The Research And Development Of The Tea Deep Processing Products From The Tea In Summer And Autumn

The tea in summer and autumn divided by season is a large specie of tea.Generally the tea in summer is picked and produced in 6-7 months and the tea in autumn is picked and produced in 8-9 months.Because the tea in summer and autumn has poor quality and low economic benefit,most of it can not be used effectively.But it has a high yield,accounting for more than half of the tea.If we use the tea in summer and autumn effectively,we can improve the overall efficiency of tea and promote the healthy development of tea industry.In this study,the tea in summer and autumn as the main raw material was developed into the deep processing products.The tea in summer and autumn as the raw material was fermented by using Eurotium cristatus.Because of the metabolism of microorganisms in the fermentation process,the main components of the tea can be degraded and transformed.And it can significantly change the taste and aroma of the tea and improve the quality of it.This study examined the effects of the steaming time,the amount of water added,heating stacking temperature,heating stacking time and the inoculation of Eurotium cristatus on the fermentation.And the technological conditions of fermented tea were determined.The dynamic of the main material composition and enzyme activity during the fermentation was analysed,which providing more theoretical basis and reference for improving the quality of the tea.At the same time through the GS-MS studying on the dynamic analysis of volatile substances,we can further comprehend the transformation process of volatile substances in the fermentation.The tea in summer and autumn as the raw material was fermented by using yeast,and the fermented liquid was distilled into the tea-distilled wine.In this experiment,we choose the suitable sugar and yeast variety for the fermentation.The effects of tea shape,soaking temperature and soaking time on the main components of the tea were studied.The influencing factors such as the ratio of material to water,the amount of yeast inoculation and the amount of sucrose added in the fermentation were analyzed,and the technological conditions of the tea-distilled wine were determined.The tea in summer and autumn as the raw material was fermented by using yeast for producing wine and by using acetobacter for producing acid,then got the tea vinegar.The effects of the ratio of material to water,fermentation temperature,sugar content and the amount of acetic acid on the fermentation of tea vinegar were studied.And the concents of catechins,caffeine and organic acids in tea vinegar were determined by High Performance Liquid Chromatography.