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1、中国农学通报2010,26(9):110-114ChineseAgriculturalScienceBulletin祁门红茶初制中萎凋与初烘工艺研究丁勇，徐奕鼎，王烨军，张必桦，苏有健（安徽省农业科学院茶叶研究所，安徽祁门245600）摘要：试验设置高、中、低的3种萎凋风力处理和重、中、轻3种初烘程度处理，研究祁门红茶初制中不同的萎凋、初烘工艺对主要生化成分含量变化的影响。结果表明：相应试验茶样所检测得到的水解产物、茶多酚及其氧化产物含量数据有一定差异、却大都并不显著，说明现有的制茶设备调控适应性强。风力大的萎调方式工效较高但水解作用较弱，果胶质、游离氨基酸、可溶性
2、糖等水解产物含量略低，风力小的萎调方式水解作用较强、水解产物略高，但工效较低、调控难度大，中等风力的萎凋方式工效较高、理化品质表现较好。初烘程度偏轻的处理，酶性反应及湿热作用较强、时间较长，游离氨基酸、可溶性糖、茶多酚等主要理化品质成分含量相对较低，茶褐素含量较高。初烘程度适中的处理，游离氨基酸、可溶性糖、茶多酚等主要理化品质成分含量相对较高，茶红素、茶黄素、茶褐素等比例相对适宜。初烘程度偏重的工艺处理掌控不佳时，容易造成急火或高火，并且不利于后续的足烘焙香。关键词：祁门红茶；初制；萎调；初烘中图分类号：S571.1；TS272.4文献标志码：A论文编号：2009-
3、2697StudyonWitheringandFirstDryingTechnologyatPrimaryProcessingofKeemunBlackTeaDingYong,XuYiding,WangYejun,ZhangBihua,SuYoujian(TeaResearchInstitute,AcademyofAgriculturalSciencesofAnhuiProvince,QimenAnhui245600)Abstract:Inordertostudytheeffectofprimaryprocessingtechnicsonrelationsbetwe
4、enofmajorbiochemicalcomponentsandqualityofKeemunblackteaduringprocessing,usinghigh,mediumorlowthreeWitheringwind-forceordryingways.TheresultsshowedthattheeffectofWitheringanddryingtechnicsonhydrolysates,polyphenolsanditsoxideofKeemunblackteawasn’tobvious,throughanalyzingtheexperimental
5、dataofWitheringandFirstdryingresearchshowedthatavailableequipmentshadbettersuitabilitytoregulationandcontrolofteaprocessing.Witheringwayofhighwindworkedmoreefficiently,butydrolysisweaker,thehydrolysatessuchaspecticsubstances,freeaminoacidandsolublesugarisslightlylowerthanothers,witheri
6、ngwayoflowwindworkedlessinefficient,hydrolysisstronger,witheringwayofmediumwindworkedmoreinefficient,hydrolysisstronger.Enzymereactionandhytheronslighttreatmentoffirstdryingdegreewasstrongerandhadlongertime,themajorbiochemicalcomponentssuchassolublesugar,freeaminoacidandpolyphenolsissl
7、ightlylowerthanothers.Mediumtreatmentoffirstdryingdegreehadhighercontentsofthemajorbiochemicalcomponents,theproportionoftheaflavins,thearubiginsandTheabrownswasproportional.Itwaslessbeneficialtotheformationofaromawhilefirstdryingdegreelocatedonhightreatment.Keywords:Keemunblacktea;pr
