The Research On Processing Technology And Quality Evaluation Of Dark Brick Tea And Fuzhuan Brick Tea In Sichuan

In this paper,processing technology and quality evaluation of Sichuan Dark brick tea and Sichuan Fuzhuan brick tea were studied,the science principle and theory of tea processing,tea tasting laboratory science and tea biochemistry were used.First to determine the better basic process of initial processing and suppression,and then optimize the key process technology,finally study the quality of the formation process,carry out quality evaluation and other research work.The aim of this study is to provide the technical basis for production process recovery,technology product development and processing technical procedures of Sichuan Dark brick tea and Sichuan Fuzhuan tea,provide scientific basis for the excavation of their functional value.The main research results are as follows:(1)The optimal basic processing technology of Sichuan Dark brick tea is determined,and the key processing technology is optimized.The initial process ? is:fresh leaves?setting?fixation?rolling?stir fixation?wet piling(20?22h?pan firing?dry piling,the initial process ?:fresh leaves?a shake a stall?two shake two stall?rolling?fermentation?stir fixation(4?5h)?piling(14?16h)?pan firing?dry piling;the compression process is:semi-finished blending?copying?weighing?steaming?suppression?cooling?brick backing?brick repairing?drying room operations."Pile-fermentation" is the key process to the formation of the unique quality of black brick tea,it's best conditions are:frying the kneading leaves to reduce the water content to 55%,piling 22h or so take advantage of the leaves hotting,then firing to make the water content dropped to 30%,sunning to make the water content dropped to 13%,for "sunny night" dry piling so that the water content maintained at 12%,such as more than 15%,you can sunning or baking.(2)In the processing of Sichuan Dark brick tea,with the inclusion of the transformation of the material,its quality gradually formed.Its sensory quality through the initial process into the quality of semi-finished dark tea:tightly,brownish auburn,soup orange or orange red,stale flavour pure and lasting,taste stale and mellow,peace,leaf yellow or red brown;through the suppression process to form a black brick finished tea quality:normal brick,black auburn,soup orange and still bright,taste stale and mellow,back to the sweet,leaves reddish auburn and evenly.Compared with the traditional dark brick tea(control),Sichuan Dark brick tea sample's sensory flavor is more "stale and mellow";the electronic nose(tongue)can distinguish the two fragrance(the electronic nose DIDFA = 98.9%,the electronic tongue DIPCA = 97.2%),confirming the sensory evaluation results.The detection of free amino acid components are as follows:compared with the traditional dark brick tea,fresh,sweet and bitter taste of amino acids of Sichuan Dark brick tea samples have reduced by 4.17mg/g,0.33mg/g and 0.66mg/g;catechins analysis are as follows:compared with the traditional dark brick tea,the content of total catechins,EGCG,ECG,ester catechins and non-ester catechins have decreased by 2.48%,1.73%,0.41%,2.24%and 0.24%,respectively,in Sichuan Dark brick tea samples;aroma component test are as follows:Sichuan Dark brick tea sample detected a total of 41 kinds of aroma components,the relative content of ? 1%of the more common components is 23 species among them,and containing more low molecular weight alcohols,esters,aldehydes,ketones,the aroma components of the esters has decreased by 2.94%,and the aroma components of the alcohols,aldehydes and ketones have increased by 2.01%,1.52%and 3.37%respectively.(3)The optimal basic processing technology of Sichuan Fuzhuan brick tea is determined,and the key processing technology is optimized.The new initial process is:fresh leaves?duplex withering?"stacking"(screening)?rolling?baking(de-stemming);the new compression process is:shaping and blending?steaming and piling?adding tea juice?weighing?steaming?suppression?fungus growing?drying."Fungus growing"is the key process to the formation of the unique quality of Fuzhuan brick tea,it's best conditions are:making its moisture content of 23%to 26%after adding tea juice,weighing 485g to make the tightness suitable(mold specifications 19.0cm*9.0cm*3.5cm),the drying chamber's temperature condition is about 28?,humidity condition is about 80%during the fungus growing period,especially the early stage(1?7d),making sure the fungus mature and then drying.(4)In the processing of Sichuan Fuzhuan brick tea,with the inclusion of the transformation of the material,its quality gradually formed.Forming the corresponding semi-finished tea quality through the four kinds of initial processing:with white tea flavor,sunning flavor,yellow tea flavor and dark tea flavor;through the suppression process to form a Fuzhuan brick tea quality:brownish auburn,normal brick,lush golden flower,soup orange or orange red,still bright,aroma likes milk,pure,high,lasting,taste stale and mellow,leaves black dish auburn and more evenly.Compared with the non-fungus growing brick tea(control),Sichuan Fuzhuan brick tea sample's sensory flavor is more"stale",and it has a "arohid flavour";the electronic nose(tongue)can distinguish the two fragrance(the electronic nose DIDFA = 94.3%,the electronic tongue DIPCA = 77.2%),confirming the sensory evaluation results.The detection of free amino acid components are as follows:compared with the non-fungus growing brick tea,fresh,sweet and bitter taste of amino acids of Sichuan Fuzhuan brick tea samples have increased by 4.67mg/g,0.23mg/g and 0.19mg/g;catechins analysis are as follows:compared with the non-fungus growing brick tea,the content of total catechins,EGCG,ECG and ester catechins have decreased by 2.48%,2.74%,0.57%and 3.38%,respectively,in Sichuan Fuzhuan brick tea samples;aroma component test are as follows:Sichuan Fuzhuan brick tea sample detected a total of 41 kinds of aroma components,the relative content of ?1%of the more common components is 24 species among them,and containing more low molecular weight alcohols,esters,aldehydes,ketones,the aroma components of the aldehydes and ketones have decreased by 1.93%and 1.85%,and the aroma components of the estersand alcohols have increased by 1.65%and 4.19%respectively.