SHEM Won-Jae,李亚莉,周红杰,和海蓉,段凌霄,周晶晶.不同容器贮藏对普洱熟茶品质的影响[J].食品安全质量检测学报,2022,13(9):2763-2769
不同容器贮藏对普洱熟茶品质的影响
Effects of different storage containers on the quality of fermented Pu-erh tea
投稿时间:2021-12-07  修订日期:2022-04-26
DOI:
中文关键词:  普洱熟茶  贮藏容器  品质变化
英文关键词:fermented Pu-erh tea  storage container  quality change
基金项目:国家自然科学基金项目(31460215)、云岭产业技术领军人才项目(发改委[2014]1782)
作者单位
SHEM Won-Jae 云南农业大学茶学院 
李亚莉 云南农业大学茶学院 
周红杰 云南农业大学茶学院 
和海蓉 云南农业大学茶学院 
段凌霄 云南农业大学茶学院 
周晶晶 云南农业大学茶学院 
AuthorInstitution
SHEM WON-JAE College of Tea, Yunnan Agricultural University 
LI Ya-Li College of Tea, Yunnan Agricultural University 
ZHOU Hong-Jie College of Tea, Yunnan Agricultural University 
HE Hai-Rong College of Tea, Yunnan Agricultural University 
DUAN Ling-Xiao College of Tea, Yunnan Agricultural University 
ZHOU Jing-Jing College of Tea, Yunnan Agricultural University 
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中文摘要:
      目的 探究不同容器贮藏对普洱熟茶品质的影响。方法 以绵纸对照, 选择纸箱、木箱、陶罐、铁罐4种容器对普洱熟茶进行12个月的贮藏。通过感官审评、香气成分测定和理化分析比较贮藏过程中普洱熟茶的品质变化。结果 贮藏过程中, 不同容器贮藏对普洱熟茶感官品质影响较大, 其中, 陶罐和木箱贮藏后普洱熟茶陈香馥郁; 陶罐贮藏后滋味甜醇; 不同容器贮藏的普洱熟茶香气组分的组成差异较大; 贮藏过程中, 不同容器贮藏对普洱熟茶呈味物质变化差异较大。贮藏12个月后, 陶罐中普洱熟茶的可溶性糖、氨基酸含量最高, 咖啡碱含量最低, 与感官滋味有纯甜味相一致, 铁罐中普洱熟茶的茶多酚、儿茶素、黄酮、茶黄素含量升高, 可溶性糖的含量降低, 导致滋味出现粗、涩。结论 在贮藏过程中茶样之间的品质变化差异显著, 12个月之内存放普洱熟茶品质最优的贮藏容器为陶罐, 但长期贮藏普洱熟茶的容器选择需要进一步研究。
英文摘要:
      Objective To explore the effects of different storage containers on the quality of fermented Pu-erh tea. Methods Compared with original cotton paper, the fermented Pu-erh tea samples were stored for 12 months in 4 kinds of containers: Paper box, wooden box, pottery pot, iron can. The quality changes of fermented Pu-erh tea during storage were compared by sensory evaluation, aroma composition determination and physicochemical analysis. Results There were significant differences in sensory evaluation among tea samples in different storage containers during storage, among them, the tea in pottery pot and wooden box had strong scent of fermented Pu-erh tea, the tea in pottery pot tasted sweet and mellow; there were great differences in the composition of aroma components among tea samples in different storage containers; there were significant differences in content of physicochemical components among tea samples in different storage containers during storage. After 12 months among them the tea in pottery, the content of soluble and amino acids was the highest, and the content of caffeine was the lowest, it is consistent with pure sweet taste of the tea sensory evaluation, the content of polyphenols, catechins, flavonoids, theaflavins in iron can increased, and the content of soluble sugar decreased, causing the taste rough and astringent. Conclusion There are significant differences in quality among tea samples during storage, the best quality storage container for fermented Pu-erh tea is pottery pot within 12 months, but the choice of container for long-term storage of fermented Pu-erh tea requires further investigation.
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