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中国农学通报

中国农学通报 ›› 2023, Vol. 39 ›› Issue (11): 152-158.doi: 10.11924/j.issn.1000-6850.casb2022-1014

• 食品·营养·检测·安全 • 上一篇    下一篇

不同成熟度桑叶加工不同发酵度桑叶茶的适制性研究

肖阳1(), 沈维治1, 杨琼1, 邢东旭1, 李庆荣1, 邹宇晓1,2()   

  1. 1 广东省农业科学院蚕业与农产品加工研究所/农业农村部功能食品重点实验室/广东省农产品加工重点实验室，广州 510610
    2 岭南现代农业科学与技术广东省实验室茂名分中心，广东茂名 525032
  • 收稿日期:2022-12-08 修回日期:2023-01-31 出版日期:2023-04-15 发布日期:2023-04-10
  • 通讯作者: 邹宇晓，女，1973年出生，湖北荆门人，研究员，博士，主要从事蚕桑与南药资源利用方面的研究。通信地址：510610 广东省广州市天河区东莞庄一横路 蚕业所，E-mail：zouyuxiao@gdaas.cn。
  • 作者简介:

    肖阳，女，1982年出生，湖南长沙人，副研究员，硕士，主要从事蚕桑与南药资源利用方面的研究。通信地址：510610 广东省广州市天河区东莞庄一横路 蚕业所，Tel：020-89282649，E-mail：。

  • 基金资助:
    岭南现代农业科学与技术广东省实验室茂名分中心自主科研项目“化橘红等南药生产加工技术研究示范”(2021ZZ004); 广东省农业科学院农业优势产业学科团队建设项目“蚕桑多元化创新利用”(202119TD); 广东省现代农业产业技术体系创新团队建设专项资金“加工与综合利用”(2022KJ124); 2022年度高水平广东省农业科技示范市建设资金市院合作项目“佛山基塘农业研究院”

Mulberry Tea Processed with Leaves of Different Maturity and Under Different Fermentation Degrees: A Study on the Processing Suitability

XIAO Yang1(), SHEN Weizhi1, YANG Qiong1, XING Dongxu1, LI Qingrong1, ZOU Yuxiao1,2()   

  1. 1 Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610
    2 Maoming Sub-Center, Guangdong Provincial Laboratory of Lingnan Modern Agricultural Science and Technology, Maoming, Guangdong 525032
  • Received:2022-12-08 Revised:2023-01-31 Online:2023-04-15 Published:2023-04-10

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摘要：

为了解不同成熟度桑叶加工桑叶茶类的适制性，以全国种植面积最大的果叶两用桑树品种‘粤椹大10’不同成熟度的桑叶为原料，分别采用绿茶、乌龙茶、红茶制备技术加工成不同发酵度桑叶茶，对所制茶样进行营养活性成分分析与感官品质审评。结果表明，以3种成熟度桑叶所制成的桑叶茶均呈现随发酵程度加深总多酚含量逐渐降低，而总多糖、游离氨基酸和水浸出物含量逐渐升高的趋势。在成熟度I（1~4叶位）桑叶制成的桑叶茶中，绿茶的感官品质总评分最高，乌龙茶和红茶在滋味与香气方面略优于绿茶；成熟度II（5~8叶位）桑叶制成的桑叶茶以乌龙茶的总评分最高；在成熟度III（9~12叶位）桑叶制成的桑叶茶中，红茶的总评分略高于乌龙茶，绿茶总评分最低。综合考虑桑叶茶的营养活性成分含量与感官品质评分结果，成熟度I的桑叶更适于制作绿茶，成熟度II的桑叶适制性较广，乌龙茶、绿茶或红茶均适合，成熟度III的桑叶较适于制作红茶或乌龙茶。本试验结果可望为桑叶茶生产及桑叶的综合开发提供参考。

关键词: 适制性, 桑叶, 成熟度, 桑叶茶, 发酵度

Abstract:

To understand the processing suitability of mulberry tea processed by leaves of different maturity, mulberry leaves of fruit and leaf dual-use mulberry variety ‘Yueshenda 10’ which has the largest planting area in China were taken as the raw materials, to process mulberry tea with different fermentation degrees by corresponding processing technologies of green tea, oolong tea and black tea, respectively. The nutrient active ingredients and sensory quality of the processed tea samples were analyzed. The results showed that the total polyphenol content of mulberry tea processed by mulberry leaves of three kinds of maturity decreased gradually with the deepening of fermentation, while the content of total polysaccharide, free amino acid and water extract increased gradually. In the mulberry tea processed by mulberry leaves with maturity I (leaf position 1-4), the total score of sensory quality of green tea was the highest, and the taste and aroma of oolong tea and black tea were slightly better than those of green tea. In the mulberry tea processed by mulberry leaves with maturity II (leaf position 5-8), the total score of oolong tea was the highest. In the mulberry tea processed by mulberry leaves with maturity III (leaf position 9-12), the total score of black tea was slightly higher than that of oolong tea, while the total score of green tea was the lowest. Considering the content of nutrient active ingredients and the sensory quality score results of mulberry tea, mulberry leaves with maturity I are more suitable for green tea processing, mulberry leaves with maturity II have wide suitability, which are suitable for oolong tea, green tea or black tea processing, and mulberry leaves with maturity III are more suitable for black tea or oolong tea processing. The results of this experiment can provide reference for the production of mulberry tea and the comprehensive development of mulberry leaves.

Key words: processing suitability, mulberry leave, maturity, mulberry tea, fermentation degree