Process Study On Improving The Quality Of Famous Green Tea In Summer And Autumn

The famous green tea has become one of the main sales of tea products in our country, also become the leading-benefit product of the main production made in Sichuan tea area. The famous green tea have excellent quality in spring, with the high price of fresh leaves, limited resources of raw materials; while poor quality in summer and autumn, low price of fresh leaves and abundant raw material resources. At present the resource utilization of fresh leaves, raw materials of famous green tea, is very low in summer and autumn. Therefore, this subject had took a deep research on machining processes technology, forming a complete set of technology and equipment, quality evaluation and other aspects, conducted a systemic experimental study, to effectively enhance and improve the quality of famous green tea in summer and autumn, aiming at resolving the utilization of raw material in summer and autumn, increasing economic efficiency, and promoting the healthy development of tea industry. The research results have important guiding significance for the production practice. In this paper, the major results were summarized as follows:1. The subject considered that improving the quality of the famous green tea in summer and autumn focus on improving its color and flavor. It carried out the "spreading","fixation","dry" and other key technology test, combinating of improving machining processes technology, matching equipment and optimizing technical parameters, at last builded an integrated set of matching machining processes technology and equipment to improve the quality of the famous green tea in summer and autumn, which has a guiding significance for the production practice.The best set of equipment combination to improve the quality of summer-fall famous green tea and the major parameter is summarized as follows:spreading the fresh leaves? fixation (rotary continuous fixation machine)(220 ?,45s) ?cooling ?first-step roasting(microwave blancher)(50?,55s)?cooling and setting? shaping?first drying? winnowing?screening?enhancing fragrant(baking, pan firing and far-infrared drying machine)(baking:60?,15min, pan firing:70?,6min, far-infrared drying:90?,3min);2. We studied the effect to improving the quality of tea under four kinds of different spreading time. The results showed that when fresh leaves spreaded for 6h, the moisture dropped to 70.3%, using this handle the famous green tea in summer and autumn have the bestt quality. The results of sensory evaluation is that the color green, high aroma, taste heavy and mellow, sweet after taste; The changes of containing composition are:water extract content increased by 5.81%, content of free amino acid up to 6.18%, total chlorophyll decreasing 1.79%, chlorophyll a and chlorophyll b reduction in varying degrees, reduced by 1.01%and 2.94%respectively. Studies suggest that Spreading treatment can significantly improve and enhance the quality of famous green tea in summer and autumn.3. "We tested the effects of four different combinations of fixing technology to improve the quality of green tea. The results showed that using the roller fixing and microwave combination, the famous green tea have the optimum quality in the summer and autumn. Sensory evaluation results is that the color green jade and bloom, chestunt flavour and fragrance, taste fresh and heavy, brisk; Containing composition changes are that polyphenol content decreased 2.04%, the content of free amino acid up to 5.81%, the lowest phenol ammonia ratio was 4.39. Studies suggest that the fixing technology combination of rollers and microwave can significantly improve the taste of the famous green in summer and autumn and improve the quality of tea.4. We examined the effects of three different combinations of drying titian to improve the quality of green tea. The results showed that the tea samples made by using the combination drying titian technology of baking, pan firing and far-infrared drying have the best quality. Sensory evaluation show that aroma high and fragrance, taste mellow and refreshing; the changes of aroma composition show that the content of trans-3-penten-2-ketone, cis-3-hexene-l-alcohol and geraniol flavor ingredients are the highest:the content is 2.13%,1.14%,3.53% respectively. Studies suggest that a combination titian technology of baking, pan firing and far-infrared drying can significantly improve famous green tea aroma and quality in summer and autumn.5. We analyzed the main quality components of tea samples made by using the best processing technology solutions, integrated with the tea aroma components detected by using the GC-MS, further confirmed that the effect of enhancing and improving the quality of famous green tea in summer and autumn.