不同加工工艺对金花茶花茶品质的影响

TS272.4; 以开花期'红河1号'金花茶茶花为材料,研究烘干、晒干、干燥剂干燥、蒸汽杀青+烘干、萎凋+烘干等五种加工工艺对其制品感观品质和主要生化成分的影响.结果表明,不同加工工艺对金花茶茶花的感官品质和主要生化成分均有不同程度的影响,其中感官品质以萎凋+烘干工艺制得的产品最好,感官评分达87.68分,表现为花茶色泽均匀,花型饱满,香气清香,滋味鲜爽;蒸汽杀青+烘干较好,感官评分达85.53分;晒干在外形方面较差,仅80.25分;干燥剂干燥在汤色方面较差,仅82.13分;烘干工艺的产品感官评分最差,总分仅80.78分,表现为花朵产生色变,花瓣皱缩,气味刺鼻,滋味苦涩.主...

Full description

Saved in:
Bibliographic Details
Published in食品工业科技 Vol. 45; no. 21; pp. 65 - 73
Main Authors 张红勐, 白艳, 秦晓绍, 杨自云, 陈龙清, 吴田
Format Journal Article
LanguageChinese
Published 西南林业大学园林园艺学院,云南 昆明 650224%红河五里冲生态茶叶有限公司,云南红河 661199 01.11.2024
Subjects
quality component
加工工艺
花朵
金花茶
品质成分
processing technologies
Camellia nitidissima Chi(C.nitidissima)
flower
Online AccessGet full text
ISSN1002-0306
DOI10.13386/j.issn1002-0306.2023110241

Cover

Abstract TS272.4; 以开花期'红河1号'金花茶茶花为材料,研究烘干、晒干、干燥剂干燥、蒸汽杀青+烘干、萎凋+烘干等五种加工工艺对其制品感观品质和主要生化成分的影响.结果表明,不同加工工艺对金花茶茶花的感官品质和主要生化成分均有不同程度的影响,其中感官品质以萎凋+烘干工艺制得的产品最好,感官评分达87.68分,表现为花茶色泽均匀,花型饱满,香气清香,滋味鲜爽;蒸汽杀青+烘干较好,感官评分达85.53分;晒干在外形方面较差,仅80.25分;干燥剂干燥在汤色方面较差,仅82.13分;烘干工艺的产品感官评分最差,总分仅80.78分,表现为花朵产生色变,花瓣皱缩,气味刺鼻,滋味苦涩.主要生化成分中水浸出物、可溶性糖、游离氦基酸、儿茶素与黄酮类化合物含量以萎凋+烘干的工艺最高,含量分别为43.01％、6.26％、2.76％、5.07 mg/g、2.47 mg/g,晒干的均最低;矿质元素含量以萎凋+烘干的工艺最高,总含量达5279.33 mg/kg,烘干及干燥剂干燥的较低.因此,萎凋+烘干工艺最适合加工金花茶,为后续金花茶花茶产品的生产及金花茶茶花资源的合理开发利用提供了理论依据.
AbstractList TS272.4; 以开花期'红河1号'金花茶茶花为材料,研究烘干、晒干、干燥剂干燥、蒸汽杀青+烘干、萎凋+烘干等五种加工工艺对其制品感观品质和主要生化成分的影响.结果表明,不同加工工艺对金花茶茶花的感官品质和主要生化成分均有不同程度的影响,其中感官品质以萎凋+烘干工艺制得的产品最好,感官评分达87.68分,表现为花茶色泽均匀,花型饱满,香气清香,滋味鲜爽;蒸汽杀青+烘干较好,感官评分达85.53分;晒干在外形方面较差,仅80.25分;干燥剂干燥在汤色方面较差,仅82.13分;烘干工艺的产品感官评分最差,总分仅80.78分,表现为花朵产生色变,花瓣皱缩,气味刺鼻,滋味苦涩.主要生化成分中水浸出物、可溶性糖、游离氦基酸、儿茶素与黄酮类化合物含量以萎凋+烘干的工艺最高,含量分别为43.01％、6.26％、2.76％、5.07 mg/g、2.47 mg/g,晒干的均最低;矿质元素含量以萎凋+烘干的工艺最高,总含量达5279.33 mg/kg,烘干及干燥剂干燥的较低.因此,萎凋+烘干工艺最适合加工金花茶,为后续金花茶花茶产品的生产及金花茶茶花资源的合理开发利用提供了理论依据.
