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題名 | 不同製程處理對臺茶18號紅茶化學成分變化之影響=Impact of Chemical Composition of TTES No.18 Due to Variations of Processing Treatments |
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作 者 | 黃正宗; 柯淳涵; | 書刊名 | 臺灣茶業研究彙報 |
卷期 | 25 民95.11 |
頁次 | 頁197-204 |
分類號 | 473.4 |
關鍵詞 | 紅茶; 臺茶18號; 化學成分; Black tea; TTES No. 18; Chemical composition; |
語文 | 中文(Chinese) |
中文摘要 | 紅茶製造過程中,不同製造方法與製程的控制,會造成茶葉化學成分的變化,進而影響紅茶的品質。本研究以行政院農委會茶業改良場魚池分場所選育之紅茶品種--臺茶18號,進行傳統條形紅茶製造。在製程中對揉捻及發酵二段製程進行「時程」控制,以60、90及120min揉捻(R)時間,配合60、90及120min的發酵(F)時間,分別製得R60-F90、R60-F120、R90-F60、R90-F90、R120-F60等五種紅茶,與新鮮茶菁比較下,探討其化學成分的差異,以瞭解不同揉捻與發酵時間之配合,對成茶化學成分的影響。 試驗結果顯示,各化學成分中,春、夏茶的總游離胺基酸、咖啡因及春茶的總可溶成分等各處理間無顯著變化;但是夏茶的總兒茶素隨揉捻處理時間增加,有下降的趨勢;春茶則無顯著差異且無明顯之變化趨勢;總多元酚類在春、夏二季僅部分處理間達顯著效果;茶黃質總量在夏茶時,當揉捻時間增加,茶黃質總量有增加之趨勢,其中以R120-F60處理最高,含量為11.98μmol/g;此外,揉捻時間增加同時也有助於紅茶總水色百分比提高。 |
英文摘要 | Manufacturing procedures and process control profoundly influence the chemical composition of black tea. In this study, orthodox teas were produced from TTES No. 18, selected by Yuchih branch, Tea Research and Extension Station, COA. Tea leaf chemical composition analysis was conducted for temporal control of rolling (R, R=60, 90 and 120 min) and fermentation (F, F=60, 90 and 120 min) process. There were five kinds of black tea, which produced with different treatments (F60-R90, F60-R120, F90-F60, F90-F90, F120-F90) From the chemical composition analysis of tea leaf, total free amino acids and caffeine were not significantly changed with respect to various treatments both spring and summer teas. Total soluble solids are showed the same situation in spring tea. However, total catechins of summer tea decreased with increasing duration of rolling process. And the same situation is not showed in spring tea. For summer tea, total theaflavin increased with increasing duration of rolling process. R120-F60 treatment of summer tea has highest total theaflavin of 11.98 μmol/g. In addition, percentage of total colour increased with increasing duration of rolling process too. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。