng-liang, XUE Chen, HUA Zai-xin, MEI Yu. Effects of Freezing on Quality of Black Tea[J]. Journal of Tea Science, 2013, 33(4): 370-376.

References 14

[1]	方世辉, 王先锋, 汪惜生. 不同发酵温度和程度对工夫红茶品质的影响[J]. 中国茶叶加工, 2004(2): 19-21.
[2]	安徽农学院. 制茶学[M]. 2版. 北京: 中国农业出版社, 1999: 315-317.
[3]	汪东风, 卢福娣. 茶叶生物化学基础实验与技术研究[M]. 北京: 科学技术文献出版社, 1997.
[4]	T Ls, B NG.Gas chromatographic evidence for the occurrence of the hop oil components inbeer[J]. J Chromatogr, 1966(21): 1-5.
[5]	Schultz TH, A Flath R, Mon TR. Isolation of Volatile Components from a Model System[J]. Agric Food Chem, 1977, 25(3): 446-449.
[6]	Takami C, Shimotsukasa A, Kobayashi A.Aroma components of pomfon oolong tea[J]. Journal of the Agricultural Chemical Society of Japan, 1990, 64(8): 1349-1354.
[7]	宛晓春. 茶叶生物化学[M]. 北京: 中国农业出版社, 2003, 248-249.
[8]	黄建琴, 王文杰, 丁勇. 冷冻萎凋对工夫红茶品质的影晌[J]. 中国茶叶加工, 2005(1): 20-22.
[9]	杨伟丽, 肖文军, 邓克尼. 加工工艺对不同茶类主要生化成分的影响[J]. 湖南农业大学学报, 2001, 27(5): 384-386.
[10]	P D Collier, T Bryce, R Mallows, et al.The theaflavins of black tea[J]. Tetrahedron, 1973, 29(1): 125-142.
[11]	夏涛, 童启庆, 董尚胜, 等. 红茶萎凋发酵中β-葡萄糖苷酶的活性变化[J]. 茶叶科学, 1996, 16(1): 63-66.
[12]	汪德滋. 祁门红茶香气的初步分析[J]. 中国茶叶, 1994, 16(5): 16-17.
[13]	王华夫, 竹尾忠一, 伊奈和夫, 等. 祁门红茶的香气特征[J]. 茶叶科学, 1993, 13(1): 61-68.
[14]	竹尾忠一. 乌龙茶和红茶香气的食品化学研究[J]. 茶叶试验场研究报告, 1985(20): 175-180.

