Research On Key Technologies Of Production And Processing For "Three High" Special Green Tea Powder’s Materials

Summer and autumn tea fresh leaves have high contents of tea polyphenols, caffeine, chlorophyll but low content of amino acid. So the tea making by traditional method, taste bitter and the economic benefits is very low. But tea polyphenols and caffeine has a good health care function and the chlorophyll can better reflect the natural color of green tea. Consider through the way of improving the technology and optimizing the process parameters in the summer and autumn tea to deep exploration of its economic value. Therefore, using the characteristics for summer and autumn tea(high contents of tea polyphenols, caffeine, chlorophyll), this topic through research on the key processing technology to minimize the damage for the three active ingredients in process. Finally getting the "three high" tea powder,which can be used as health products raw materials.The main research contents and results are as follows:(1) Effects of tea varieties and cultivation on biochemical components: Choosing the tea polyphenols, chlorophyll, caffeine and catechins as the main index, through comparison of different tea varieties、net aperture 、picking time and picking method to have the research. The result shows that choose varieties B as the raw materials; Choose four needle net aperture on tea shading treatment; Picking time is about 9 days of shade, If there has special requirements to the chlorophyll, shade is around 15 d for picking; Machine mining and hand picking have the same effect.(2) Effects of fresh tea leaves spreading time on chemical components: At a certain temperature(20℃), humidity conditions(65%), a certain share thickness(2-3cm) conditions, choosing the tea polyphenols, chlorophyll, caffeine and catechins as the main index in order to determine the best spreading time.The results showed that if the application of green tea powder on the aroma with low requirements, tea fresh leaves can be directly used in the production process; If the application of green tea powder in the field of tea aroma have certain requirements, you can spread leaves for 2h to remove the smell.(3) Effects of different fixation and drying methods on tea chemical components: Choosing the tea polyphenols, chlorophyll, caffeine and catechins as the main index, compared the effects on tea chemical components from the different fixation methods and different drying methods.Determined the best drying and fixation methods. the optimal parameters of microwave fixation process for the best chemical components reserving was leaf weight 50 g, microwave power 800 W and microwave blanching time 150 s.