| By researching the processing technology of Zhaoan Baxian oolong tea and Baxian black tea, sought to reduce the bitter and astringent taste of Zhaoan Baxian tea on processing ,to improve its quality. The results show that:(1) through studyed the effect of Zhaoan Baxian Oolong tea's quality by the different levels of withering, accounted that increase with the degree of withering, the polyphenols in tea, caffeine and flavonoids decreased; wither too heavily, was not conducive to the accumulation of amino acids and the content of TB would increased; weight loss rate of 10% of the withering was beneficial to increase amino acids and carbonhydrate, the ratio of TP/AA and TB would reduce, this was the reason of its taste more alcohol. Comprehensive biochemical factors of fuzzy comprehensive evaluation and sensory evaluation conclude was didentical, reputed that 10% level deal of withering was better。(2)through researched the effect of Zhaoan Baxian Oolong tea's quality by the different time of stolling, with the time prolonging, the contents of water extracts,polyphenols,flavonoids and the ratio of TP/AA decreased; stolling time 11h was too long would not conducive to the accumulation of amino acids'addition,TR and TB would rise; stolling time 9h, carbonhydrate was significantly higher than the other two treatments, up to 5.638%, the ratio of TP/AA was least, the bitter and astringent taste was a little, better flavor. Comprehensive biochemical factors in fuzzy comprehensive evaluation and sensory evaluation concluded unanimously that stolling time 9h treatment process was better.(3) By carried on Baxian Oolong tea, withering and manipulating temperature and stolling time of the orthogonal experiment, to obtain the degree re-drying green is beneficial amino acids, extracts, soluble carbonhydrate, and increasing the content of TB,TF andTR, the ratio of TP/AA, flavonoids compounds and reduction of catechin; temperature conducive to polyphenols, amino acids, extracts, flavonoids, soluble polysaccharide and accumulation of theaflavins, ratio of TP/AA, caffeine, catechins, and Chahe thearubigins reduction factors.10%of the re-dried green, 20℃low temperature and 9h long stolling of the K3, catechins, tea and red pigment, and phenolic content of ammonia theabrowns low, high content of amino acids and theaflavins, was the reason of its less bitter taste。Sensory evaluation and biochemical factors in the fuzzy comprehensive evaluation results were consistent with the overall quality ,obtained K3 combination was better.(4) Through the study of freezing withering on Baxian black tea's quality ,obtained freezing temperature-15℃,4h treatment self-tea's freezing withering overall better quality, low bitterness, but not CK's odor well.(5) Studied on the effect of Zhaoan Baxian black tea's quality, were conducive to do deal with amino acids and TR pigment accumulation, 2 rocking the smallest processing self-tea in polyphenols, catechins ECG ester content lower than the CK, theanine content than that of control, bitterness minimum, the overall better quality.(6)Through carrying out Baxian black tea withering and fermentation's temperature and time of the orthogonal test ,resulted33% lightwilting, fermentation temperature 25℃, fermentation time, the combination treatment 3h mellow taste, bitter taste was the smallest ,overall quality was better. |
