Effects of different fixation methods on the quality of green tea processed by purple bud leaves

Authors

SONG Xian-ying, Key Lab of Tea Science of Ministry of Education, Hunan Agricultral University, Changsha, Hunan 410128, China; National Research Center of Engineering Technology for Utilization of Botanical Function Ingredients, Hunan Agricultral University, Changsha, Hunan 410128, China
HUANG Yan-mei, Key Lab of Tea Science of Ministry of Education, Hunan Agricultral University, Changsha, Hunan 410128, China; National Research Center of Engineering Technology for Utilization of Botanical Function Ingredients, Hunan Agricultral University, Changsha, Hunan 410128, China
CUI Li-dan, Key Lab of Tea Science of Ministry of Education, Hunan Agricultral University, Changsha, Hunan 410128, China; National Research Center of Engineering Technology for Utilization of Botanical Function Ingredients, Hunan Agricultral University, Changsha, Hunan 410128, China
XIAO Wen-jun, Key Lab of Tea Science of Ministry of Education, Hunan Agricultral University, Changsha, Hunan 410128, China; National Research Center of Engineering Technology for Utilization of Botanical Function Ingredients, Hunan Agricultral University, Changsha, Hunan 410128, China
GONG Zhi-hua, Key Lab of Tea Science of Ministry of Education, Hunan Agricultral University, Changsha, Hunan 410128, China; National Research Center of Engineering Technology for Utilization of Botanical Function Ingredients, Hunan Agricultral University, Changsha, Hunan 410128, China

Abstract

Objective: To explore the best fixation method of purple bud green tea. Methods: Using two or three leaves and a bud of self-selected purple bud strain 9803 as raw materials, fresh leaves were treated by microwave, pan-frying, steam and hot air to prepare green tea, and the representative green tea samples were selected for sensory evaluation and quality analysis of taste and aroma. Results: Among the four methods of fixation, the comprehensive score of sensory evaluation of microwave green tea was the highest (89.65), and the main physical and chemical components of microwave green tea, water extract, tea polyphenols, anthocyanins, amino acids, and caffeine remained significantly higher than the other three green tea(P<0.05); the phenol ammonia ratio, ratio of ester catechin to total catechin were the lowest, and were 12.18 and 0.72, respectively. Conclusion: The quality of purple bud green tea prepared by microwave method was the best among the four methods.

Publication Date

11-28-2021

First Page

19

Last Page

27

DOI

10.13652/j.issn.1003-5788.2021.11.004

Recommended Citation

Xian-ying, SONG; Yan-mei, HUANG; Li-dan, CUI; Wen-jun, XIAO; and Zhi-hua, GONG (2021) "Effects of different fixation methods on the quality of green tea processed by purple bud leaves," Food and Machinery: Vol. 37: Iss. 11, Article 4.
DOI: 10.13652/j.issn.1003-5788.2021.11.004
Available at: https://www.ifoodmm.cn/journal/vol37/iss11/4

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