Effects of electromagnetic roller-hot-air-steam triple-coupled fixation on reducing the bitterness and astringency and improving the flavor quality of green tea.
Effects of electromagnetic roller-hot-air-steam triple-coupled fixation on reducing the bitterness and astringency and improving the flavor quality of green tea.
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DOI：
10.1016/j.fochx.2023.100844
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发表时间：
2023-10-30
期刊：
影响因子：
6.1
通讯作者：
Haibo Yuan
中科院分区：
文献类型：
--
作者：
Yaya Yu;Xizhe Zhu;Wen Ouyang;Ming Chen;Yongwen Jiang;Jinjin Wang;Jinjie Hua;Haibo Yuan
研究了新型三重耦合杀青对绿色茶品质的影响。杀青热风温度是决定绿色茶品质的关键。TCF降低了苦味和涩味，改善了鲜味和甜味。TCF提高了氨基酸、可溶性糖和叶绿素含量。总黄酮降低了绿色茶中茶多酚和没食子儿茶素没食子酸酯的含量。尽管固色在决定绿色茶质量方面的重要性，但其在减少这种饮料的苦味和涩味方面的作用仍然很大程度上未知。为此，研制了一种电磁辊-热风-蒸汽三联固定装置，并对其操作参数进行了优化（蒸汽量20 kg/h，热风温度90 °C，热风风机转速1200 r/min）。与常规杀青相比，ERHSF杀青后茶多酚与游离氨基酸的比值降低了11.0%，酯型儿茶素与单型儿茶素的比值降低了3.2%，降低了绿色茶的苦涩味，氨基酸、可溶性糖和叶绿素含量显著增加，鲜甜绿度提高; ERHSF处理后，鲜度的L/L* 值和绿度的-a/-a* 值等颜色指标也有所提高，感官评分最高。研究结果为夏秋绿色茶的精准品质改良提供了理论支持和技术指导。
Effects of new triple-coupled fixation (TCF) on green tea quality were investigated. The hot air temperature of TCF was key to determining the green tea quality. TCF reduced the bitterness and astringency and improved the umami and sweet taste. The amino acid, soluble sugar, and chlorophyll contents were enhanced with TCF. TCF reduced the contents of tea polyphenol and gallocatechin gallate in green tea. Despite the importance of fixation in determining green tea quality, its role in reducing the bitter and astringent taste of this beverage remains largely unknown. Herein, an electromagnetic roller-hot-air–steam triple-coupled fixation (ERHSF) device was developed, and its operating parameters were optimized (steam volume: 20 kg/h; hot-air temperature: 90 °C; hot-air blower speed: 1200 r/min). Compared with conventional fixation treated samples, the ratio of tea polyphenols to free amino acids and ester-catechins to simple-catechins in ERHSF-treated samples was reduced by 11.0% and 3.2%, reducing bitterness and astringency of green tea; amino acids, soluble sugars, and chlorophyll contents were significantly increased, enhancing the freshness, sweetness, and greenness; the color indexes, such as L/L* value of brightness and -a/-a* value of greenness, were also improved, and ERHSF-treated samples had the highest sensory scores. These results provided theoretical support and technical guidance for precise quality improvement of summer-autumn green tea.
影响因子：
5.2
作者：
Li, Maoyun;Guo, Lulu;Zhu, Ruixue;Yang, Dongmei;Xiao, Yue;Wu, Yanping;Zhong, Kai;Huang, Yina;Gao, Hong
通讯作者：
Gao, Hong