Effect of Low Temperature Treatment of Fresh Tea Leaves on the Quality of Yellow Tea
In order to explore the effect of low temperature treatment on the quality of yellow tea, this study took fresh leaves of ‘Jinxuan’ tea variety with one bud and one leaves as raw materials, taking natural lying at room temperature (25 ℃) as control, set 3 low temperature (10, 5, 0 ℃) and 5 treatment...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-09-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120320 |
| _version_ | 1828284875843567616 |
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| author | Longxue ZHANG Junran QI Xinying CHEN Sirui WANG Lixia ZHANG |
| author_facet | Longxue ZHANG Junran QI Xinying CHEN Sirui WANG Lixia ZHANG |
| author_sort | Longxue ZHANG |
| collection | DOAJ |
| description | In order to explore the effect of low temperature treatment on the quality of yellow tea, this study took fresh leaves of ‘Jinxuan’ tea variety with one bud and one leaves as raw materials, taking natural lying at room temperature (25 ℃) as control, set 3 low temperature (10, 5, 0 ℃) and 5 treatment durations (8, 16, 24, 32, 40 h). The appearance characteristics of fresh leaves were observed and the relative conductivity, fat-soluble pigment and volatile components were determined. The sensory quality of processed yellow tea was evaluated and the main quality components were analyzed. The results showed that compared with the control group, the low temperature treatment of fresh leaves significantly increased the relative electrical conductivity, effectively reduced the chlorophyll content, and the aroma characteristics of volatiles in fresh leaves were significantly changed. Compared with the control yellow tea, low temperature treatment could effectively improve the yellow tea yellowing degree; After being treated at 10, 5 and 0 ℃ for 8 h, the contents of water extract and soluble sugar of tea increased significantly, while the contents of free amino acids in 5 ℃ and 0 ℃ treatment groups increased significantly. At the same time, the proportion of volatile substances with flower and fruit flavor in dry tea aroma increased. In conclusion, low temperature treatment of fresh leaves is helpful to improve the quality of ‘Jinxuan’ yellow tea, improve its taste mellow and aroma fragrance, and the best treatment temperature is 5~10 ℃ and duration is 16~24 h. |
| first_indexed | 2024-04-13T09:07:52Z |
| format | Article |
| id | doaj.art-08383ce90bbb40dd8f1af50c516b3919 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-13T09:07:52Z |
| publishDate | 2022-09-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-08383ce90bbb40dd8f1af50c516b39192022-12-22T02:52:57ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-09-01431712213110.13386/j.issn1002-0306.20211203202021120320-17Effect of Low Temperature Treatment of Fresh Tea Leaves on the Quality of Yellow TeaLongxue ZHANG0Junran QI1Xinying CHEN2Sirui WANG3Lixia ZHANG4College of Horticulture Science and Engineering, Shandong Agricultural University, Taian 271018, ChinaCollege of Horticulture Science and Engineering, Shandong Agricultural University, Taian 271018, ChinaCollege of Horticulture Science and Engineering, Shandong Agricultural University, Taian 271018, ChinaCollege of Horticulture Science and Engineering, Shandong Agricultural University, Taian 271018, ChinaCollege of Horticulture Science and Engineering, Shandong Agricultural University, Taian 271018, ChinaIn order to explore the effect of low temperature treatment on the quality of yellow tea, this study took fresh leaves of ‘Jinxuan’ tea variety with one bud and one leaves as raw materials, taking natural lying at room temperature (25 ℃) as control, set 3 low temperature (10, 5, 0 ℃) and 5 treatment durations (8, 16, 24, 32, 40 h). The appearance characteristics of fresh leaves were observed and the relative conductivity, fat-soluble pigment and volatile components were determined. The sensory quality of processed yellow tea was evaluated and the main quality components were analyzed. The results showed that compared with the control group, the low temperature treatment of fresh leaves significantly increased the relative electrical conductivity, effectively reduced the chlorophyll content, and the aroma characteristics of volatiles in fresh leaves were significantly changed. Compared with the control yellow tea, low temperature treatment could effectively improve the yellow tea yellowing degree; After being treated at 10, 5 and 0 ℃ for 8 h, the contents of water extract and soluble sugar of tea increased significantly, while the contents of free amino acids in 5 ℃ and 0 ℃ treatment groups increased significantly. At the same time, the proportion of volatile substances with flower and fruit flavor in dry tea aroma increased. In conclusion, low temperature treatment of fresh leaves is helpful to improve the quality of ‘Jinxuan’ yellow tea, improve its taste mellow and aroma fragrance, and the best treatment temperature is 5~10 ℃ and duration is 16~24 h.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120320yellow tealow temperature of fresh leavesjinxuanquality |
| spellingShingle | Longxue ZHANG Junran QI Xinying CHEN Sirui WANG Lixia ZHANG Effect of Low Temperature Treatment of Fresh Tea Leaves on the Quality of Yellow Tea Shipin gongye ke-ji yellow tea low temperature of fresh leaves jinxuan quality |
| title | Effect of Low Temperature Treatment of Fresh Tea Leaves on the Quality of Yellow Tea |
| title_full | Effect of Low Temperature Treatment of Fresh Tea Leaves on the Quality of Yellow Tea |
| title_fullStr | Effect of Low Temperature Treatment of Fresh Tea Leaves on the Quality of Yellow Tea |
| title_full_unstemmed | Effect of Low Temperature Treatment of Fresh Tea Leaves on the Quality of Yellow Tea |
| title_short | Effect of Low Temperature Treatment of Fresh Tea Leaves on the Quality of Yellow Tea |
| title_sort | effect of low temperature treatment of fresh tea leaves on the quality of yellow tea |
| topic | yellow tea low temperature of fresh leaves jinxuan quality |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120320 |
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