Studies On Quality Formation Mechanism And Processing Of Mengdinghuangya

Mengdinghuangya,a kind of yellow tea, produced in the Mengding plantation, is Mengding traditional products of Yaan country in Sichuan province. In this article, Mengdinghuangya as the research object,the sensory quality during processing and changes in composition of Mengdinghuangya was stated, for the Mengdinghuangya to improve processing technology and deep processing of products provide the basis for the development.Proved the traditional Mengdinghuangya in biochemical composition during processing and color dynamics. During processing, polyphenols, phenol ammonia ratio, caffeine, decreased the total catechins, amino acids, soluble sugar and protein content was decreased after increasing trend, water extracts, TF, TR and TB pigment Chahe pigment content in an increasing trend. HPLC and amino acid composition of catechin components were analyzed. Mengdinghuangya of catechin components of the major manufacturing processes, a greater change in the content of amino acids. Component analysis detected a total of 6 components catechins (EGCG, GCG, EGC, EGC, EC, C), results showed that the yellow tips on top of the processing of Mongolia, EGCG and ECG and other ester-type catechins decrease simple catechin C, EC and EGC were increased. By HPLC analysis, a total of 18 amino acids were detected, theanine, glutamic acid, glycine, and other major amino acid content in the process of boring pile increased, theanine content reached 1.35%. The results show that chlorophyll a, chlorophyll b and total chlorophyll content decreased during processing.Using SDE-GC/MS of volatile components of essential oils was the main qualitative and quantitative analysis, the top yellow tips finished in Mongolia detected a total of 48 kinds of tea aroma components, alcohols 13,12 vinyl ester Class 3,3 aldehydes,2 ketones, alkynes and 1 species of 12 alkanes, phenols 1 species, the other 1 species. Higher levels of which are:L-linalool 3.39%,linalool oxide(2) 2.83%, trans-Geraniol 2.69%, beta-myrcene 2.35%, epoxylinalool(2) 1.10%, neophytadiene 1.03%, delta-cadinene 0.59%, linayl propionate 0.58%, trans-linalool oxide 0.57%, trans-oximene 0.55%.The results showed that yellow boring, boring yellow with temperature and time, the degree of increase in the yellow tea, green and brightness down, the aroma and taste of water boring taste worse. Tea, water content, temperature and time on boring heap of tea polyphenols and chlorophyll reached a significant level of influence, while protein, acids and soluble sugar has little effect, polyphenols, chlorophyll content of tea with the water content, stack temperature and nausea time increases downward trend. Combined with sensory evaluation results and the quality of ingredients containing the changes, the Mongolian yellow top yellow tips best stuffy conditions:water content 40%, piling temperature 55-60℃, piling duration 80min.Varieties suitable system experiments showed that the groups of varieties of tea, and plum Sichuan accounted for, mountains 311, No.9 selection Fu, Shu Yong Mengding material 307 and compared to the high content of amino acids and polyphenols, phenol ammonia is relatively low, the chlorophyll content also relatively low, the most suitable as Mengdinghuangya; plum followed by total, mainly plum varieties accounted for darker color of dry tea made dim.Mengdinghaungya mechanizing technology was achieved. Experimental and mechanism with nausea Process yellow, yellow tips to determine the mechanical machining process Mengding:fresh leaves of a fixation (110 drum machine and the continuous fixation of tea HMT-2016 microwave fixation machine) a boring yellow or two fried (6CP800-12D multifunctional management of the machine) a re-bored thirteen fry (6CP800-12D Multifunctional manager of the machine) on Spreading a four fried (fried with dry 6CSC-80 type machine) a drying (HP63120 Dynamic High-temperature hot tea dehydrator). Compared with the traditional hand-made process, mechanism, process reduced the processing time, reduce labor intensity and to maintain the deer park of tea quality and stability.