Effect Of Two Different Light Drying Technologies On The Quality Of Yinghong-9

Nowadays,women groups at home and abroad are in favor of drinking black tea,especially the floral black tea. In order to produce floral black tea,on the one hand,tea planters pick the fresh tea leaves of oolong tea to make black tea,on the other hand,processing methods of oolong tea are used for reference during the processing of black tea so as to realize the product innovation.This experiment uses Yinghong-9 processing black tea and brings in the sunning technique of oolong tea.With special filter material,it forms single band of yellow light and orange light,comparing to the sunlight in the sunning experiment so as to find out the proper drying wavelengths for the Yinghong-9 processing black tea in different seasons in an attempt to provide theory for processing Yinghong-9 floral black tea.The experimental result shows that: 1. Through different optical processing, the biochemical components of the sunlight leaves and primary tea are different: In the same season, the trend of the main biochemical components of withering leaves are basically the same, but the magnitude is not consistent; The effects of different light-wave treatments on biochemical components of Yinghong-9 black tea are different, and the changes of biochemical composition is associated with season. For the spring tea,in different light-wave treatments water extract showed an increasing trend,amino acids, tea polyphenols, caffeine and carbohydrate content was relatively lower,the content of orange light treatment is up to 30.03%.Contents of caffeine, polyphenols and soluble sugar all decrease relatively.The yellow light polyphenols content is only 11.50%.For the summer tea, tea polyphenol content increase,The content of yellow light treatment is up to 15.28%,while the change of amino acids, polyphenols, caffeine and carbohydrate is different,and the effect on the theabrownin reduced obviously.For the autumn tea, water extract, tea polyphenols and flavonoids content were improved, Its polyphenol increases more obviously and the yellow light treatment content is 32.77% higher than the sunlight.,other components did not change; different light-wave treatments results show, the light-wave has effects on reducing the theabrownin content obviously, thearubigins, theaflavin content does not have the rule.2.Different light-wave treatments have effects on primary tea aroma substances: from the analysis of aroma components, in spring which sunshine is moderate, can use orange ray and full spectrum withering; in summer and autumn which sunshine is relatively strong, can used filter light-waves, they can effectively increase the content of the alcohol in aroma components, and decrease the content of alkane compounds.3.Sensory quality of evaluation result and biochemical test result are consistent, May: orange ray is better, aroma fragrant, lasting, flavor good, have best quality; July: yellow ray is better; September: yellow ray are better.