Abstract_FL Using flowers of'Honghe No.l'(Camellia nitidissima Chi)as the materials,in this study,the effects of five processing technologies,including baking,sunning,desiccant drying,steaming+baking,and withering+baking,on the organoleptic quality of the products and the main biochemical compositions.The results showed that different processing technologies had different degrees of influence on the sensory quality and the main biochemical composition of C.nitidissima,in which the sensory quality of the products produced by the process of withering+baking was the best,the sensory score was 87.68 with the uniform flower color,full flower,fragrant aroma,and fresh taste.The process of steaming+baking was the second,the sensory score was 85.53.Sunning in the appearance of poor,and the score was only 80.25.Desiccant drying was worse in terms of soup colour,and the score was only 82.13.The sensory score of the baking was the worst,with a total score of only 80.78,which showed that the flowers were discolored,the petals were shriveled,the smell was pungent and the taste was bitter.The contents of main biochemical components,including water extract,soluble sugar,free amino acids,catechins,and flavonoids,were the highest by the process of withering+baking,the contents were 43.01％,6.26％,2.76％,5.07 mg/g,2.47 mg/g respectively,while the lowest by the process of sunning.The contents of minerals expect were the highest by the process of withering+baking,the total content was 5279.33 mg/kg,while they were at a low level by the process of baking or desiccant drying.Therefore,the withering+baking process was the most suitable for processing C.nitidissima,which would provide a theoretical basis for the subsequent production of C.nitidissima and the rational development and utilization of C.nitidissima resources.
Author 白艳
张红勐
陈龙清
杨自云
秦晓绍
吴田
AuthorAffiliation 西南林业大学园林园艺学院,云南 昆明 650224%红河五里冲生态茶叶有限公司,云南红河 661199
AuthorAffiliation_xml – name: 西南林业大学园林园艺学院,云南 昆明 650224%红河五里冲生态茶叶有限公司,云南红河 661199
Author_FL WU Tian
ZHANG Hongmeng
CHEN Longqing
BAI Yan
YANG Ziyun
QIN Xiaoshao
Author_FL_xml – sequence: 1
  fullname: ZHANG Hongmeng
– sequence: 2
  fullname: BAI Yan
– sequence: 3
  fullname: QIN Xiaoshao
– sequence: 4
  fullname: YANG Ziyun
– sequence: 5
  fullname: CHEN Longqing
– sequence: 6
  fullname: WU Tian
Author_xml – sequence: 1
  fullname: 张红勐
– sequence: 2
  fullname: 白艳
– sequence: 3
  fullname: 秦晓绍
– sequence: 4
  fullname: 杨自云
– sequence: 5
  fullname: 陈龙清
– sequence: 6
  fullname: 吴田
BookMark eNo9T0tLAzEYzKGCtfZXePC09Uu-PHaPUnxBwYuey6bZlK6SikHEoyCIpQVLb568CN6kIL7Af2Nw_RcGKsIwAzMww6yQmhu6gpA1Ci2KmMqNsjXw3lEAlgCCbDFgSCkwTmuk_m8vk6b3Aw0QIyEE1gl-vU3C7TiM7sPrQ0R18xGe3n-up9VoXo1fFhxml9Xz4_fdVfich9lklSzZ_NgXzT9tkMPtrYP2btLZ39lrb3YSH4fTxCoQmdZUWqPAmgxsjxtMObKeAZlnRqOSktOUCiyUogqyQhqjtRSKa1DYIOuL3vPc2dz1u-Xw7NTFxa4_6V8clfEjZ_Fbir_P3FxS
ClassificationCodes TS272.4
ContentType Journal Article
Copyright Copyright © Wanfang Data Co. Ltd. All Rights Reserved.
