摘要 探讨了机制卷曲形名茶加工过程中做形温度、时间和叶量对其品质的影响。品质成份分析结果表明，随做形温度的升高，氨基酸、可溶性糖含量下降，叶绿素则相反，茶多酚呈先减后增趋势。做形时间仅对可溶形糖影响较大，随做形时间的延长，其含量增加。随叶量的增加，氨基酸、可溶性糖含量上升，叶绿素呈先增后减趋势。感官审品结果表明，适当的高温做形或延长做形时间有利于香气品质和外形品质的提高。投叶量过低过高都不利于茶叶品质。据卷曲形名茶品质要求，做形投叶量1.0～1.5 kg、温度65℃左右、时间20 min左右为宜。
关键词 卷曲形名茶； 机械加工； 做形； 品质
中图法分类号 S571．109．2
STUDIES ON TECHNIQUE OF SHAPING DURING MECHANICAL PROCESS
OF CURL-SHAPED FAMOUS TEA
Chen Yuqiong Ni Dejiang
(Huazhong Agricultural University ,Wuhan 430070)
ABSTRACT The effects of shaping temperature ,time and leaf weight on qualities of curl-shaped famous green tea during mechanical procession were studied in this paper. The results showed that contents of amino acids and soluble sugars decreased, while chlorophyll increased, and that of polyphones first decreased and then increased with the rising of shaping temperature. Soluble sugars were the only one remarkably affected by time during shaping, and which went up with the increasing of time. The contents of amino acids and soluble sugars rose but chlorophyll first ascended and then descended with the adding of leaf weight. The tasting results revealed that suitable shaping temperature and time were beneficial to the forming of flavor and appearances. Too high and too low leaf weights did harm to appearance and infusion character. It was suggested that the appropriate leaf weight, time and temperature were 1.0～1.5 kg, 20 min and 65 ℃ or so, respectively.
KEY WORDS curl-shaped famous green tea, machine-processing technique,shaping, quality
卷曲形茶是我国名优茶主要种类之一，几乎在全国产茶省都有生产，其中以江苏省的最为有名。其基本的加工工艺为：鲜叶—摊放—杀青—揉捻—二青—做形—干燥。长期以来，卷曲形名茶的制作一直处于手工至半机械化状态。对此，华中农业大学茶学专业经过近5 a的研究，研制出6CJZ-25型卷曲形名茶做形机，并获国家专利（专利号：ZL 96 2 39680.X)，率先在国内实现了卷曲形名茶的机械化加工。本文拟通过设置不同做形温度、时间和叶量处理，探讨最佳的做形温度、时间和投叶量指标。
