单 位：
广东食品药品职业学院食品科学系;四川工商职业技术学院
关键词：
凤凰单枞乌龙茶;做青方式;生化指标;感官品质
摘 要：
对不同做青方式下,凤凰单枞乌龙茶内源生化指标及其品质的变化规律进行研究。结果表明,桂花香型凤凰单枞乌龙茶对机械摇青比较敏感,表现为PPO活性高峰由19.36U/g提高到23.33U/g、POD活性高峰由34.65U/g提高到48.36U/g、SOD活性高峰由252.34U/g提高到341.30U/g。而制得成品茶汤的感官评分却从93.5下降为86.1,这表明过度做青对桂花香型凤凰单枞乌龙茶的品质形成不利。而机械摇青对芝兰香型乌龙茶鲜叶的生化指标和成品茶的品质影响较小,这可能是由于其鲜叶较厚,对做青强度的响应不敏感的缘故。
译 名：
Effect of Mechanical Green-making Mode on Physiological Parameters and Sensory Quality of Oolong Tea
作 者：
WANG Er-mao1,JIANG Jian-jun2,SU Xin-guo1(1. Department of Food Science, Guangdong Food and Drug Vocational College, Guangzhou 510520, China ; 2. Sichuan Technology and Bussiness College, Dujiangyan 611830, China)
关键词：
oolong tea;green-making technology;biochemical parameters;sensory quality
摘 要：
In order to improve biochemical and sensory attributes of Fenghuangdancong oolong tea, the effect of green-making technology on biochemical parameters of Fenghuangdancong oolong tea was investigated. Mechanical green-making mode obviously increased the PPO activity Guihua oolong tea from 19.36 to 23.33 U/g, the POD activity from 34.65 to 48.36 U/g and the SOD activity from 252.34 to 341.30 U/g, thereby decreasing the sensory evaluation score from 93.5 to 86.1. This indicates that excessive green-making has an adverse effect on the quality formation of Fenghuangdancong oolong tea. However, no effect of mechanical green-making technology on the properties of Zhilan oolong tea was observed due to its larger thickness. Thus, mechanical green-making mode is unsuitable for the processing of Guihua oolong tea.
