食品科学 ›› 2013, Vol. 34 ›› Issue (7): 135-139.doi: 10.7506/spkx1002-6630-201307028

• 基础研究 • 上一篇    下一篇

不同潮水量条件下普洱茶渥堆过程化学成分的变化

冯超浩,刘通讯*   

  1. 华南理工大学轻工与食品学院,广东 广州 510640
  • 收稿日期:2012-03-01 修回日期:2013-01-28 出版日期:2013-04-15 发布日期:2013-03-20
  • 通讯作者: 刘通讯 E-mail:nick.ch.fung@gmail.com

Influence of Water Content on Chemical Composition of Pu-erh Tea during Pile Fermentation Process

FENG Chao-hao,LIU Tong-xun*   

  1. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China
  • Received:2012-03-01 Revised:2013-01-28 Online:2013-04-15 Published:2013-03-20
  • Contact: LIU Tong-xun E-mail:nick.ch.fung@gmail.com

摘要: 通过设置不同潮水量进行实验室模拟普洱茶渥堆过程,系统地研究堆表与堆芯主要理化成分含量的变化规律,找出普洱茶快速模拟发酵的潮水量。结果表明:至渥堆结束,茶坯的茶多酚、儿茶素、茶黄素、茶红素、氨基酸的含量均呈减少趋势,水溶性糖、茶褐素、咖啡碱的含量则呈增加趋势。不同潮水量条件下渥堆茶样的堆温以及参与发酵的微生物的差异,显著地影响普洱茶的品质。结合感官评价得出,潮水量为45%的普洱茶表现出较佳的品质。

关键词: 普洱茶, 潮水量, 渥堆发酵, 化学成分

Abstract: To obtain the rational water content of pu-erh tea for pile-fermentation, variations in the contents of main components of Pu-erh tea were systematically investigated and the process of pile fermentation was simulated under varying water contents. The results showed that at the end of pile fermentation, the contents of tea polyphenols, catechins, heaflavin, thearubigins and amino acids showed a downtrend while the contents of water-soluble sugar, theabrownins and theine appeared to increase. Different water contents of tea led to differences in the species of microorganisms involved in the fermentation process and pile temperature, which eventually affected the quality of tea significantly. In sensory evaluations, the products with 45% water content showed better quality.

Key words: Pu-erh tea, water content, pile-fermentation, chemical component

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