LUO Jinlong, CHEN Shengxiang, SHEN Qiang, et al. Processing Technology and Quality Evaluation of 'Bashanzao' Purple Bud Leaf Black Tea[J]. Science and Technology of Food Industry, 2023, 44(2): 185−195. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080045.
Citation: LUO Jinlong, CHEN Shengxiang, SHEN Qiang, et al. Processing Technology and Quality Evaluation of 'Bashanzao' Purple Bud Leaf Black Tea[J]. Science and Technology of Food Industry, 2023, 44(2): 185−195. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080045.

Processing Technology and Quality Evaluation of 'Bashanzao' Purple Bud Leaf Black Tea

More Information
  • Received Date: August 04, 2021
  • Available Online: November 16, 2022
  • In order to explore the processing process of black tea and its preparation of tea from 'Bashanzao' purple bud leaves. In this study, the purple bud leaves of 'Bashanzao' were selected as raw materials, and the process optimization was carried out based on the processing technology of Wanyuan black tea. The key processing technologies of black tea (withering, fermentation and drying) were carried out by single factor experiment and orthogonal experiment. The optimal process parameters of purple bud leaf black tea were determined by sensory score and ratio of the sum of theaflavins and thearubigins to theafuscin TFRB, to explore the effects of different parameters of key processing technology on the quality of black tea. Taking the green buds and leaves of 'Fuding Dabai' as the control, the new shoots of one bud and one leaf were collected and processed into black tea according to the optimized processing technology. The prepared tea sample and 'Bashanzao' purple bud and leaf black tea passed sensory evaluation, determination and analysis of internal quality components and aroma components. The results showed that the optimal processing technology of 'Bashanzao' purple bud leaf black tea was withering time 21 h, fermentation time 4.5 h, drying temperature 90 ± 2 ℃, and the highest sensory score was 92.83 ± 0.19. The sensory quality of 'Bashanzao' purple bud leaf black tea was better than the control. The contents of tea polyphenols, amino acids, soluble sugar, water extract, caffeine, theaflavin and thearubin were 12.58%, 3.62%, 2.89%, 37.89%, 4.61%, 0.38% and 3.57% respectively, which were higher than the control. TFRB was 1.07, which was its fresh taste, the material basis of red and bright soup. The contents of total amino acid components, fresh amino acid components and sweet amino acid components were 32.35, 22.68 and 3.45 mg/g respectively, which were 10.03%, 7.28% and 26.84% higher than the control respectively. 43 aroma components were detected, and the total amount was 57.72 μg/g, 11.67% higher than the control group. The processing technology of 'Bashanzao' purple bud leaf black tea determined in this study has excellent tea quality.
  • [1]
    佚名. 万源市富硒茶叶产业现状探析[J]. 中国茶叶,2016,38(12):26−27. [Nameless. Analysis on the current situation of selenium enriched tea industry in Wanyuan City[J]. China Tea,2016,38(12):26−27.
    [2]
    胡泉明. “巴山早” 茶[J]. 世界农业,2008(6):69. [HU Q M. "Bashan Zao" tea[J]. World Agriculture,2008(6):69.
    [3]
    萧力争, 胡祥文, 宫志华, 等. 紫色芽叶红茶适制性研究[J]. 天然产物研究与开发,2008,20(3):545−548. [XIAO Z Z, HU X W, GONG Z H, et al. Study on the suitability of purple bud leaf black tea[J]. Research and Development of Natural Products,2008,20(3):545−548. doi: 10.3969/j.issn.1001-6880.2008.03.042
    [4]
    郑杰, 李俊玲, 王晓, 等. 群体种茶树紫色芽叶的信阳红茶适制性研究[J]. 食品研究与开发,2020,41(22):45−48. [ZHENG J, LI J L, WANG X, et al. Study on the suitability of Xinyang black tea for mass planting of purple buds and leaves of tea[J]. Food Research and Development,2020,41(22):45−48. doi: 10.12161/j.issn.1005-6521.2020.22.008
    [5]
    贾炼, 冯林, 黄福涛. 万源红茶加工工艺及品质提升建议[J]. 中国茶叶,2018,40(9):30−32. [JIA L, FENG L, HUANG F T. Processing technology and quality improvement suggestions of Wanyuan black tea[J]. China Tea,2018,40(9):30−32. doi: 10.3969/j.issn.1000-3150.2018.09.008
    [6]
    纪荣全. 博罗紫芽茶适制性及其花青素组分分析[D]. 广州: 华南农业大学, 2017.