Copyright_xml – notice: Copyright © Wanfang Data Co. Ltd. All Rights Reserved.
DBID 2B.
4A8
92I
93N
PSX
TCJ
DOI 10.13386/j.issn1002-0306.2023110241
DatabaseName Wanfang Data Journals - Hong Kong
WANFANG Data Centre
Wanfang Data Journals
万方数据期刊 - 香港版
China Online Journals (COJ)
China Online Journals (COJ)
DatabaseTitleList
DeliveryMethod fulltext_linktorsrc
Discipline Engineering
DocumentTitle_FL Effects of Different Processing Technologies on the Quality of Camellia nitidissima Chi Flower Tea
EndPage 73
ExternalDocumentID spgykj202421008
GrantInformation_xml – fundername: (云南省教育厅科学研究基金资助项目); (国家重点研发计划)
  funderid: (云南省教育厅科学研究基金资助项目); (国家重点研发计划)
GroupedDBID -02
2B.
4A8
5XA
5XC
92H
92I
93N
ABJNI
ACGFS
ALMA_UNASSIGNED_HOLDINGS
CCEZO
CDRFL
CW9
GROUPED_DOAJ
PSX
TCJ
TGT
U1G
U5L
ID FETCH-LOGICAL-s1028-f7059bb16fd70fd90fc4d38432cd06a9db3766418153e771709e6ddbb6574b073
ISSN 1002-0306
IngestDate Thu May 29 04:11:24 EDT 2025
IsPeerReviewed true
IsScholarly true
Issue 21
Keywords quality component
加工工艺
花朵
金花茶
品质成分
processing technologies
Camellia nitidissima Chi(C.nitidissima)
flower
Language Chinese
LinkModel OpenURL
MergedId FETCHMERGED-LOGICAL-s1028-f7059bb16fd70fd90fc4d38432cd06a9db3766418153e771709e6ddbb6574b073
PageCount 9
ParticipantIDs wanfang_journals_spgykj202421008
PublicationCentury 2000
PublicationDate 2024-11-01
PublicationDateYYYYMMDD 2024-11-01
PublicationDate_xml – month: 11
  year: 2024
  text: 2024-11-01
  day: 01
PublicationDecade 2020
PublicationTitle 食品工业科技
PublicationTitle_FL Science and Technology of Food Industry
PublicationYear 2024
Publisher 西南林业大学园林园艺学院,云南 昆明 650224%红河五里冲生态茶叶有限公司,云南红河 661199
Publisher_xml – name: 西南林业大学园林园艺学院,云南 昆明 650224%红河五里冲生态茶叶有限公司,云南红河 661199
SSID ssib001105553
ssib051376492
ssj0050115
Score 2.3711026
Snippet TS272.4;...
