New Product Creation Of Curve Black Tea And Their Studies On Quality Chemistry

At present, international tea market is mainly black broken tea, China black tea is under the situation of exporting slope, for being restricted Geography condition, most place can only plant small leaf variety, while the small leaf variety broken black tea is deficient international competition. In order to change this situation and find a new road for China black tea export, in this research, the writer use fresh shoot of Taoyuan big leaf variety with superiority manufacturing curve black tea, products are sold abroad and the customers are satisfied with it.This experiment has been carried out 3 taking shape process and 2 factors 3 levels orthogonal experiment with fresh shoot and black crude tea. By inspecting series quality ingredients and sense evaluation of new product, including amino acids, TR, TF, water soluble, cheanin, find reasonable forming curve appearance and thick & strong taste manufacturing process line: fresh shoot→ wither→ knead→ ferment→ first dry→ taking shape→ full dry and taking shape machine, which is two pot curve hair dry machine.Results of fresh shoot experiment are showed as follows: withering and fermentation between 25-28℃ scope and relative humidity 85%(RH),45±2℃ and 2h taking shape time can manufacture good and inner quality curve black tea. Black crude tea test shows: adding water 44.5% check can make better appearance, and adding food viscosity can not cause obvious effects to curve black tea inner quality.New product contain higher amino acids, TR, TB, water soluble, Catechins, particularly lipid catechins, but TP/AA is lower, therefore, exist better enrich and strong, soluble sugars is little, because most change into other aroma and taste matter, and black tea special aroma is obvious, mainly containing linalool, nerolidol and geraniol Qimen aroma gradients, otherwise, including jasmone, ionone and cedrol special aroma, so that, they produce special aroma.