本文選題：安化黑茶　切入點(diǎn)：質(zhì)量　出處：《中南林業(yè)科技大學(xué)》2015年碩士論文　論文類型：學(xué)位論文

【摘要】：黑茶是中國(guó)特有的茶類,是我國(guó)六大茶類之一。黑茶屬發(fā)酵茶,加工工藝一般包括殺青、揉捻、渥堆、干燥四道工序。黑茶具有抗氧化,調(diào)血脂和抗動(dòng)脈硬化等功效。近年來(lái),安化黑茶在中國(guó)茶市迅速崛起,“安化黑茶”也被評(píng)為中國(guó)馳名商標(biāo)。黑茶原料短缺、科技水平低下和市場(chǎng)監(jiān)管不嚴(yán)等原因?qū)е率忻嫔虾诓栀|(zhì)量參差不齊。2010年發(fā)布實(shí)施的安化黑茶通用技術(shù)要求和地方標(biāo)準(zhǔn)為安化黑茶制定了明確的技術(shù)和質(zhì)量要求,而目前對(duì)于安化黑茶生產(chǎn)質(zhì)量和產(chǎn)業(yè)發(fā)展情況的調(diào)查多數(shù)在質(zhì)量標(biāo)準(zhǔn)制定前完成,且沒有對(duì)不同種類安化黑茶的質(zhì)量進(jìn)行對(duì)應(yīng)分析,因此很有必要對(duì)2010年之后安化黑茶質(zhì)量現(xiàn)狀和產(chǎn)業(yè)情況的調(diào)查與分析。本文首先綜述了黑茶的加工工藝、保健功能、黑茶產(chǎn)業(yè)歷史沿革與現(xiàn)狀,然后以安化黑茶“三磚三尖一花卷”為調(diào)查對(duì)象,從益陽(yáng)68家獲得QS認(rèn)證的黑茶加工企業(yè)隨機(jī)選取10家企業(yè)調(diào)查安化黑茶質(zhì)量,以安化黑茶地方標(biāo)準(zhǔn)中的感官品質(zhì)和理化指標(biāo)為評(píng)定標(biāo)準(zhǔn),調(diào)查目前安化黑茶的質(zhì)量。結(jié)果表明：10家黑茶企業(yè)生產(chǎn)的茯磚茶感官品質(zhì)和理化指標(biāo)都達(dá)到了“特制”標(biāo)準(zhǔn),黑茶理化指標(biāo)之間無(wú)顯著性差異；B和F黑茶企業(yè)生產(chǎn)的花磚茶感官品質(zhì)達(dá)到了“特制”標(biāo)準(zhǔn),10家黑茶企業(yè)生產(chǎn)的花磚茶理化指標(biāo)之間無(wú)顯著性差異；10家黑茶企業(yè)生產(chǎn)的黑磚茶感官品質(zhì)和理化指標(biāo)均達(dá)到了普通黑磚茶質(zhì)量標(biāo)準(zhǔn),A、B、C、E、G和J等六家企業(yè)的黑磚茶水分含量和灰分含量顯著低于其他四家企業(yè)的黑磚茶(P0.05)。10家黑茶企業(yè)生產(chǎn)的天尖茶、貢尖茶、生尖茶和花卷茶感官品質(zhì)和理化指標(biāo)都達(dá)到了標(biāo)準(zhǔn),各產(chǎn)品之間理化指標(biāo)之間無(wú)顯著性差異。通過(guò)SWOT分析益陽(yáng)安化黑茶2010年至2014年底茶基地建設(shè)、企業(yè)發(fā)展、品牌建設(shè)、營(yíng)銷方式等情況,指出安化黑茶產(chǎn)業(yè)要實(shí)現(xiàn)進(jìn)一步發(fā)展,需牢牢抓住人們保健意識(shí)提高、政府支持政策得力、科技保障到位等外界良好機(jī)會(huì),運(yùn)用科學(xué)技術(shù)創(chuàng)新,加強(qiáng)茶基地建設(shè),健全市場(chǎng)監(jiān)管體系,大力發(fā)展電子商務(wù),促進(jìn)黑茶文化旅游,從原料、加工、銷售等各個(gè)環(huán)節(jié)全面促進(jìn)安化黑茶產(chǎn)業(yè)發(fā)展。
[Abstract]:Black tea is unique to China and one of the six major tea species in China. Black tea is fermented tea. The processing technology generally includes four processes: killing green, rolling, piling and drying. Black tea has the functions of anti-oxidation, regulating blood lipids and anti-arteriosclerosis, etc. In recent years, Anhua Black Tea is rising rapidly in China's tea market. "Anhua Black Tea" has also been rated as a well-known trademark in China. There is a shortage of raw materials for black tea. The low level of science and technology and the lack of strict market supervision have led to the uneven quality of black tea on the market. The general technical requirements and local standards of Anhua Black Tea issued and implemented in 2010 set clear technical and quality requirements for Anhua Black Tea. At present, most of the investigations on the production quality and industrial development of Anhua black tea were completed before the establishment of quality standards, and there was no corresponding analysis on the quality of different kinds of Anhua black tea. Therefore, it is necessary to investigate and analyze the quality and industry of black tea in Anhua after 2010. Firstly, the processing technology, health care function, history and present situation of black tea industry are reviewed in this paper. Then taking Anhua Black Tea "three Brick, three Tips and one twistbread" as the object of investigation, 10 enterprises were randomly selected from 68 black tea processing enterprises in Yiyang to investigate the quality of Anhua black tea. Based on the sensory quality and physicochemical index of Anhua black tea local standard, the quality of black tea in Anhua was investigated. The results showed that the sensory quality and physicochemical index of Fuzhuan brick tea produced by 10 black tea enterprises reached the standard of "special system". There was no significant difference in physicochemical indexes between black tea and black tea. The sensory quality of flower brick tea produced by B and F black tea enterprises reached the "special" standard. There was no significant difference between 10 black tea enterprises and 10 black tea enterprises. The sensory quality and physicochemical index of black brick tea were all up to the general black brick tea quality standard. The moisture content and ash content of black brick tea were significantly lower than that of Tianjian tea produced by 10 black brick tea enterprises. The sensory quality and physical and chemical indexes of Gongjian tea, Shengjian tea and twistbread tea have reached the standard, but there is no significant difference between the physical and chemical indexes among the products. The construction of tea base in Yiyang Anhua Black Tea from 2010 to end of 2014 was analyzed by SWOT, and the enterprise developed. It is pointed out that in order to realize the further development of the black tea industry of Anhua, it is necessary to firmly grasp the good opportunities for the outside world, such as raising people's awareness of health care, effective government support policies, and scientific and technological support, and applying scientific and technological innovations. We should strengthen the construction of tea base, perfect the market supervision system, vigorously develop electronic commerce, promote the tourism of black tea culture, and promote the development of Anhua black tea industry in all aspects, such as raw materials, processing, sales and so on.
【學(xué)位授予單位】：中南林業(yè)科技大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2015
【分類號(hào)】：F322

【引證文獻(xiàn)】

相關(guān)會(huì)議論文 前2條

1 王偉;陳曉陽(yáng);熊嘉;;對(duì)湖南黑茶品牌化運(yùn)作的思考[A];湖南省茶葉學(xué)會(huì)2007年學(xué)術(shù)年會(huì)論文集[C];2007年

2 楊志輝;銀飛燕;劉仲華;;大力推動(dòng)湖南黑茶產(chǎn)業(yè)發(fā)展[A];湖南省茶葉學(xué)會(huì)2007年學(xué)術(shù)年會(huì)論文集[C];2007年

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本文編號(hào)：1607292