Abstract
In order to investigate the influence of different drying process on the quality of black tea, the fresh leaves with one bud and two leaves of tea plant varieties' 'Bixiangzao' were picked as raw materials for processing black tea during late summer and early autumn, and different drying methods of the box type hot air, pan fry, chain hot air, plate type hot air and microwave and its combination were applied to the initial drying and the re-drying process after the withering, curling and fermenting process of black tea, and then the sensory quality, taste and aroma ingredients of different tea samples were investigated. The results showed that， compared with the control tea samples processed by box-type hot-air initial drying and re-drying processes, the quality of the black tea processed by 120 ℃ chain-type hot-air initial drying and 120 ℃ wet-frying re-drying processes was better, with bright red and orange color, sweet and fragrant aroma, and mellow and refreshing taste. The quality score of theaflavin, theathrin, water extract, soluble sugar, simple catechin, estertype catechin and total catechin were significantly increased (P＜0.05), while the quality score of tea polyphenols, caffeine and the ratio of estertype catechin to total catechin were significantly decreased (P＜0.05)；alcohols aroma substances relative quality score increased by 9.68%, as well as the increasing of benzyl alcohol (apple), 7-methyl-3-methylene-6, 1-alcohol (flowers), geraniol(Muscat), alcohol plants (flowers), 2,6,6-3-trimethyl-1cyclohexene-1-acetaldehyde (combination, rose incense), 2(5-methyl-5-vinyl tetrahydrofuran-2-base)c-2-ethyl carbonate and salicylic acid methyl ester aroma ingredients such as (mint flavor). However, cis-α, α-5-trimethyl-5-vinyltetrahydrofuran-2-methanol (with camphor breath), octenal (slightly pungent), nonanoic acid (rancid taste) and other undesirable aroma components decreased. It is suggested that the combination of chain-type hot-air hair initial drying and stir-wok full-fire re-drying is beneficial to the improvement of the quality of black tea.
Publication Date
6-28-2021
First Page
191
Last Page
200,232
DOI
10.13652/j.issn.1003-5788.2021.06.032
Recommended Citation
Yuan, HU; Meng-yuan, LIU; Qin-yu, ZHOU; Yang-yang, XU; and Wen-jun, XIAO
(2021)
"Effect of different drying process on the quality of black tea,"
Food and Machinery: Vol. 37:
Iss.
6, Article 32.
DOI: 10.13652/j.issn.1003-5788.2021.06.032
Available at:
https://www.ifoodmm.cn/journal/vol37/iss6/32
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