Study On The Facility Spreading Technology In Yushan Green Tea Processing

This paper is mainly research the effect on Yushan Green Tea's fresh-leaf quality, sensory quality and physical-chemical composition through different environmental conditions of fresh-leaf treatment, water changes and related technical parameters control to analyze and compare the change rule, in order to put forward the best fresh-leaf control technology during green tea making craft. And according to quality characteristics and control technology requirements of fresh leaf to integrate Yushan Green Tea fresh-leaf quality control techology, in order to put forward the best application technology parameters of equipments or facilities.The main research results are as follows:1,The establishment of facility spreading. A facility spreading room of 70m2 is built up, automatic temperature control, humidity control, air exchange and other functions are realized. Controllable humidity range is 40-90%±3%; controllable temperature range is 16-30℃±1℃; automatic air exchange is realized regularly. After nearly 40h test, temperature and humidity can all reach the design requirements, running normally.2,Spreading craft research under abnormal conditions. Suitable dehydration craft parameters for Yushan Green Tea are:temperature 25℃, relative humidity 75%;suitable fresh-leaf perserve craft parameters for Yushan Green Tea are:temperature 18-22℃, relative humidity 85-90%.3,Research on normal facility spreading craft parameters. The best spreading control index of Yushan Green Tea is 68-72%. Suitable spreading craft parameters of high-level Yushan Green Tea are: spreading temperature 22-25℃, relative humidity around 75%.Results show that using facility spreading and appropriate craft technology parameters can avoid environmental impact, improve product's flavor quality and stable product quality. (1) under low temperature, natural spreading usually needs to put out a long time to reach the requirements for fixation, while facilities spreading can generally shortens 2-3 hours or so. and the organoleptic quality of tea is slightly increased, the contents of amino acid in physical and chemical indexes are increased as well; (2) under normal temperature, tea quality of natural spreading and facility spreading are basically the same, also, it is proved that medium-temperature and medium-humidity is a better environmental condition on the other hand. (3) under high temperature, time is shortened sharply under natural spreading, transformation of chemical composition is not sufficient, while it still needs 8-12h under facility spreading. Compared with natural spreading, organoleptic quality of tea is improved obviously, phenolic ammonia is lower, effect is obvious; (4) by the use of facilities spreading, surface moisture of fresh leaf is removed rapidly, spreading time of rained leaf is shortened, manpower is arranged reasonably and labor costs is reduced at the same time:(5) in collecting peak of Yushan Green Tea. spreading time can be prolonged properly through fresh-leaf preserve technology in facility spreading to reduce or put an end to fresh leafs quality damage, meanwhile, labor intensity is reduced and tea production is arranged reasonably, too.