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投稿时间：2021-12-12
投稿时间：2021-12-12
中文摘要: 分别采取热风、滚筒、日光、真空和冷冻等5种干燥工艺制作红茶样品，考察不同干燥工艺红茶的感官品质、滋味和香气成分的差异。结果显示，冷冻干燥的红茶滋味鲜甜，香气甜醇，略带花香；冷冻干燥红茶儿茶素含量达44.85 mg/g、茶黄素含量达0.28%、氨基酸含量达3.67%，化学鉴定品质得分84.87，均高于其他干燥方式；在热风干燥、滚筒干燥、日光干燥和冷冻干燥的红茶中，具有木香、兰花香、果实香的芳樟醇及其氧化物以及具有玫瑰花香的香叶醇含量之和达到46.54 ng/g～53.06 ng/g，高于真空干燥红茶。冷冻干燥在开发风味独特的红茶产品方面具有应用前景，传统红茶的干燥宜采用热风干燥，而红茶的干燥不宜采用真空干燥。
Abstract:Black tea samples were prepared with five drying methods：hot air drying，drum frying，sun drying，vacuum drying，and freeze drying.Then the sensory quality，flavor components，and aroma components of the samples were investigated.The results showed that black tea prepared by freeze drying had fresh sweet taste and mellow flowery aroma，with higher content of catechin （44.85 mg/g），theaflavin （0.28%），and amino acid（3.67%），and higher quality score （84.87）than other samples.The sum of content of linalool and its oxide with fragrance of woody，orchid and fruit，and geraniol with fragrance of rose in samples prepared by hot air drying，drum frying，sun drying，and freeze drying fell in the range of 46.54 ng/g-53.06 ng/g，which was much higher than that in vacuum-dried black tea.Freeze drying has application prospect in developing black tea products with special flavor.Hot air drying is suitable for preparation of traditional black tea，while vacuum drying is nonapplicable to the drying of black tea.
keywords: freeze drying hot air drying black tea flavor aroma
文章编号：202222017 中图分类号： 文献标志码：
基金项目:四川省科技厅重点研发项目（2021YFN0091）；四川省科技厅转移支付资金项目（2021ZYNY004）；宜宾职院科创团队项目（ybzy20cxtd06）；宜宾职院自然科学基金（ybzysc19-48）
| 作者 | 单位 |
| 王婷婷1，2，罗学平1，2*，李丽霞2，钟晓雪2，蒋宾2，杨丽冉2，焦文文2，练学燕3 | 1.四川农业大学园艺学院，四川 成都 611130；2.宜宾职业技术学院现代农业学院，四川 宜宾 644003；3.宜宾川红茶业集团有限公司，四川 宜宾 644000 |
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