特种茉莉花茶及其品质影响因素的研究现状.pdf

第8卷第1期
食品安全质量检测学报
Vol. 8 No. 1
2017年1月
Journal of Food Safety and Quality
Jan.,2017
特种苿莉花茶及其品质影响因素的研究现状
郭雅玲2,赖凌凌2,刁鑫,欧阳晶晶,廖泽明
(1.福建农林大学园艺学院茶学系,福州35000;2.福建农林大学茶叶研究所,福州350002)
摘要:随着消费水平的日益提高,特种苿莉花茶已成为苿莉花茶市场的新兖。本文对现有特种莱莉花茶的产
品和特点进行了总结,并对影响特种苿莉花茶品质的形状特征、窨制方法(传统窨制、増混连窨、隔离窨花等)、
窨制参数(水分、温度、配花量等)等因素研究现状进行了阐述。特种茉莉花茶具有独特的外形、鲜灵持久的花
香和鲜醇爽口的滋味,销量和价格均日渐上涨,然而,对其加工工艺的研究多以生产经验为主,理论基础较薄
弱。为此,本文提出了应针对特种苿莉花茶的理化性状,加强其窨花理论的系统化研究,同时重视对老化茉莉
花园的改造和新品种苿莉花的选育工作,从而促进特种苿莉花茶可持续健康发展的建议。
关键词:特种茉莉花茶;增湿连窨;离窨花;通花;水分;堆温;配花量
Research status of above-special-grade J asmine tea and the influencing
factors of its quality
GUO Ya-ling", LAI Ling-ling DIAO Xin', OUYANG Jing-jing, LIAO Ze-ming
( Department of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002
China; 2. Instite of Tea Science, Fujian griculture and Forestry University, Fuzhou 350002, China)
ABSTRACT: With the improvement of consuming levels day by day, above-special-grade Jasmine tea has been a
ncw favorite variety of Jasmine tea. This paper summarized the current products and characteristics of
above-special-grade Jasmine tea and discussed the research status of factors including appearances, scenting methods
(traditional scenting method, wet scenting method and isolated scenting method, et)and scenting parameters
( moisture, tempcrature and amounts of Jasmine flowers, etc), which impacted the quality of above-special-grade
asmine tea. Above-special-grade Jasmine tea, whose sale volumes and prices are higher and higher, has distinctive
appearances, fresh lovely and heavy aroma, and fresh and mellow taste, while its processing researches are ordinarily
based on production experiences and lack theoretical basis. Therefore, this paper put forward the suggestions of
strengthening systematical researches on scenting theories of above-special-grade Jasmine tea according to its
physical and chemical features, remolding old Jasmine flower gardens and breeding new Jasmine flower varieties to
promote its sustainable and healthy dcvelopment
KEY WORDS: above-special-grade Jasmine tea; wet and continuous scenting; separate scenting; separation of
Jasmine flowers and dhool; water conlent; temperature of scenting mixture of Jasmine flowers and dhool; rate of
Jasmine flowers to dhool
基金项目:福州市校(院所科技合作项目(2015-J-67)、福建省人力资源和社会保障厅资助项目-郭雅玲评茶师技能大师工作室
Fund: Supported by Science and Technology Cooperation Project of Universities(Institutes) in Fuzhou City(2015-j-67)and Department of
Human Resources and Social Security of Fujian Province Supporting Project-skill Master Studio of Tea-appraisal-technician GUO Ya-ling
通讯作者:部雅玲,教授,副系主任,主要研究方向为茶叶加工与质量评价研究。E-mai:yaling7819@126.com
Corresponding author: GUO Ya-ling, Professor, Associate Head of Tea Department, College of Horticulture, Fujian Agriculture and Forestry
UniversityFuzhou350002,China.E-mail:yaling7819@126.com
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