首页|不同采摘时期信阳毛尖对茶酒品质影响分析

不同采摘时期信阳毛尖对茶酒品质影响分析

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分别以信阳毛尖中的春茶、夏茶和秋茶为主要原料,加入蔗糖和酵母菌发酵后制备成茶酒,主要考察不同采摘时期茶叶发酵制成茶酒其理化指标、抗氧化性及感官方面的变化及对茶酒品质的影响.结果表明,适合制备茶酒的最佳茶品为夏茶,其理化指标含量为:酒精度 7.8%vol、总酸 2.13 g/L、还原糖 0.10 mg/mL、茶多酚 1.84 mg/mL、游离氨基酸 0.101 mg/mL、咖啡碱 0.205 mg/mL、儿茶素 0.253 mg/mL;夏茶发酵的茶酒抗氧化效果最好,其DPPH·清除率为 65.45%、ABTS+·清除率为 42.53%、超氧阴离子清除率为 84.92%、铁离子还原能力为 2.058,可降低自由基对人体的危害,赋予茶酒一定的保健作用;夏茶发酵的茶酒呈现浅黄色,稍有沉淀,具有纯正怡人的酒香,口感丰富,风味协调,对信阳毛尖利用率的提高和茶酒品质的改良具有重要意义.
Analysis of the Influence of Xinyang Maojian at Different Picking Stages on the Quality of Tea Wine
Spring tea,summer tea,and autumn tea from Xinyang Maojian were used as the main raw materials.Adding sucrose and yeast for fermentation to prepare tea wine.Mainly investigated the changes in physical and chemical indicators,antioxidant properties,and sensory aspects of tea wine fermented from tea leaves at different picking periods,and their impact on the quality of tea wine.The results showed that the best tea product suitable for preparing tea wine was summer tea,with physical and chemical indicators such as alcohol content of 7.6%vol,total acid of 2.13 g/L,reducing sugar of 0.10 mg/mL,tea polyphenols of 1.84 mg/mL,free amino acids of 0.101 mg/mL,caffeine of 0.205 mg/mL,and catechins of 0.253 mg/mL.The tea wine fermented with summer tea has the best antioxidant effect,with a DPPH·clearance rate of 65.45%,ABTS+·clearance rate of 42.53%,super-oxide anion clearance rate of 84.92%,and iron ion reduction ability of 2.058.It could reduce the harm of free radicals to the human body and endowed the tea wine with certain health benefits.The tea wine fermented with summer tea presents a light yellow color with slight precipitation,and has a pure and pleasant aroma.It has a rich taste and harmonious flavor,which is of great significance for improving the utilization rate of Xinyang Mao-jian and improving the quality of tea wine.

picking periodXinyang Maojianfermented tea winequalityantioxidant activity

陈顺心、陈晖、郑雪珂、朱静

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信阳农林学院食品学院,河南 信阳 464000

采摘时期 信阳毛尖 发酵型茶酒 品质 抗氧化性

信阳农林学院高水平科研孵化器建设基金项目河南省重点研发与推广专项(科技攻关)河南省高等学校青年骨干教师培养计划河南省青年科学基金项目信阳农林学院2021年校级教育教学改革研究与实践项目2022信阳农林学院科技创新团队河南大别山功能食品原料与功能因子开发与利用科技创新团队

FCL2020142121021103142019GGJS2642021XJGLX21XNKJTD-001

2024

10.20170/j.cnki.lsjg.1007-6395.20240407

粮食加工
陕西省粮油科学研究设计院

粮食加工

影响因子：0.341
ISSN：1007-6395
年,卷(期)：2024.49(4)