    JI R Q. Suitability and anthocyanin composition analysis of Boluo purple bud tea [D]. Guangzhou: South China Agricultural University, 2017.
    [7]
    KILEL E C, WANYOKO J K, FARAJ A K, et al. Optimization of manufacturing conditions of the new purple leafed kenyan teas-maceration style and withering duration[J]. International Food Research Journal,2018,25(2):730−736.
    [8]
    中国国家标准化管理委员会. GB/T 23776-2018茶叶感官审评方法[S]. 北京: 中国标准出版社, 2018.

    China National Standardization Administration. GB/T 23776-2018 Tea sensory evaluation method [S]. Beijing: China Standards Press, 2018.
    [9]
    中国国家标准化管理委员会. GB/T 8305-2013茶 水浸出物测定[S]. 北京: 中国标准出版社, 2013.

    National Standardization Administration of China. GB/T 8305-2013 Determination of tea extract [S]. Beijing: China Standards Press, 2013.
    [10]
    中国国家标准化管理委员会. GB/T 8313-2018茶叶中茶多酚和儿茶素类含量的检测方法[S]. 北京: 中国标准出版社, 2018.

    National Standardization Administration of China. GB/T 8313-2018 Method for determination of tea polyphenols and catechins in tea [S]. Beijing: China Standards Press, 2018.
    [11]
    中国国家标准化管理委员会. GB/T 8314-2013茶 游离氨基酸总量的测定[S]. 北京: 中国标准出版社, 2013.

    National Standardization Administration of China. GB/T 8314-2013 Determination of total free amino acids in tea [S]. Beijing: China Standards Press, 2013.
    [12]
    中国国家标准化管理委员会. GB/T 8312-2013茶 咖啡碱测定[S]. 北京: 中国标准出版社, 2013.

    National Standardization Administration of China. GB/T 8312-2013 Determination of caffeine in tea[S]. Beijing: China Standards Press, 2013.
    [13]
    钟萝. 茶叶品质理化分析[M]. 上海: 上海科学技术出版社, 1989.

    ZHONG L. Physicochemical analysis of tea quality [M]. Shanghai: Shanghai Science and Technology Press, 1989.
    [14]
    中国国家标准化管理委员会. GB/T 30987-2020 植物中游离氨基酸的测定[S]. 北京: 中国标准出版社, 2014.

    China National Standardization Administration. GB/T 30987-2020 Determination of free amino acids in plants [S]. Beijing: China Standards Press, 2014.
    [15]
    黄意欢. 茶学试验技术[M]. 北京: 中国农业出版社, 1997.

    HUANG Y H. Experimental techniques of tea science [M]. Beijing: China Agricultural Publishing House, 1997.
    [16]
    滑金杰, 袁海波, 姚月凤, 等. 温度对茶发酵叶色泽及茶色素含量的影响[J]. 农业工程学报,2018,34(12):300−308. [HUA J J, YUAN H B, YAO Y F, et al. Effect of temperature on color and pigment content of fermented tea leaves[J]. Journal of Agricultural Engineering,2018,34(12):300−308. doi: 10.11975/j.issn.1002-6819.2018.12.038
    [17]
    刘盼盼, 郑鹏程, 龚自明, 等. 工夫红茶品质分析与综合评价[J]. 食品科学,2021,42(12):195−205. [LIU P P, ZHENG P C, GONG Z M, et al. Quality analysis and comprehensive evaluation of Gongfu black tea[J]. Food Science,2021,42(12):195−205.
    [18]
    NIE C N, ZHONG X X, HE L, et al. Comparison of different aroma-active compounds of Sichuan Dark brick tea and Sichuan Fu zhuan brick tea using gas chromatography-mass spectrometry (GC-MS) and aroma descriptive profile tests[J]. European Food Research and Technology,2019,245(9):1963−1979. doi: 10.1007/s00217-019-03304-1
    [19]
    DIANA P F, CARLOS E O, DEVIN G P, et al. Chemical and sensory comparison of fresh and dried lulo (Solanum quitoense Lam.) fruit aroma[J]. Food Chemistry,2015,169:85−91. doi: 10.1016/j.foodchem.2014.07.111
    [20]
    叶玉龙. 萎凋/摊放对茶叶在制品主要理化特性的影响[D]. 重庆: 西南大学, 2018.

