CN104297163B - A kind of detection method of congou tea degree of drying - Google Patents
A kind of detection method of congou tea degree of drying Download PDFInfo
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- CN104297163B CN104297163B CN201410505703.XA CN201410505703A CN104297163B CN 104297163 B CN104297163 B CN 104297163B CN 201410505703 A CN201410505703 A CN 201410505703A CN 104297163 B CN104297163 B CN 104297163B
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Abstract
The invention discloses a kind of detection methods of congou tea degree of drying: since dry when 0h, taking drying sample to measure and records color and luster parameter R value；The detection of dry leaf sample progress color and luster parameter is taken followed by the every 1min of colour difference meter；With the continuity of drying process, R value finally has a small size rise in being gradually reduced；When R value minimum, moisture content is 11%~13%, has lost at this time in product enzymatic activity, should reduce drying temperature, into final firing drying process, high temperature has been avoided excessively to dry tealeaves；It is this method scientific, easy to operate, it can be with guarantee congou tea product quality, the quality of higher level.
Description
Technical field
The present invention relates to a kind of congou tea processing methods, more particularly to a kind of judgement side of the dry appropriateness of congou tea
Method
Background technique
Drying is an important procedure of congou tea processing, it is enzymatic activity in stuck fermentation leaf, guarantees that fermentation is formed
Better quality, while evaporation water is to process dry enough.In the process, the quality of the exclusive color of black tea is formd
Feature.Moisture content is an important indicator of degree of drying: drying of black tea generally divides gross fire and final firing to carry out.Moisture after gross fire
Moisture content has better quality in 6%, the black tea of such drying and is conducive to storage content at 15% or so, then after final firing.
If drying is insufficient or drying excessively can all make the conversion of thermal sensitivity fragrance and content insufficient or excessive, right
The fragrance and flavour of congou tea generate extreme influence, and eventually lead to the decline of quality of congou black tea, therefore it is red to grasp effort
The degree of drying of tea is one of the key factor for determining black tea quality to switch gross fire and final firing temperature.
The factors of congou tea drying process, such as temperature, the time, throw leaf amount all affect drying process and drying
The variation of leaf water content, currently, the determination method of common congou tea drying regime relies primarily on experienced operator's in production
Knowhow is determined by the hardness to dried leaf, and this method subjectivity is too strong, the Grasping level of different workers
Difference will generate very big difference to the product style of congou tea, to influence the stability of quality.Therefore, one kind can be substantive
The method of moisture content is the technical problem for solving to determine that congou tea is dry in reacting drying degree and drying process.
Summary of the invention
Technical problem to be solved by the invention is to provide one kind can true, objective reaction congou tea drying process,
The detection method of the high congou tea degree of drying of detection repeatability.For this purpose, the invention adopts the following technical scheme:
A kind of detection method of congou tea degree of drying, it is characterised in that: opened in congou tea with gross fire drying process
When beginning 0min, dry leaf sample is taken to carry out the detection of the R value of sample chromatism measurement with chromatism measurement instrument at regular intervals,；With
Dry to carry out, R value first reduces and then has a slight rebound；When R value is decreased to minimum, drying temperature is adjusted to final firing and is done
It is dry；
The R value is numerical value of the sample color on red component detected by chromatism measurement instrument, and R value is for describing
Red degree of the tea sample surface color and polish in vision presentation.
In order to propose the measurement accuracy of high r values, the R value detection is the following steps are included: dry leaf sample is laid in white
In color porcelain dish, thickness is advisable with not generating transmission；The R value of a plurality of measurement point measurement dry leaf samples is chosen in sample surfaces,
Take the mean value of each measurement point R value as the R value of the dry leaf sample.Further, dry leaf sample is flat in white porcelain dish
Paving is with a thickness of 0.5~2cm；Measurement point is 5~15.
The dry temperature of the gross fire is 120~130 DEG C, and the dry temperature of the final firing is 95~105 DEG C.
Black kung fu tea is dry dry to foot by final firing, and water content when foot is dry is 5~6%.
Further, dry leaf sample measurement PPO activity namely polyphenol oxygen when gross fire drying process starts 0min, are being taken
Change enzymatic activity, and records moisture content；It then samples at regular intervals, utilizes the R value of colour difference meter measurement sample chromatism measurement；Work as R
When value is decreased to minimum, takes dry leaf sample to measure and record its PPO activity and water content；At this time polyphenol oxidase activity with
Polyphenol oxidase activity is compared when dry beginning, when loss of enzyme activity rate reaches 90% or more, can assert polyphenol oxygen at this time
Change enzymatic activity to lose substantially, it is dry dry to foot using final firing immediately；Otherwise certain interval of time again, takes dry leaf sample to measure
And record its PPO activity and water content；It is dry dry to foot using final firing immediately when polyphenol oxidase activity loss late >=90%.
