The Establishment Of Baking Quality And Effect On Black Tea Prediction Model Of Titian Processing

Black Tea is one of the important tea in our country, in recent years the production and consumption continues to grow.Black tea is becoming more and more high quality requirements.Baking can reduce the water content of tea, not only conducive to save, you can also remove the peculiar smell of the tea, the tea aroma, form a unique black tea aroma quality;Baking process, also can have the effect of sterilization.In recent years, image information technology and the near infrared spectrum technology has been widely applied to detection of tea processing, and good results have been achieved.Related studies and reports show that the near infrared spectral technology in the tea quality of online monitoring and testing has a good application prospect.This paper we used the local production of black tea, Zhejiang province as the research object, and study the effect of baking titian on its quality;At the same time using the image information and the near infrared spectrum information, its online prediction model is established.The experiment by setting different baking temperature, time, to study the effect of baking processing of spring tea.The results show that the bake can obviously improve the sensory quality of black tea, especially the quality of aroma.Each sample with the sensory quality of baking time, showed the trend of increase and decrease, then, with the increase of roasting temperature of Titian, shorten the time required to achieve the best. when 70 ℃ baking, the best results when dealing with 7h; under 90 ℃ baking, dealing with 5h to best results; under 110 ℃ for 1 h to achieve the best effect.The experiment also studied that the initial moisture content are not the sam e, the initial moisture content of the sample roasting titian’s influence on its qual ity.By studying the baking on the influence of different initial moisture content o f tea samples.The results show that when the initial water content of tea on the high side, baking temperature should be appropriate increase.When the initial wat er content is low tea, baked titian low temperature should be appropriate.By measuring the samples containing ingredients in autumn tea, study the effect of baking processing to each containing substances:TF and TR as the extension of baking processing time, showed the trend of increase then decrease, the TF in 90 ℃ maximum 0.356%, while dealing with 3 h increased 130%; TR content reached the highest at 90 ℃ with 3 h content 3.354%, increased 30%;TR pigment in the roasting process showed a trend of increasing;The total free amino acid also showed a trend of increase first, then falling, peaked at 80 ℃ treatment 3 h content 3.01%, less processing content increased by 19.4%;Polyphenols content in baking process in the downward trend.Aroma types will be increased in the baking process, processing temperature too high or too low, can maximum limit to improve the quality of time black tea aroma. The aroma of low boiling point substances-4-hexene butyrate will disappear.At the same time, the content of aroma substances in the process of roasting titian, such as the smell of grass shun-2-amyl enol, has 2-enol, etc;And some aroma components in baking titian process will increase, such as geraniol, epoxy ethane methanol, but as the baking time, content is dropped.Compare different baking temperature titian processing samples can be found that the higher processing temperature has baked sweet of 5,7-symplectic triene-3-alcohol,4,4,7 a-trimethyl-2 (4 h)-coumarone ketone content is higher;In each temperature baking titian processing, all can generate pyrrole, this kind of material has certain baked;Baking titian treatment can obviously increase the aroma of black tea plays an important role in the content of terpene compounds;Some new-aroma substances are produced in different samples, such as (E)-caproic acid-2-hexene ester,4-(2,6,6-trimethyl-cyclohexene)-2-butanol, etc.Appears in addition, there is a small amount of methyl kwai, benzoic acid,2-ethyl ester,17,8-methyl alkanes, myristic acid isopropyl ester, and 6,10,14-methyl-2-three pentadecane ketone, formic acid ester, with sweet smell formic acid octyl ester, hexanoic acid ester, trans-2-nonene aldehyde and longifolene,5-methoxy uracil nucleoside special aroma substances,17 alkanes, etc.Experiments by collecting the image information of each sample, and the determination of the sample moisture content, moisture content and the correlation of image information is studied, the results show that the image information correlation R value and moisture content in the highest, reached 0.95.Known by image information can be used to predict the water content of the sample is feasible.Experiment is a collection of near infrared spectrum information of each sample using the instrument software through the selection of wave number, the choice of spectral preprocessing methods and optimization, to establish the forecast model of the black tea sensory review; Was established based on partial least squares method, and quantitative analysis model of each component.Each model of Rc and Rp were above 94%;...