红茶萎凋中鲜叶理化变化及工艺技术研究进展

doi:10.11924/j.issn.1000-6850.2014-0760

摘要/Abstract

摘要： 萎凋是红茶初制的首道工序，对红茶品质风味的形成具有重要意义。随着萎凋时间的延长和萎凋环境的变化，鲜叶发生一系列物理状态转变和化学成分变化。文章阐述了红茶萎凋过程中鲜叶发生的主要物理特性和酶活性、主要品质成分及香气等主要化学特性变化，重点分析了温湿度、萎凋时间及光照等主要技术因子对于萎凋效果的影响，同时介绍了国内主要萎凋工艺技术和新型萎凋设备及技术。分析表明萎凋过程中鲜叶细胞变化趋势的研究，将是今后红茶萎凋基础性研究的趋势；有望通过各种检测技术可以将萎凋中鲜叶的感官信息转变成量化指标来对萎凋程度进行判断。

关键词: 面包, 面包

Abstract: The withering is the first process of black tea, significantly affected the flavour and quality of tea. With the change of time and environment conditions in the withering process, there is a series of physics and chemistry variation in tea leaves. This paper illustrated the major variation of the physical properties, enzymatic activity, biochemical components and aroma in the withering process of black tea, systematically analyzed the key technical factors that had influence on the black tea from temperature, humidity, light to time. The main technology and advanced equipment in withering process of black tea were introduced in detail. It is concluded that the cells change of leaves in the withering process will become the important direction of basic research in the future, and a variety of detection technology can be carried on to help transform information of sensory quality into scientific quantitative index to evaluate the result of the withering process.

黄藩,董春旺,朱宏凯,叶阳,张成. 红茶萎凋中鲜叶理化变化及工艺技术研究进展[J]. 中国农学通报, 2014, 30(27): 275-281.

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