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1、中文论文题目：夏秋绿茶滋味改善的研究 英文论文题目：Study on Taste Improvement for Green Tea in Summer and Autumn / 摘要第一部分以手采的夏季单芽和一芽二叶以及秋季对夹二三叶和机采的秋季对夹三四叶为原料,通过测定在调温调湿条件下摊青处理茶样以及部分毛茶样水浸出物、茶多酚、儿茶素、黄酮、花青素、氨基酸和咖啡碱的含量,研究改善夏秋茶滋味的摊青技术。结果表明,夏茶摊青过程中茶多酚、儿茶素、黄酮和花青素变化与嫩度有关,水浸出物和咖啡碱呈增加趋势；单芽茶氨基酸先增后减,酚氨比下降,简单儿茶素/酯型儿茶素先降后升,在2124和5565%条件下摊
2、青12.5h后的审评得分最高；而一芽二叶茶氨基酸增加,酚氨比先升后降,简单儿茶素/酯型儿茶素降低,在2527和6070%下摊青7.510h后其滋味品质较好。秋季对夹二三叶摊青过程中多酚、儿茶素、黄酮和花青素变化明显,氨基酸先减后增,酚氨比表现为先升后降的变化,在1821和5570%下品质以摊青410h和摇青3次、累计5.59分钟为佳；在对夹三四叶各摊青处理样中,随着摇青强度增加,水浸出物、多酚和儿茶素有减少趋势,氨基酸先增后减至CK以下,酚氨比先降后升,但毛茶样的滋味组分变化与上述不同,在1820和7580%下品质以摊青约18h和轻度摇青3次、累计67分钟为佳。第二部分以三批不同嫩度的青涩味较
3、重的夏季毛茶为试材,分别在100、120和140下烘焙5h或2.5h,中间每隔1h或0.5h取样,研究不同温度烘焙过程中各滋味组分的变化规律和烘焙技术。结果表明,一芽二叶茶水浸出物在100和120下减少,茶多酚和氨基酸在三个温度下都是减少的,酚氨比在100下呈下降趋势,120和140的情况则相反,黄酮在100和140下先减少后增加,120恰好相反,花青素在120和140下是增加的,咖啡碱在100下减少,三个温度下最佳的烘焙参数组合分别为100/3h、120/1.5h和140/0.5h；单片叶茶水浸出物、茶多酚和儿茶素在100和120下都是减少的,在100下氨基酸和酚氨比波动变化,简单/酯型儿茶
4、素上升,咖啡碱减少,而在120下氨基酸减少,酚氨比先下降后上升,简单/酯型儿茶素先上升后下降,黄酮先减少后增加,花青素增加,最佳的烘焙参数组合分别为100/23h稍嫩的单片叶茶或100/4h较老的单片叶茶和120/1h。关键词：夏秋绿茶；手采；机采；滋味；摊青；烘焙AbstractWith materials of single bud and one bud and two leaves plucked by hand in summer, and two or three leaves plucked by hand and three or four leaves plucked by
5、machine in autumn, content variations of water extract, tea polyphenol, catechin, flavone, anthocyanin, amino acid and caffeine in tea samples of spreading treatment and some raw teas under conditions of regulating temperature and humidity are determined to study spreading technologies that improves
6、 tastes of teas in summer and autumn.It shows that, content variations of polyphenol, catechin, flavone and anthocyanin are connected with tenderness and water extract and caffeine increase; amino acid in single bud first increases and then decreases, the proportion of phenol to ammonia descends and
7、 the proportion of simple catechin to ester catechin first descends and then ascends, the tea sample which is spread for 12.5h at 2124 and 5565% gets top score for taste evaluation; while amino acid in one bud and two leaves increases, P/A first ascends and then descends and S/E descends, the tea sa
8、mple which is spread for 7.510h at 2527 and 6070% achieves the best quality. Polyphenol, catechin, flavone and anthocyanin in two or three leaves in autumn change obviously, amino acid first decreases and then increases and P/A first ascends and then descends, the tea sample which is spread for 410h
9、 at 1821 and 5570% and rotated three times for 5.59 minutes is thought the best. For spreading treatments of three or four leaves plucked by machine in autumn, with increases of rotating intensity, water extract, polyphenol and catechin tends to decrease, amino acid first increases and then decrease
10、s to below CK, P/A first decreases and then increases, while content variations for taste substance in raw teas are different from those above, at 1820 and 7580% three or four leaves should be spread for about 18h and rotated slightly three times for 67 minutes.Three batches of different tendernesse
11、s of summer raw tea which are green and astringent are used as materials and contents of each taste component in teas which are baked at 100for 5 hours, every one hour,120 and 140for 2.5 hours, every half an hourare determined to study suitable baking technologies.It shows that, water extract in tea
12、 of one bud and two leaves baked at 100 and 120 decreases, polyphenol and amino acid at three temperatures all reduce, P/A tends to cut down at 100 while goes up at 120 and 140, flavone first decreases and then increases at 100 and 140 while that is just opposite at 120, anthocyanin increases at 100
13、 and 140, caffeine decreases at 100, and the better baking parameter combinations are as follows: 100/3h, 120/1.5h和140/0.5h. Water extract, polyphenol and catechin in single leaf reduce at 100 and 120, at 100 amino acid and P/A change fluctuantly, S/E ascends, and caffeine decreases while at 120amin
14、o acid decreases, P/A first cuts down and then goes up, S/E initially ascends and later descends, flavone first decreases and then increases, anthocyanin reduces, and the better combinations are as follows: 100/23h or 100/4h and 120/1h.Keywords: Green tea in summer and autumn; leaves plucked by hand
15、; leaves plucked by machine; taste; spreading; baking图表索引图2. 1 第二章总体方案21图2. 2 试验一茶样儿茶素含量及组成变化26图2. 3 试验二茶样儿茶素含量及组成变化26图2. 4 试验三茶样儿茶素含量及组成变化31图2. 5 试验四茶样儿茶素含量及组成变化31图2. 6 试验五处理固样儿茶素含量及组成34图2. 7 试验六处理固样儿茶素含量及组成34图2. 8 试验五毛茶儿茶素含量及组成37图2. 9 试验六毛茶儿茶素含量及组成37表2. 1 夏秋原料摊青温度和湿度23表2. 2 秋季手采原料调温调湿摇青强度23表2. 3 秋季机采原料调温调湿摇青强度23表2. 4 试验一摊青芽含水量及性状24表2. 5 试验二摊青芽叶含水量及性状26表2. 6 试验一茶样呈味物质含量及感官审评结果29表2. 7 试验二茶样呈味物质含量及感官审评结果29表2. 8 试验三摊青叶含水量及性状30表2. 9 试验四摊青叶含水量及性状30表2. 10 试验三茶样呈味物质含量及感官审评结果33表2. 11 试验四茶样呈味物质含量及感官审评结果33表2. 12 实验五机采叶不同处理呈味物质含量