SourceID wanfang
SourceType Aggregation Database
StartPage 65
Title 不同加工工艺对金花茶花茶品质的影响
URI https://d.wanfangdata.com.cn/periodical/spgykj202421008
Volume 45
hasFullText 1
inHoldings 1
isFullTextHit
isPrint
link http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1LaxRBEB5CBNGD-MQ3Ae3TsnF2pqcfx57ZWYKgpwRyC9PziERYxU0O5iYIYkhAyc2TF8GbBMQX-G8cXP-F1dU9kzGJ-IBlKLprqr7q6p2qnumH590MKK-iCDqv0NrvU-gxfZmVWb_MaJFLCPE5njx35y5bWKK3l6PlmdleZ9bSxrqezzePXFfyP16FMvCrWSX7D55thUIB0OBfuIKH4fpXPiYpJbEgYkjSiEifiMQQQhHlGyLmREUdAjgliZUpUSMSS5JKIjiRA6xSJLZEQmJ2VAmoCCHxNCUxJUqQFO5VRFBUMURmyzPsprxGiwqJHHUktJAQPwgBUcoiYUavaD-iIG-CBnGDXQVoYkxkhwXulAaBszDs1oBYxYxYYAHtRkrcIEQWqBmiNcI0hlIIShF7ulfzQiSgbmVg04UNOxgQo1XgAMlRUopEaxU0NDUIDDFEHNAEsaH3mduSrnssszSgweIgaUG16nooAu5hDZH2IA-GXIkEUaexGIkDaJJGAHVOd10Fa037UXQQMxNfxK9OFyMkQEdiAFpQEjuYAKRJwyOOhHkYSQ9ytYE9rspFQxMuzaCyGy7t7p_usWBXt7vgZw_9cGmUPaDmUIAOQ_xguIYKWvnzgdmGEHJduwnagR3QJw9XH99fM64OBriw_1jAuZ2T4d6fYO5vjnrdzz2jAYROKtu95CIz9sGpD07nce9GA-jW7-HgWr5xlY1XO2nn4mnvlBsvzin75z_jzWzeO-ud7Owies4Lv33aqV9s11uv649v4Dd9_qV-9_nHs5fTrb3p9gd7rXefTN-__f7qaf11r97dOe8tjdLFZKHvzkLpT8wQoF9xGAdpPWBVwf2qkH6V0yIUNAzywmeZLDSYyyjk61FYQutwX5asKLRmEaca4vgFb3b8YFxe9ObyLOcBlQMd5BUNuc5oVVIYx4Waal5QdsmbcyavuGfdZOWACy7_meWKd2L_z3nVm11_tFFeg_x9XV9Hv_0EnXKm_g
linkProvider Directory of Open Access Journals
openUrl ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=%E4%B8%8D%E5%90%8C%E5%8A%A0%E5%B7%A5%E5%B7%A5%E8%89%BA%E5%AF%B9%E9%87%91%E8%8A%B1%E8%8C%B6%E8%8A%B1%E8%8C%B6%E5%93%81%E8%B4%A8%E7%9A%84%E5%BD%B1%E5%93%8D&rft.jtitle=%E9%A3%9F%E5%93%81%E5%B7%A5%E4%B8%9A%E7%A7%91%E6%8A%80&rft.au=%E5%BC%A0%E7%BA%A2%E5%8B%90&rft.au=%E7%99%BD%E8%89%B3&rft.au=%E7%A7%A6%E6%99%93%E7%BB%8D&rft.au=%E6%9D%A8%E8%87%AA%E4%BA%91&rft.date=2024-11-01&rft.pub=%E8%A5%BF%E5%8D%97%E6%9E%97%E4%B8%9A%E5%A4%A7%E5%AD%A6%E5%9B%AD%E6%9E%97%E5%9B%AD%E8%89%BA%E5%AD%A6%E9%99%A2%2C%E4%BA%91%E5%8D%97+%E6%98%86%E6%98%8E+650224%25%E7%BA%A2%E6%B2%B3%E4%BA%94%E9%87%8C%E5%86%B2%E7%94%9F%E6%80%81%E8%8C%B6%E5%8F%B6%E6%9C%89%E9%99%90%E5%85%AC%E5%8F%B8%2C%E4%BA%91%E5%8D%97%E7%BA%A2%E6%B2%B3+661199&rft.issn=1002-0306&rft.volume=45&rft.issue=21&rft.spage=65&rft.epage=73&rft_id=info:doi/10.13386%2Fj.issn1002-0306.2023110241&rft.externalDocID=spgykj202421008
thumbnail_s http://utb.summon.serialssolutions.com/2.0.0/image/custom?url=http%3A%2F%2Fwww.wanfangdata.com.cn%2Fimages%2FPeriodicalImages%2Fspgykj%2Fspgykj.jpg