Study On The Change Law Of Main Indicators In The Process Of Manual Fuzhuan Tea

Fuzhuan tea is a unique tea in China,which belongs to post-fermented tea,and the unique quality of manual slab-brick tea due to the processing technology of its artificial manual bricks has been highly praised by consumers at home and abroad in recent years.Although there have been many reports on the research on the processing of brick and tea,there are not many studies on the various physical and chemical qualities and flavor changes in the production of bricks.In this paper,the manual Fuzhuan tea in the same batch of production process was taken as the research object,and the sensory quality and physical and chemical composition changes of manual Fuzhuan tea in the process of flowering and drying were analyzed.The headspace solid phase microextraction technology(HS-SPME)was adopted.Determination of volatile substances by gas chromatography-mass spectrometry(GC-MS)The main ingredients,the research on the aroma change law in the production process of the Fuzhuan tea of the opponents,the following conclusions were obtained:1.By four stages during the flooding 0 d Fu tea,4 d,8 d,12 d,and drying period 5 d,10 d sensory evaluation of two phases were analyzed and the physical and chemical composition,measurement results show that: the sensory quality through blur Fu tea,drying in two stages,after fermented tea itself crude astringency disappeared pure taste,its shape bacterium full flower,"floral bacteria" rich.In terms of physical and chemical quality,most of the physical and chemical components show a different degree of decline with the progress of the processing.The process is completed when the flooding water content was(11.87±0.13)%,water extract was(26.14±0.18)%,tea polyphenol content is(7.60±0.03)%,free amino acid content was(1.53±0.03)%,soluble sugar content was(4.76±0.05)%.The flavonoid content was(3.05±0.01)%,the total amount of catechin was 3.62%,and the content of caffeine was(2.01±0.07)%.Compared with the original glutinous brick tea processed,the processed water content,water extract,tea polyphenols,flavonoids,total catechins,caffeine and other components were significantly reduced,and the final finished tea moisture content was(8.36±0.40)%.The water extract was(23.88±0.35)%,the tea polyphenol content was(5.37±0.14)%,the free amino acid content was(1.34±0.01)%,the soluble sugar content was(4.03±0.03)%,the flavonoid content was(2.32±0.03)%,and the total amount of catechin.2.61%,the content of caffeine is(1.99±0.08)%.2.By measuring the microbial content in the four stages of the flowering period of the Fuzhuan tea and the two stages of the drying period,it is shown that the total number of bacteria and the total number of fungi in the tea vary with the progress of production and processing.In the flowering stage,the total number of bacteria and the total number of fungi in the tea flower continued to increase with the flowering process.The total number of bacteria reached(4.57±0.15)lg CFU/g at 12 days,and the total number of fungi reached(5.62±0.45)lg CFU/g at 12 days.In the drying stage,the total number of bacteria in the tea leaves continued to decline;while the total number of fungi was stable after maintaining the upward trend,the total number of fungi reached the highest value of(5.82±0.16)lg CFU/g when dried for 5 days,indicating that the bacterial growth activity in the brick was affected by the environment and the effects of fungi.In the final production of the finished brick tea,the total number of fungal colonies was(5.70±0.10)lg CFU/g,and the total number of bacterial colonies was(4.09±0.18)lg CFU/g.3.The volatile components in the manual Fuzhuan tea were identified by solid phase microextraction combined with GC-MS analysis.The changes of volatile components in the flowering and drying stages of the brick were investigated.The results showed that 57 kinds of substances,including alcohols,ethers,aldehydes,esters,ketones,hydrocarbons,and other substances,were detected in the samples of the whole production process.Hydrocarbons,alcohols,esters.During the processing,the content and type of hydrocarbons characterized by scent of scented scent of scented wood are continuously reduced,and the content and type of alcohols,esters and aldehydes which are characteristic odors of the fragrant fragrant fragrant fragrant scent are increasing.At the completion of the flowering process,the hydrocarbon content is 60.45%,the alcohol compound is 25.02%,the aldehyde compound is 5.72%,the ketone compound is 1.00%,the ester compound is 5.74%,and the ether compound is 1.13%.The other compounds were 0.94%.When the drying process is completed,the hydrocarbon content is 49.17%,the alcohol compound is 26.64%,the aldehyde compound is 5.00%,the ketone compound is 5.09%,the ester compound is 7.9%,and the ether compound is 2.3%.The other compound was 4.2%.Among the finished Fuzhuan tea,the main aroma substances include longene,linalool,linalool oxide I,(+)-limonene,methyl salicylate,furanyl sterol oxide,2-positive pentyl furan,[beta]-ionone,1-pentene-3-ol,caryophyllene [beta],1,2,3-methoxybenzene and the like,which together form a unique Manual Fuzhuan tea having flowers,fruit.At the same time,it has a strong fire-beating fragrance.