The Research And Evaluation Of Enhance Sichuan-dark-tea's Flavor By Exogenous Enzyme Treatment

Sichuan black tea dating back more than 1,300 years of history. For a long time, its production process cumbersome, long production cycle, low degree of cleaning, with wind musty, astringent flavor crude ills prevalent defect, resulting in Sichuan black tea unstable product quality, industrial development is lagging behind.In this experiment, Lvmao tea as the tested materials, the introduction of exogenous enzyme treatment technology, combined with heat treatment, study new technology and parameters, and compared with natural pile-traditional crafts and pure heat fermentation process, to explore its improved flavor effects, results showed:1. Adoption of potatoes plus exogenous enzymes were single factor test temperature, time, amount of enzyme, the water content of the enzymatic conversion effects, sensory evaluation scores as indicators, the results show that at a temperature of 30?,50% moisture content, By pile-time 8h conditions, with the amount of enzyme increase, decrease sensory score after the first rise, the highest score when the enzyme dosage reaches 100?/g; the amount of enzyme 80?/g, water content of 50%, pile-time 8h conditions with increasing temperature, lower sensory score after the first rise, the highest score at 30 ?; the temperature is 30 ?, the amount of enzyme 80?/ g, under the pile-time 8h condition, with the water content rises, reducing the sensory score after the first rise, the highest score at 60%; at a temperature of 30 ?, the amount of enzyme 120?/g, water content of 50% under conditions of increasing over time, the sensory score first and then decreased, the highest score at the time of 9h.2. On the basis of the single-factor experiments, temperature, enzyme content, water content, the time factor for the experiment, set up three levels to sensory score for the index, orthogonal test results showed that:the best technology for the enzyme treatment:80u/g, temperature 32 ?,60% moisture, time 7h", and the four factors affect the flavor quality of tea samples order of water> enzyme concentration> temperature> time this paper proposes a new technology of Sichuan black tea:green Maocha-exogenous enzymes and water-enzymatic conversion-conversion of heat-dried.3. In the traditional black tea processing technology and processing technology for the pure heat control, new technology black tea exogenous enzyme treatment formed to carry out sensory, main physical and chemical composition, amino acid composition, catechin components and aroma components were Comparative analysis showed that:the optimum fermentation of black tea prepared the shortest time (60h), free amino acids most species (20 species), and has a high content of ?-aminobutyric acid (g-ABA). The highest total amount of free amino acids (23.81mg/g), the ester catechins catechin lowest proportion (46.02%), child ammonia than the lowest (1.69), terpenes accounted for the biggest proportion of the total amount of aroma substance (17.66%), sensory evaluation the highest score (90.56), while the aroma components testing shows that the best kind of tea contains large amounts of the resulting flowers and fragrant aroma substance (?-linalool, a-cedar alcohol, acetophenone, incense leaf base acetone,8-juniper ene, etc.), so that there is some improvement in the quality of tea samples, reducing the traditional black tea Chen taste and musty, with a certain degree of black tea quality characteristics.In summary, the use of exogenous enzyme treatment technology to improve the process defect Sichuan black tea, black tea flavor Sichuan improvement is feasible, and the present test exogenous enzyme source is simple and easy to get, not subject to seasonal restrictions, it has application value.