Mechanism Of Vibration Zuoqing And Technology Process Experiment Of Oolong Tea

Fresh leaf processing is one of important processing of oolong tea, it related to the colour, the flavor and the shape of tea. The common zuoqing conclude handwork way and roller way, vibration zuoqing is new type mechanization way simulation on the way handwork zuoqing. The article according the principle of zuoqing designed test equipment of vibration zuoqing and according the two motion parameters about intensity of vibration zuoqing designed multi-factor and single-factor test, discussed the vibration zuoqing ways take effect to the change of physiological and biochemical about zuoqing leaves of oolong tea; by comparison two ways between vibration zuoqing and roller zuoqing dissgussed the feasibility of vibration zuoqing,s technology.This topic take great significance to improve production efficiency of zuoqing proccesing of oolong tea while reduce labors and labor cost, further more to improve technology of zuoqing.(1) the results about Multi-Factor and single- factor test of the frequency and time of vibration zuoqing show that:The fast the frequency and the longer time, the fast water loss rate , the higher the temperature ,the conductivity and the respiration rate of processing leaves,vice versa. Contrast A5 to A1of vibration zuoqing leaves, water content drop 9.48%, temperature raise 2.16%, conductivity raise 13.28%, respiration raise 15.01%. Contrast B5 to B1 of vibration zuoqing leaves, water content drop 5.9%, temperature raise 2.79%, conductivity raise 13.78%, respiration raise 11.29%.(2) Vibration zuoqing promot PH reduced of processing leaves and the whole process showed downtrend , also the treatments all lower than the control. inhibit the activity of POD, the fast the frequency and the longer time, the effect was obviously,the average of POD (activity U/g.min)in zuoqing processing is that CK(26.44)>A1(23.82)>A2(23.78)>A4(21.96) > A3(21.42) > A5(19.16) ; CK(26.44) > B2(22.94) > B1(22.64) > B3(22.12) >B4(21.08)>B5(20.24); increased strength of vibration zuoqing, the higher the PPO higher of the first and the second processing leaves, the second processing of T4 leaves's PPO activity Reaches the highest point (41.7);but the lower the PPO higher of the third processing leaves,the T4 zuoqing's PPO activity Reaches the lowest point (18.6); it improving the activity ofβ-glucosidase but too high strength is no use. (3)Range analysis showed that time factor effects of these components more than frequency factor,which include moisture content, temperature, respiration intensity, PH, POD Activity, PPO Activity,β-glucosidase activity.(4)Water extract,tea polyphenol and catechin phasedown with the vibration zuoqing;the fast the frequency and the longer time, the effect was obviously. the total AA rise also reduced, the fast the frequency and the longer time,the lower the total AA of the zuoqing leaves. Flavonoids content change present irregular wavy,but the total tend to oxidative degradation.(5)Sensory quality of oolong tea with vibration zuoqing which conclude multi-factor test of the frequency and time. Tieh-kwan-yin T2>T1>T3>T4>T0;Jin-kwan-yin J2>J1>J3>J4>J0.(6)The article set the contrast test between roller zuoqing and vibration zuoqing,the result shows that roller zuoqing,s leaves haveuneven movement and the leaves cellular damage is higher than the vibration zuoqing. vibration zuoqing has the advantages of raw tea high quality,and the quality is better than roller zuoqing ones, the autumn tea quality is higher than spring tea.