As a kind of perferred technical scheme, polyphenol oxidase activity measuring method uses colorimetric method.
When in congou tea drying process, the process conditions such as time, temperature, throwing leaf amount all influence dry process, but
Moisture content is certain, therefore determines congou tea degree of drying by moisture content.In the drying process, color parameter
In extremely significant related, related coefficient reaches 0.95, therefore, passes through the dry sample of Accurate Determining for middle R value and moisture content in dry sample
The R value of product surface color, can accurately control degree of drying.
In the drying process of congou tea, dried leaf leaf color change and moisture variation are most intuitive phenomenons, and color is general
It is by brown to black or pitch-black, therefore, viewing leaf color change can differentiate roughly drying of black tea water content.However dried leaf leaf color becomes
Polyphenol oxidase (PPO) contained by changing inside the mainly dried leaf that phenomenon is reacted and peroxidase (POD) are leading with more
Enzymatic oxidation based on phenolic compound, which acts on, to form the Tea Pigments such as theaflavin, thearubigin, theabrownin and caramelization is anti-
It answers, Maillard reaction etc..In addition, chlorophyll conversion in the drying process and degradation also generate a fixing to dried leaf color
It rings.As a result, by the variation of measurement congou tea dried leaf color and PPO activity, drying process can be accurately held.
Its color performance when fermenting appropriateness of the dried leaf of different cultivars has different, passes through color parameter R merely
Value can not accurately hold drying process situation,, can further by measuring main PPO activity on the basis of characterization image
Not influenced to hold dried level by factors such as drying process conditions, degree of drying is accurately controlled.
The present invention gets rid of personal preference, production warp compared with the determination method of the dry appropriateness of traditional congou tea first
Test the influence that the subjective human factor such as difference moderately determines drying of black tea；Next relieves dried leaf tea tree breed, back tender
It is fettered brought by the dry appropriate criterion same to formulation of the objective condition such as skill condition difference.Pass through dried leaf color parameter
The drying means that situation of change and PPO activity determine, holds degree of drying more acurrate, more scientificly, so that detection repeatability is high,
Product style, quality are more stable.
Specific embodiment
Embodiment one:
Frost is met as Raw material processing congou tea with autumn end two leaves and a bud, controls 130 DEG C of drying temperature, fermentation ends are denoted as dry
Dry 0min, hereafter every 1min sampling is primary, measures sample R value, when R value is decreased to minimum, taken dried leaf with colour difference meter
Sample measures PPO activity simultaneously.
Measuring method: taking 50g or so fermentated leaves, be laid in white little porcelain dish, and thickness does not generate transmission with 0.5~2cm
It is advisable, chooses different measurement points.In the present embodiment, 12 measurement points are selected, dried leaf R value size is measured.Using colorimetric method into
The PPO Activity determination of row sample.
1. prepared by enzyme solution: taking frozen leaf 0.5g, add insoluble polyvinyl pyrrolidone 0.3g, quartz sand 2g and suitable pre-cooling
PH5.6 citrate buffer solution, homogenate is worn into ice-cold mortar, and be settled to 10mL with above-mentioned buffer, then place 4 DEG C
12h is extracted in refrigerator, and is stirred several times.15min is centrifuged with 4000r/min after filtering, supernatant is enzyme liquid.
2. determination of activity: taking enzyme solution 1ml, reaction mixture 3mL is added, and (reaction mixture is slow by pH5.6 citrate-phosphate
Fliud flushing: 0.1% proline: 1% catechol=10:2:3 is prepared), 37 DEG C of waters bath with thermostatic control keep the temperature 10min, and 1mol/ is added immediately
The metaphosphoric acid 1mL of L terminates reaction, with 10mm cuvette colorimetric at 460nm wavelength, uses pH5.6 citric acid-in blank mixed liquor
Phosphate buffer replaces catechol.Enzymatic activity increases by 0.1 with every gram of sample E460 per minute as 1 unit of activity.
W in formula, sample size；T, reaction time (10min)
According to the variation of R value and PPO activity, degree of drying can be determined, measurement result see the table below:
As seen from the above table, when drying to 10min, R value is reduced to minimum, and sample moisture content is 11.9% at this time.And it surveys
Random sample product PPO activity, loss of enzyme activity rate when PPO activity is reduced to dry 0min at this time reach 93%, loss of enzyme activity rate
More than 90% it can be assumed that enzymatic activity loses substantially at this time, reach the standard of the dry appropriateness of gross fire, should start with conversion low temperature
Dry (final firing is dry) is dry to foot.
Loss of enzyme activity rate=(original enzyme activity-sample enzymatic activity)/original enzyme activity
Embodiment two:
Frost is met as Raw material processing congou tea with autumn end two leaves and a bud, controls 130 DEG C of drying temperature, fermentation ends are denoted as dry
Dry 0min, hereafter every 1min sampling is primary, measures sample R value, when R value is decreased to minimum, taken dried leaf with colour difference meter
Sample measures PPO activity simultaneously.
