单 位：
农业部功能食品重点实验室;广东省农产品加工重点实验室;广东省农业科学院蚕业与农产品加工研究所
关键词：
桑叶乌龙茶;加工工艺;营养活性成分;挥发性成分;固相微萃取法
摘 要：
为了改进用新鲜桑叶制作桑叶乌龙茶的工艺技术,通过检测分析不同加工工艺条件下制作桑叶乌龙茶的营养活性成分与理化性状指标及挥发性香气成分的组成和含量变化,确定晒青程度、摇青次数、杀青温度、包揉次数以及干燥温度等工艺条件对桑叶乌龙茶的品质和风味有重要影响。对上述重要工艺条件的单因素试验结果显示,在晒青18 min、摇青3次、220℃杀青、包揉6次、90℃炒干的工艺条件下,制作桑叶乌龙茶的氨基酸、可溶性糖等营养保健成分保留率相对较高,香气成分形成的风味较好,具有良好的桑叶乌龙茶品质特征。
译 名：
Effect of Processing Technique on Quality and Flavor of Mulberry Leaf Oolong-tea
作 者：
Shi Ying;Liao Sentai;Liu Jun;Ren Dezhu;Zou Yuxiao;Sericultural & Agri-food Research Institute,Guangdong Academy of Agricultural Sciences,Key Laboratory of Functional Foods,Ministry of Agriculture,Guangdong Key Laboratory of Agricultural Products Processing;
关键词：
Mulberry-leaf oolong tea;;Processing technique;;Nutritional and active ingredients;;Volatile components;;Sol-id-phase micro-extraction(SPME)
摘 要：
In order to improve the production technology of mulberry leaf oolong-tea prepared with fresh mulberry leaves,the nutritional and active components,physicochemical property indexes,variations of composition and content of volatile aromatic substances of mulberry leaf oolong-tea prepared under different process conditions were determined and analyzed. It has been confirmed that the process conditions including degree of sunshine-withering,tossing times,fixation temperature,wrapping-twisting times and drying temperature had important influence on the quality and flavor of mulberry leaf oolong-tea. Single-factor experiments of these above process conditions demonstrated that under the process conditions of sunshine withering 18 min,tossing for 3 times,fixation temperature 220 ℃,wrapping-twisting for 6 times,and pan-firing temperature 90 ℃,the prepared mulberry leaf oolong-tea had high retention rate of nutritional and healthy components including amino acid and soluble sugar,good flavor and excellent quality.
