The Manufacture And The Quality Analysis Of Yanfu Tea Products

Since ancient times,the Fu brick tea,which is one of the teas sold in the frontier,is the necessities of the people there.It has also played a positive role in improving,regulating and promoting the food structure and methods of the local people,as well as the living and consumption habits.In addition,the improvement of the living standards of the current society,the diet structure from the main focus on food crops to high-fat,high-protein,high-starch foods,increased the demand for such natural skin care products that can regulate the metabolism of human body.In recent years,the Wuyi rock tea industry has developed rapidly,the market has become saturated,and research on derivatives has been insufficient.In this study,Wuyi rock tea was used as raw material,and the processing technology of Fu brick tea was used to explore the changes in the quality of the finished tea and the structure of the fungal community.The aim is to combine the respective advantages of Wuyi rock tea and Fu brick tea processing technology,and develop a new product of “Yanfu tea” which has the characteristics of Wuyi rock tea and the characteristics of Fu brick tea.The main results are as follows:1.Using four different Wuyi rock teas,Shuixian spring tea(CSYF),Shuixian summer tea(XSYF),Rougui(RYF),Huangpian(HYF)as raw materials,directly pressed into the Yanfu tea by the traditional processing of Fu brick tea,with the same batch of traditional raw dark tea and its pressed Fu brick tea as a control.The results showed that Yanfu tea retains the style of Wuyi rock tea to a large extent in aroma and taste.The raw materials were pressed into rock tea,the content of tea polyphenols,free amino acids and soluble sugar decreased,and the content of caffeine increased slightly.The change of Yanfu tea's water extract was not obvious.The content of catechin and amino acid components decreased to varying degrees.The change of the quality component of Yanfu tea is consistent with the change of the quality component of Fu brick tea.The experiment shows that Wuyi rock tea can be processed into Fu brick tea products as raw materials.However,due to the obvious quality characteristics of rock tea,and the raw materials are processed in order to develop higher quality flavor of Yanfu tea.2.The four Wuyi rock tea raw materials were treated by traditional brick-tea process(a treatment),high-pressure steam pile(b treatment),addition of microbial agents(c treatment),high-pressure steam piles and addition of microbial agents(d treatment),separately.And the sensory evaluation and biochemical composition of the Yanfu tea were tested.The results showed that only the high temperature steam pile treatment had little effect on the biochemical composition of the Yanfu tea.Adding microbial juice has a certain influence on the quality of the Yanfu tea.Through the dual functions of high-pressure steam pile and Adding microbial juice,the difference of basic biochemical components,catechin components and amino acid components of Yanfu tea is significant,and it tends to decrease to varying degrees.The quality of changes of Yanfu tea is same to traditional raw dark tea processed into Fu brick tea3.Through aroma components analysis of Wuyi rock tea and Yanfu tea,the results show that the main components of aroma are alcohols,ketones and acids.Among the aroma components of the four Wuyi rock tea,the aroma components of 1,6,10-Dodecatrien-3-ol,3,7,11-trimethyl-,(E)-,1,6-Octadien-3-ol,3,7-dimethyl-,1,5,7-Octatrien-3-ol,3,7-dimethyl-,1-Cyclohexene-1-carboxaldehyde,2,6,6-trimethyl-,alpha.-Farnesene,etc.,which have floral and phytol with woody are leading position.In a,b treatment of Yanfu tea,the content of ?-ionone,?-ionone,5,9-Undecadien-2-one,6,10-dimethyl-,(E)-,5-Hepten-2-one,6-methyl-6-,etc.which have floral and Woody,are high.And the content of aroma components “arohid flavor” is lower.So it is mainly floral flavor in sensory.The Yanfu tea by adding microbial juice,the content of terpene alcohols,ketenes and alkenals is increased obviously,which are consist of “arohid flavor”.And the content aroma components of floral and Woody are also high,such as 1,6,10-Dodecatrien-3-ol,3,7,11-trimethyl-,(E)-,5,9-Undecadien-2-one,6,10-dimeth-yl-,(E)-,(E,E)-2,4-heptadienal and ?-ionone.Thus,c,d treatment of Yanfu tea retains the characteristics of Wuyi rock tea floral flavor,and also has the Fu brick tea characteristic aroma of “arohid flavor”.4.ITS2 high throughout sequencing of 16 Yanfu tea and FZC fungi,the results were copolymerized into 118 OTU.Through the Alpha diversity analysis of the fungal community,the Shannon index of the sample showed that the community structure the Yanfu tea of CSYF used as raw material and XSYF used as raw material were not much different,and the community structure of RYF as raw material and HYF as raw material also were not much different.The Chao1 index indicates that FZC is higher than Yanfu tea,and the number of OTUs of FZC is more than that,which more accurately indicates that the fungal community of FZC is more complicated than Yanfu tea.The analysis of fungal Beta diversity showed that the fungi community structures of the four d treatment Yanfu tea are similar.The difference between FZC fungal community structure and other Yanfu tea is significant.The species were annotated and the species annotations for all OTUs of each sample were obtained,resulting in 1 domain,3 phylums,12 classes,24 orders,36 families,43 genus,51 species.Cluster analysis of 17 samples based on distance matrix showed that the fungal community structure of Yanfu tea was significantly different from that of FZC.The fungal community of XSYFa and other Yanfu tea also had significant differences.The result shows that the processing technology and the environment have a great impact to the fungal community structure.The analysis of the difference in fungal community structure showed that the fungal community structure of Yanfu tea was significantly different from that of FZC,and the structure was consistent with the results of Beta diversity.