Mengding Dew Technology Optimization And Quality Evaluation

This article from the perspective of market demand on mengding dew processing quality condition investigation and analysis, and from the aspects of key processing technology and the raw material of fresh leaves to optimize quality and mengding dew of the optimized quality analysis and evaluation, so as to realize mengding dew mention mass transfer efficiency purpose.This thesis first take questionnaire investigation of mengding dew quality market marketability is analyzed; By sampling and sensory evaluation quality component determination of top mannose processing quality investigation and analysis; Adopt expert of mengding dew processing technology comprehensive evaluation method for investigation and analysis, from the perspective of market demand analysis of the specific problems of mengding dew, and in accordance with the relevant solution to carry out the dew mengding tea process optimization. This thesis mainly got the following results:(1) Through the dew mengding processing quality status investigation and analysis, it is concluded that producers and consumers of mengding dew market marketability of cognition, there is a big gap need to fully understand the consumer mengding dew quality requirements; Mengding dew has bright strong quality characteristic, should reduce its flavor "strength"; Mengding dew quality stability is poorer, its processing technology condition is poor and not specification.(2) The key processing technology of mengding dew optimization test, it is concluded that the fresh leaf (indoor stand 6 h) handling the best effect, its high quality soft fragrant thick, taste fresh, fresh leaves (outdoor air basks in 10 min+ indoor stand 6 h) processing times, the quality of aroma of flowers, taste fresh, tender sweet belt; Rolling (light press+ medium voltage 15 min+15 min) processing is highest, its appearance is pale green lip curled up, fresh flavor and refreshing; Titian (infrared titian machine,90?,30 min) handling the best effect its quality green bright appearance, aroma incense high concentrated holding, taste fresh, tender titian (electric roasting cage,90?,30 min) processing effect, its high quality green bright lip shape, fine long hair fragrant lasting, tender taste fresh.(3) The dew mengding optimized combination, and the key technology link to form four processes, including process flow I (fresh leaves-indoor cooling booth put 6 h-director 15 min-medium pressure cooling rolling-baking two green-and medium-voltage 15 min shape rolling-baked three green-do mention the milli-drying-infrared titian machine 90? for 30 min) the best effect, its quality is curly milli, its appearance is green and fresh fragrance tender sweet high consistency, looked pale green and bright, taste fresh, tender and green leaves soft and bright. Process the total tea polyphenols I for (24.63�0.25)%, the total free amino acid of (3.65�0.03)%, caffeine content is (3.83�0.01)%, the total water extract (38.04�0.39)%, the total catechin for mg/g (167.26�0.64) mg/g.(4) Different raw material production of mengding dew quality contrast experiment, it is concluded that the 9,302, mengshan tea production in mengding dew is best quality, the high taste "full" "improvement", "strength" is low, high consistency, delicate fragrance taste fresh thick and refreshing quality characteristics; Dew made mengding vernal equinox, tomb-sweeping day best quality, the high taste "full", "improvement", "strength"is low, high consistency, delicate fragrance taste fresh thick and refreshing quality characteristics; Dew made mengding core reserve best quality, the high taste "full", "improvement", "strength" is low, with green embellish appearance, aroma fragrant, taste fresh quality characteristics of the sweet thick.(5) The dew mengding optimized processing technology plays an important role in forming quality of tea, including rolling to taste tea sample shape, tang, plays an important role in thermal effect on tea aroma, and taste play an important role. As the processing link, amount of total polyphenols, catechins, caffeine showed a trend of lower, tea soup taste "strength"; Total free amino acid, total soluble sugar in general is on the rise, tea liquor flavor "fresh" sweetness increase, phenol/ammonia ratio showed a trend of decrease, tea liquor flavor "alcohol" increases, eventually the appearance dew mengding pale green embellish crimp the beatles, tender fragrance incense high thick long, nenlu liquor color bright, strong xianshuang taste fresh and refreshing, bright green leaves soft quality.(6) On the optimized mengding dew quality analysis, it is concluded that ordinary mengding dew dew G1, optimization of mengding G2, optimization of mengding dew G3 amount of amino acid composition, total catechins composition, total aroma components were significant difference. Of G2 and G3 fresh flavor amino acids, amino acid content of sweet presented are higher than the G1, the fresh smell of five kinds of amino acid content of G2 (24.39)>G3 (23.83)>G1(22.99), the five kinds of amino acid content of sweet G3(1.67)> G2(1.53)> G1 (1.49); Total catechins composition G1 (11.27�0.89)>G3 (11.17�1.01)>G2 (11.11�1.24), G2 (9.92)> ester type catechins content G2 (9.92)>G1 (9.91)>G3 (9.8), non ester content of catechin G1 (1.36)= G3 (1.36)> G2 (1.19); G1, G2, G3 respectively detected 33,44,59 kinds of aroma components, the G1 and G2 consists of 10 kinds of aroma components; The G1 and G3 a total of 14 kinds of aroma components; G2 and G3, a total of 12 kinds of aroma components. G2 and G3 G1 alcohols aroma substances reduction are 37.74% and 37.74% respectively; Aldehyde aroma substances increased 3.62%,7.66% respectively, ketone, the addition of aroma substance were 1.28%,8.15% respectively. Ordinary mengding dew G1 sold off XiangNen aroma quality, optimization of mengding dew G2 show tender incense milli quality, optimization of mengding dew G2 show the quality of tender with flowers.(7) To evaluate quality of mengding dew, sensory review projects in flavor, aroma, and external influence on the results of sensory evaluation, and looked, leaf base project have little impact on the results of sensory evaluation; Mengding dew taste scores were significantly associated with phenol/ammonia ratio, with the increase of the phenol/ammonia ratio, tea soup taste evaluations showed a trend of decrease, and the following equation:116.59- 5.24 x+Y= 116.59 x2 (Y for taste score, x as the concentration of tea polyphenols, correlation coefficient R= 0.6783, P < 0.0001); Mengding dew taste score was associated with a significant amount of catechins, with the increase of total catechin, tea soup taste evaluations showed a trend of decrease, and the following equation:Y= 378.53+6.17 x 6.17 x2 (Y for taste score, x as the concentration of tea polyphenols, correlation coefficient R 0.6783, P< 0.0001); Mengding dew taste score was associated with a significant amount of free amino acid, with the increase of total free amino acid, tea soup taste evaluations on the rise, and the following equation:Y=57.40+10.84 x-0.43-x2 (Y for taste score, x as the concentration of tea polyphenols, correlation coefficient R 0.75938, P<0.0001).