Study On Processing Technology And Processing Equipments Lectotype Of The Chongqing Pipa Tea

Chongqing pipa tea is the precious and scarce resource of the tea varieties in our country,the tea population cultivar is formed by long-term evolves by natural evolution and cultivation.Chongqing pipa tea rated one of the twenty-one excellent tea varieties in1965,and rated one of the five local excellent tea varieties by Sichuan tea variety accreditation committee in1984,and it is one of the five gographical indication of agricultural products in2009.Chongqing pipa tea is budding early,branch is growing quickly,it has hypertrophic bud and leaf, elegant in smell and the taste is rich. However, the machining of Pipa tea is very traditional, less developed processing technology and low mechanization,that restricted sustainable development of the pipa tea industry.There-fore,the research studied the processing technology of Chongqing pipa tea and found the optimization technique on the basis of its characteristic. Furthermore,the research studied the quality formation.The results were obtained as follows:l.The research explored the best processing technology through five kinds of processing technology of the contrast experiment research. The product quality is good.The technological process were:raw materialâ†'sunshine witheringâ†'vibration processingâ†'de-wateringâ†'twistingâ†'drying. Its sensory evaluation were:tight and strong stripe,colour is tender green,yellowish green and bright steeping water, long-lasting fragrance with florale,pleasant taste,fresh and mellow, securinega uniform and green. The comprehensive quality is good.2.The research was based on single factor experiment and orthogonal test which carried the key processes.Through the sensory evaluation and determination of biochemical composition.The processing technology of Chongqing pipa tea was that:fresh tea leaves raw materialâ†'sunshine withering20minâ†'spreading for cooling1.5-2hâ†'the first vibration1.5-2minâ†'spreading1.5-2hâ†'the second vibration2minâ†'spreading2hâ†'the third vibration3minâ†'spreading2-3hâ†'dewateringâ†'twistingâ†'drying(100℃)â†'products. 3.Studies on the determination of internal substances during workpiece process and product.The result is thatrthe content of tea polyphenol is23.18%,free amino acid is4.06%,caffeine is4.06%,soluble sugar is6.31%,catechin si112.97mg/g, waterextraction is44.87%.The content of tea polyphenol gradually trending down during the whole processes. The content of free amino acid first increased and then decreased,and reach the highest point4.45%before dewatering. The content of caffeine does not change significantly. The content of soluble sugar is on the increase has reduced during the whole processes,and reach the highest point7.18%after sunshine withering. The content of catechin and waterextraction gradually trending down. The content of catechin is16.36%, simple catechin is2.10%,ester-catechin is13.26%, the highest component is EGCG(8.07%), the least is C(0.22%).35kinds of aroma compounds have been detected.It contents13kinds of hydrocarbon,6kinds of ketone,4kinds of alcohol,4kinds of ester,3kinds of phenol,2kinds of aldehyde,1kinds of nitrogen compounds. Several compounds with high content prop-ortion in proper order were:Indole; alpha-Cadinol;5,9-Undecadien-2-one,6,10-dimethyl-; Decanal;3-Buten-2-one,4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-,(E)-;(R,S)-5-Ethyl-6-methy-3E-hepten-2-one.These six compounds content accounted for57.5%of the total.4.Analysis on processing technic of Chongqing pipa tea.The paper put forward a set of scheme about processing machinery configuration on the basis of Chongqing pipa tea’s quality forming and law.The preliminary selection on mechanical equipment were: bobbing machine,Y003tea dewatering machine,6CR-45tea twisting machine,6CH-10roboticized chain board dryer.