本文選題：安化黑茶　切入點：質量　出處：《中南林業(yè)科技大學》2015年碩士論文　論文類型：學位論文

【摘要】：黑茶是中國特有的茶類,是我國六大茶類之一。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,調血脂和抗動脈硬化等功效。近年來,安化黑茶在中國茶市迅速崛起,“安化黑茶”也被評為中國馳名商標。黑茶原料短缺、科技水平低下和市場監(jiān)管不嚴等原因導致市面上黑茶質量參差不齊。2010年發(fā)布實施的安化黑茶通用技術要求和地方標準為安化黑茶制定了明確的技術和質量要求,而目前對于安化黑茶生產(chǎn)質量和產(chǎn)業(yè)發(fā)展情況的調查多數(shù)在質量標準制定前完成,且沒有對不同種類安化黑茶的質量進行對應分析,因此很有必要對2010年之后安化黑茶質量現(xiàn)狀和產(chǎn)業(yè)情況的調查與分析。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”為調查對象,從益陽68家獲得QS認證的黑茶加工企業(yè)隨機選取10家企業(yè)調查安化黑茶質量,以安化黑茶地方標準中的感官品質和理化指標為評定標準,調查目前安化黑茶的質量。結果表明：10家黑茶企業(yè)生產(chǎn)的茯磚茶感官品質和理化指標都達到了“特制”標準,黑茶理化指標之間無顯著性差異；B和F黑茶企業(yè)生產(chǎn)的花磚茶感官品質達到了“特制”標準,10家黑茶企業(yè)生產(chǎn)的花磚茶理化指標之間無顯著性差異；10家黑茶企業(yè)生產(chǎn)的黑磚茶感官品質和理化指標均達到了普通黑磚茶質量標準,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和理化指標都達到了標準,各產(chǎn)品之間理化指標之間無顯著性差異。通過SWOT分析益陽安化黑茶2010年至2014年底茶基地建設、企業(yè)發(fā)展、品牌建設、營銷方式等情況,指出安化黑茶產(chǎn)業(yè)要實現(xiàn)進一步發(fā)展,需牢牢抓住人們保健意識提高、政府支持政策得力、科技保障到位等外界良好機會,運用科學技術創(chuàng)新,加強茶基地建設,健全市場監(jiān)管體系,大力發(fā)展電子商務,促進黑茶文化旅游,從原料、加工、銷售等各個環(huán)節(jié)全面促進安化黑茶產(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.
【學位授予單位】：中南林業(yè)科技大學
【學位級別】：碩士
【學位授予年份】：2015
【分類號】：F322

【引證文獻】

相關會議論文 前2條

1 王偉;陳曉陽;熊嘉;;對湖南黑茶品牌化運作的思考[A];湖南省茶葉學會2007年學術年會論文集[C];2007年

2 楊志輝;銀飛燕;劉仲華;;大力推動湖南黑茶產(chǎn)業(yè)發(fā)展[A];湖南省茶葉學會2007年學術年會論文集[C];2007年

，

本文編號：1607292