Research On The Drying Process And The Quality Of The Export And Domestic Oolong Tea

Baking process is one of the key technics of the oolong tea refining process, the domestic export oolong tea aroma and taste quality of the development of quality factor and fixed play an important role. This study based on the mass production of the tea chain plate dryer, using the variable temperature technology bakery to sell the comparison of oolong tea processing, analysis under different temperature and time of processing the change trend of oolong tea quality related factors, combined with the variable temperature change to sell tea processing, the quality of the sensory evaluation summary its oolong tea refining technology characteristics of baking process, according to the production experience, comprehensive analysis from the qualitative and quantitative aspects and solve how to improve and enhance oolong tea quality, yield and efficiency, achieve finally to improve the value of oolong tea products, improve the economic benefits of tea production, which will provide a scientific basis for long-term guide oolong tea to sell the production work.By studying the northern daffodils in different baking temperature and time, the double factors change, the different levels of test data analysis was carried out on the biochemical composition of oolong tea content. The results show that the roasting temperature under the condition of155℃, as the change of roasting time, its caffeine content gradually reduce; Tea polyphenols and flavonoids content with the baking temperature changing trend is not obvious; And baking temperature at155℃, bake for1h, under the condition of the water extract content reaches the maximum value (38.33%), amino acid content increased with the increase of baking time and temperature showed a trend of gradual decline.Combining with the characteristics of the quality of oolong tea (domestic and export market, the domestic export respectively oolong tea made by baking process practice of research. Research results show that:in the domestic tea roasting process, its technological characteristics of120℃baking under0.5h, continue to under145℃for1h to domestic industrial narcissus best quality, the quality has the appearance of tight junction udinese embellish luster, strong aroma, taste thick bright orange variety characteristics obviously, rinsing and soft leaves and other characteristics; In export tea roasting process, the export of tea oolong tea due to its relatively coarse old raw materials, raw material levels low quality is relatively poor, after135℃for1h at155℃for1h after can promote the quality of the products, and improve its coarse old an indication of defects, and improve our overall export in part achieves the effect of oolong tea quality.Through production practice and the economic benefits of technical analysis to sell oolong tea production, can be preliminary analysis:baking process optimization parameters based on the test process, and keep the traditional craft level under the premise of oolong tea quality, shorten oolong tea baking time is1.5h, baking efficiency may be increased by25%; On the domestic tea baking can save28.75%of the electricity consumption, export can save28.57%of the electricity consumption, on the basis of the baking time and cost saving, through the experimental research of variable temperature baking technology, its parameters can improve the capacity of25%, to guide the production in fujian oolong tea industry in horizontal direction, such as the green, energy-saving and efficient development has a certain role in promoting.