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題 名 | 包種茶炭焙技術之研究(1)--烘焙方法與時間對半球型包種茶品質及貯藏性之影響=Studies on the Improvement of Charcoal Baking for Paochung Tea(1)--Effects of Different Baking Methods and Time on the Sensory Quality and Storage for Paochung Tea |
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作 者 | 徐英祥; 蔡永生; 張如華; 郭寬福; 林金池; | 書刊名 | 臺灣茶業研究彙報 |
卷 期 | 17 1998.06[民87.06] |
頁 次 | 頁39-60 |
分類號 | 473.4 |
關鍵詞 | 烘焙方法; 包種茶; 官能品質; 貯藏; Baking methods; Paochung tea; Sensory quality; Storage; |
語 文 | 中文(Chinese) |
中文摘要 | 以 100 ℃烘焙,比較 6 種烘焙方法--分別為ヾ炭焙(相思炭)ゝ炭焙(龍眼炭 )ゞ電焙籠々電焙籠 + 紅外線面板ぁ紅外線焙茶桶あ焙茶機〔烘箱〕, 及 4 種烘焙時間 --4、6、8、10 小時,對半球型包種茶品質及貯藏性之影響,試驗茶樣為南投名間鄉機採青 心烏龍品種秋季中次等級之半球型包種茶。試驗結果顯示: 1. 6 種烘焙方法優劣,以烘焙後品質評估, 炭焙(龍眼炭)和電焙籠 + 紅外線面板 2 種 烘焙方法所得品質較優,其次為炭焙(相思炭),電焙籠及焙茶機〔烘箱〕而以紅外線焙茶 桶烘焙者品質較差。 2. 4 種烘焙時間,除紅外線焙茶桶,隨烘焙時間之延長,品質愈趨下降外,其餘 5 種烘焙 方法大抵皆以 6 ∼ 8 小時所得品質較優。 3. 各單項官能品質之變化,隨烘焙時間之延長,形狀、色澤及水色變異不大,香氣、滋味 評分變異較大,而烘焙前後比較,烘焙後之官能品質顯著改善,主要化學成分兒茶素、咖啡 因無明顯差異,胺基酸則呈顯著減少,色差計測色值顯示,色相愈趨黃竭色,彩度增加,更 趨近半球型包種茶應有之水色。 4. 6 種烘焙方法與 4 種烘焙時間貯藏性試驗,以鋁箔積層袋包裝室溫貯藏 1 年,於 0、6 、12 個月進行官能分析,顯示不論何種烘焙方法,經 6 個月貯藏後,品質皆顯著劣變,至 12 個月後之總品質, 6 種烘焙方法之品質劣變程度幾乎一致,而不同烘焙時間之貯藏性, 經 6 個月貯藏,品質亦皆顯著劣變, 唯烘焙時間較長者( 10 小時),劣變速率較烘焙時 間短者( 4 小時)稍呈延緩。 |
英文摘要 | Effects of six baking methods and four time periods of baking on the sensory quality and storage for paochung tea were conducted in this experment. Results showed that the method of charcoal baking (Longan) and heating bamboo ware with FIR plate had better sensory quality while the heating bamboo ware and tea baker showed poor quality. Effects ot four time periods of baking, besides FIR rotary tea baker, the sensory quality increased gradually at 6 ∼ 8 hours interval of baking with 100 ℃. The variation of sensory scores at four time periods baking, shape and color of appearance and infusion was much smaller than that of aroma and taste. There was a significant changes on sensory scores and chemical composition before and after baking tea. A better sensory quality was obtained after baking compared with unbaking. There was a significantly decreasing in total amino acid contents while a little changes in catechin and caffeine contents. Color of infusion measured by color difference meter showed that a higher value of b value and chroma were detected in baked tea product compared with unbaked ones. After six months of storage test at room temperature, there was a significant decreasing of sensory scores for all baking methods in this experiment. The deterioration rate of sensory quality for different baking time periods, the longer time periods of baking showed much slower rate of deterioration than the shorter ones. |
本系統中英文摘要資訊取自各篇刊載內容。