[1]	GAO Jianjian, CHEN Dan, PENG Jiakun, WU Wenliang, CAI Liangsui, CAI Yawei, TIAN Jun, WAN Yunlong, SUN Weijiang, HUANG Yan, WANG Zhe, LIN Zhi, DAI Weidong. Comparison on Chemical Components of Yunnan and Fuding White Tea Based on Metabolomics Approach [J]. Journal of Tea Science, 2022, 42(5): 623-637.
[2]	LIU Jianjun, ZHANG Jinyu, PENG Ye, LIU Xiaobo, YANG Yun, HUANG Tao, WEN Beibei, LI Meifeng. Effects of Light Waves on the Aroma Substances of Fresh Tea Leaves in Summer and Autumn During Spreading and the Quality of Final Green Tea [J]. Journal of Tea Science, 2022, 42(4): 500-514.
[3]	ZHANG Yinggen, XIANG Lihui, CHEN Lin, LIN Qingxia, SONG Zhenshuo, WANG Lili. Effects of Air Conditions Preset for Withering on Flavor Quality and Chemical Profiles of White Teas [J]. Journal of Tea Science, 2022, 42(4): 525-536.
[4]	TIAN Haixia, WEI Zhenzhen, MA Yue, LI Song, DAI Shen, LIU Haixin, HAO Binxiu. Study on the Application of Three-dimensional Vial Fermentation Technology of Puer Tea [J]. Journal of Tea Science, 2022, 42(4): 577-587.
[5]	LIU Qi, OUYANG Jian, LIU Changwei, CHEN Hongyu, LI Juan, XIONG Ligui, LIU Zhonghua, HUANG Jian'an. Research Progress of Tea Quality Evaluation Technology [J]. Journal of Tea Science, 2022, 42(3): 316-330.
[6]	OUYANG Ke, ZHANG Cheng, LIAO Xueli, KUN Jirui, TONG Huarong. Characterization of the Key Aroma in Corn-scented Congou Black Tea Manufactured from Camellia nanchuanica by Sensory Omics Techniques [J]. Journal of Tea Science, 2022, 42(3): 397-408.
[7]	AN Qi, QIU Tong, ZHANG Ying, XIAO Mingji, CHEN Aini, SHENG Caiyan, DAI Qianying. Study on the Preference of Large Yellow Tea Based on Consumers with Different Ages [J]. Journal of Tea Science, 2022, 42(3): 435-446.
[8]	XIANG Jing, LIANG Yuerong, ZHAO Dong, WANG Kairong, LU Jianliang, YUAN Ming'an, ZHENG Xinqiang. Variation of Oil Content in Tea Seed Kernel and Fatty Acid Compositions and Contents in Tea Seed Oil among Different Culitivars and Regions [J]. Journal of Tea Science, 2022, 42(2): 233-248.
[9]	SHU Zaifa, ZHENG Shenghong, SHAO Jingna, ZHOU Huijuan, JI Qingyong, LIU Yu, HE Weizhong, WANG Liyuan. Responses of Different Tea Cultivars (Strains) to Half Fertilization [J]. Journal of Tea Science, 2022, 42(2): 277-289.
[10]	LIU Shaqian, YANG Rui, HOU Chunlan, MA Juebing, GUO Jiarui. Decomposition Characteristics of Lignin and Cellulose in Different Litters of Ecological Tea Gardens in Mountainous Areas of Guizhou [J]. Journal of Tea Science, 2021, 41(5): 654-668.
[11]	WU Wanfu, LYU Shidong, YANG Xuefang, LI Yue, ZHANG Jiguang. Study of Characteristic Indexes and Fatty Acid Composition in Big-leaf Tea Plant (Camellia sinensis var. assamica) Seed Oils from Yunnan Province [J]. Journal of Tea Science, 2021, 41(4): 463-470.
[12]	CUI Lidan, ZHANG Xianglin, XIANG Xi, LI Lanlan, QU Qingyun, XU Yangyang, WANG Jiguo, LIU Feng, GONG Zhihua, XIAO Wenjun. The Effect of Initial Microwave Drying on Black Tea Quality [J]. Journal of Tea Science, 2021, 41(3): 406-418.
[13]	NING Jing, LI Jianquan, LIU Benying, ZHENG Hongfa, LU Fengmei, CHEN Lei, LIU Zhen, YE Shengtao, HUANG Hao, YANG Peidi, WU Gang, YANG Yang. Study on the Changes of Main Flavor Components of Yunnan Large Leaf Sun-dried Green Tea Before and After Fungal Fermentation [J]. Journal of Tea Science, 2021, 41(2): 213-227.
[14]	WANG Shenglin, YANG Chongshan, LIU Zhongyuan, LIU Shanjian, DONG Chunwang. Rapid Detection Method of Tea Polyphenol Content in Black Tea Fermentation Based on Electrical Properties [J]. Journal of Tea Science, 2021, 41(2): 251-260.
[15]	ZHANG Qunfeng, NI Kang, YI Xiaoyun, LIU Meiya, RUAN Jianyun. Advances of Magnesium Nutrition in Tea Plant [J]. Journal of Tea Science, 2021, 41(1): 19-27.

Effects of Freezing on Quality of Black Tea

PDF (PC)

Knowledge

Cited

Abstract

Cite this article

share this article

References 14

Related Articles 15

Metrics

Comments

Recommended 10