Influence Of Quality Of Oolong Tea By Modern Drying Technology

China has a long history of oolong tea, unique taste after half fermentation, the tooth cheek, and have a pleasant delicacy decompose adipose, weight etc, these are bodybuilding and processing technology, directly or indirectly, especially the relationship of dry tea has a significant effect on the way. This study, infrared, such as far-infrared microwave drying methods of oolong tea (flavor, tea polyphone, caffeine, etc), and to further explore the quality of drying methods to produce the quality of tea beverage, and so on in a new processing oolong tea beverage, improve drying raw tea quality.Adopted microwave, infrared and far-infrared three modern drying technology, and the traditional way to dry for comparison. According to the traditional method of different processing oolong tea, dry processing samples tea polyphones amount, amino acids, soluble protein, soluble sugar, water leaching rate index analysis, Analysis of the different tea aroma volatile components. Research results show that:the modern drying methods of processing, compared with the traditional dry tea, oolong tea, microwave drying tea polyphone content high, amino acids, high 0.01% 1.10%, Infrared drying soluble sugar content high 0.72%, soluble protein content high, the water extract amount 3.36% 1.67% high, Far infrared drying soluble sugar content high, soluble protein content 1.2% high 6.28%, water extract amount 9.26% high. Different drying methods of oolong tea aroma components, processing, and the differences of traditional dry tea more intense aroma.In different ways of tea samples as raw materials, processing into oolong tea drinks indicators research. For each drink samples of main storage period of study, physical and chemical indexes variation determination of its through 0 days,1 day,7 days,15 days,30 days within 90 days of total polyphone storage drinks, amino acids, protein, soluble sugar, soluble substances such as caffeine content of the changes of colour and luster and drinks. Research results show that the wave green four times more suitable for autumn tea processing as raw tea, oolong tea beverage major biochemical component relative reduction lower. Different drying methods with raw tea beverage processing of modern drying methods drink tea beverage flavor which is good, nutrition and function material content is higher. Far infrared and dry tea polyphones relative reduction of less than traditional dry, microwave drying and traditional distinction is not big, Soluble sugar, soluble protein and the relative reduction processing, microwave drying obviously less than traditional dry; drinks, Amino acids relative reduction microwave drying is far less than that of conventional drying, the same infrared drying is slightly less than traditional dry, dry and traditional not far, Caffeine content of the relative reduction is also microwave drying is less than that of the conventional drying. Microwave drying tea drink tea processing of extinction value change also relatively small namely color changes more slowly.