    YE Y L. Effects of withering/spreading on main physical and chemical properties of tea products in process [D]. Chongqing: Southwest University, 2018.
    [21]
    刘少群, 孙彬妹, 段莹, 等. 不同萎凋程度处理对单芽红茶品质的影响[J]. 茶叶通讯,2015,42(4):30−34. [LIU S Q, SUN B M, DUAN Y, et al. Effects of different withering treatments on the quality of single bud black tea[J]. Tea Communication,2015,42(4):30−34. doi: 10.3969/j.issn.1009-525X.2015.04.007
    [22]
    宋振硕, 王丽丽, 陈键, 等. 茶鲜叶萎凋过程中主要品质成分的动态变化[J]. 茶叶学报,2016,57(3):138−141. [SONG Z S, WANG L L, CHEN J, et al. Dynamic changes of main quality components during withering of fresh tea leaves[J]. Journal of Tea,2016,57(3):138−141. doi: 10.3969/j.issn.1007-4872.2016.03.007
    [23]
    池玉洲, 黄林敏. 萎凋、发酵等关键工序对工夫红茶品质影响的生产实践与研究进展[J]. 福建茶叶,2011,33(3):11−14. [CHI Y Z, HUANG L M. Production practice and research progress on the impact of key processes such as withering and fermentation on the quality of Gongfu black tea[J]. Fujian Tea,2011,33(3):11−14. doi: 10.3969/j.issn.1005-2291.2011.03.004
    [24]
    段红星, 邵宛芳. 红茶加工中物质变化与品质形成的关系[J]. 福建茶叶,2004(2):13−14. [DUAN H X, SHAO W F. Relationship between material changes and quality formation in black tea processing[J]. Fujian Tea,2004(2):13−14. doi: 10.3969/j.issn.1005-2291.2004.02.016
    [25]
    袁林颖, 钟应富, 张莹, 等. 红茶萎凋技术研究现状与展望[J]. 南方农业,2014,8(3):63−67. [YUAN L Y, ZHONG Y F, ZHANG Y, et al. Research status and prospect of black tea withering technology[J]. Southern Agriculture,2014,8(3):63−67. doi: 10.3969/j.issn.1673-890X.2014.03.021
    [26]
    ROBERTS G R, SANDERSON G W. Changes undergone by free amino-acids during the manufacture of black tea[J]. Journal of the Science of Food & Agriculture,2010,17(4):182−188.
    [27]
    杨娟, 袁林颖, 李中林, 等. 重庆工夫红茶发酵工序条件初报[J]. 中国茶叶加工,2018,154(4):55−59. [YANG J, YUAN L Y, LI Z L, et al. Preliminary report on fermentation process conditions of Chongqing Gongfu black tea[J]. China Tea Processing,2018,154(4):55−59. doi: 10.15905/j.cnki.33-1157/ts.2018.04.013
    [28]
    吴学进, 陈克, 揭国良, 等. 红茶加工过程萎凋和发酵工序技术研究进展[J]. 中国茶叶加工,2018(4):17−23. [WU X J, CHEN K, JIE G L, et al. Research progress of withering and fermentation process technology in black tea processing[J]. China Tea Processing,2018(4):17−23. doi: 10.15905/j.cnki.33-1157/ts.2018.04.005
    [29]
    王秋霜, 凌彩金, 乔小燕, 等. 萎凋及发酵时间对广东丹霞红茶香气及品质的影响[J]. 茶叶科学,2019,39(3):342−354. [WANG Q S, LING C J, QIAO X Y, et al. Effects of withering and fermentation time on aroma and quality of Guangdong Danxia black tea[J]. Tea Science,2019,39(3):342−354. doi: 10.3969/j.issn.1000-369X.2019.03.012
    [30]
    MUTHUMANI T, KUMAR R S S. Influence of fermentation time on the development of compounds responsible for quality in black tea[J]. Food Chemistry,2007,101(1):98−102. doi: 10.1016/j.foodchem.2006.01.008
    [31]
    罗小梅, 邓慧群, 林国轩, 等. 桂香22号工夫红茶发酵过程中的品质变化[J]. 西南农业学报,2015,28(5):2232−2235. [LUO X M, DENG H Q, LIN G X, et al. Quality changes of Guixiang 22 Gongfu black tea during fermentation[J]. Southwest Agricultural Journal,2015,28(5):2232−2235. doi: 10.16213/j.cnki.scjas.2015.05.073
    [32]
    张雁飞, 李立祥, 张小福, 等. 冷冻对红茶品质的影响[J]. 茶叶科学,2013(4):370−376. [ZHANG Y F, LI L X, ZHANG X F, et al. Effect of freezing on the quality of black tea[J]. Tea Science,2013(4):370−376. doi: 10.3969/j.issn.1000-369X.2013.04.013
    [33]
    郑斯林. 四川引种青心乌龙品种夏秋红茶加工工艺研究[D]. 成都: 四川农业大学, 2016.

    ZHENG S L. Study on the processing technology of Xiaqiu black tea [D]. Chengdu: Sichuan Agricultural University, 2016.

Catalog

    Article Metrics

    Article views (178) PDF downloads (15) Cited by()

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return