昭平贡眉白茶紧压薄片茶加工工艺研究及品质分析

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Study on Processing Technology and Quality Analysis of Pressed Sheet Tea Products of Gongmei White Tea in Zhaoping

DANG Xueqing1， SUN Wanji1， YAN Xiaowei¹， XU Yiting'，LIU Ting²， HU Qin2* （1.College ofFoodand Biological Engineering，Hezhou University，Hezhou 542800，China; 2.Hezhou Academyof Agricultural Sciences， Hezhou 542899， China）

Abstract： This paper takes Gongmei white tea produced in Zhaoping， Hezhou， Guangxi as raw materials， studies the processing technologyof processing itinto thin sheet tea，designsorthogonal experiments with steaming time， compresson pressure and holding pressure time as factors，and takes the sensory evaluation score as the index to explore the optimal compression processing technology of Zhaoping Gongmei white tea.And the tea polyphenols， total flavonoids，soluble sugars and freeamino acids in the tea soup produced by its optimal compresion processing technology were detected.The results showed that the sensory qualityof pressed thin white tea Was the best under the conditions of steaming time of 4 min， pressing pressure of 1 ∣500MPa and pressing time of 10min . After pressing， the contents of tea polyphenols，totalflavonoids and soluble sugar in the tea soupof white tea are higher than those of the original loose tea，but the content of free amino acids is lower.

Keywords： Zhaoping Gongmei; tightly pressed thin slices of white tea; tea compression process; sensory quality; chemical substances

我国是茶叶的故乡，拥有丰富的茶文化历史和深厚的茶叶制作技艺[。（剩余6388字）