Measuring method: taking 50g or so fermentated leaves, be laid in white little porcelain dish, and thickness does not generate transmission with 0.5~2cm
It is advisable, chooses different measurement points.In the present embodiment, 12 measurement points are selected, dried leaf R value size is measured.Using colorimetric method into
The PPO Activity determination of row sample.According to the variation of R value and PPO activity, degree of drying can be determined, measurement result see the table below:
As seen from the above table, when drying to 10min, R value is reduced to minimum, and sample moisture content is 12.5% at this time.At this time
Measure sample P PO activity, 6.1% when PPO activity is reduced to dry 0min at this time, loss of enzyme activity rate reaches 94%, can be with
Assert that enzymatic activity loses substantially at this time, reach the standard of the dry appropriateness of gross fire, should start that (final firing is dry with conversion low temperature drying
It is dry) it is dry to foot.
Specific embodiment be for a clearer understanding of the present invention, not as a limitation of the rights of the invention,
Under the premise of not departing from present inventive concept, can there is a various variations, it is all these aobvious to the field technical staff and
The modification being clear to is included within the scope of present claims.
Claims (3)
1. a kind of detection method of congou tea degree of drying, it is characterised in that: started in congou tea with gross fire drying process
When 0min, dry leaf sample is taken to carry out the detection of the R value of sample chromatism measurement with chromatism measurement instrument at regular intervals；With drying
It carries out, R value first reduces and then have a slight rebound；When R value is decreased to minimum, it is dry that drying temperature is adjusted to final firing；
The R value is numerical value of the sample color on red component detected by chromatism measurement instrument；
When gross fire drying process starts 0min, dry leaf sample measurement PPO activity namely polyphenol oxidase activity are taken, and record
Moisture content；It then samples at regular intervals, utilizes the R value of colour difference meter measurement sample chromatism measurement；When R value is decreased to minimum
When, it takes dry leaf sample to measure and records its PPO activity and water content；Polyphenol when polyphenol oxidase activity and drying start at this time
Oxidase active is compared, and when loss of enzyme activity rate reaches 90% or more, can assert that polyphenol oxidase activity is basic at this time
It loses, it is dry dry to foot using final firing immediately；Otherwise certain interval of time again, takes dry leaf sample to measure and to record its PPO living
Property and water content；It is dry dry to foot using final firing immediately when polyphenol oxidase activity loss late >=90%.
2. a kind of detection method of congou tea degree of drying according to claim 1, it is characterised in that: the R value inspection
It surveys the following steps are included: dry leaf sample is laid in white porcelain dish, it is dry to choose a plurality of measurement point measurements in sample surfaces
The R value of dry leaf sample takes the mean value of each measurement point R value as the R value of the dry leaf sample.
3. a kind of detection method of congou tea degree of drying according to claim 2, it is characterised in that: dry leaf sample
Tiling in white porcelain dish is with a thickness of 0.5~2cm；Measurement point is 5~15.
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| CN105974792B (en) * | 2016-07-01 | 2019-04-02 | 福建农林大学 | A kind of oolong tea intelligence fine manipulation of green tea leaves device and method |
| CN108051430B (en) * | 2017-11-17 | 2020-07-24 | 西南大学 | Method for rapidly determining activity of sweet potato polyphenol oxidase based on mobile phone camera shooting function |
Citations (7)
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| SU1412700A1 (en) * | 1986-07-07 | 1988-07-30 | Грузинский Институт Субтропического Хозяйства | Method of producing black tea |
| KR100863817B1 (en) * | 2008-04-23 | 2008-10-16 | 시흥시 | Lotus leaf tea and its manufacturing method |
| CN101791022A (en) * | 2010-03-26 | 2010-08-04 | 杨亚仲 | Processing technology of old leaves of tea trees |
| CN103424520A (en) * | 2013-06-19 | 2013-12-04 | 中国农业科学院茶叶研究所 | Judgment method for black tea fermentation moderation |
| CN103461547A (en) * | 2013-08-22 | 2013-12-25 | 丽水市农业科学研究院 | Manufacturing technology of Congou black tea utilizing combined drying of frying and baking |
| CN103499526A (en) * | 2013-09-29 | 2014-01-08 | 贵州省烟草科学研究院 | Method for judging tobacco leaf yellowing degree and baking progress in tobacco backing and yellowing stage |
| CN103592229A (en) * | 2013-10-30 | 2014-02-19 | 浙江大学 | Detection method of moisture contents in tea leaves |
-
2014
- 2014-09-28 CN CN201410505703.XA patent/CN104297163B/en not_active Expired - Fee Related
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1412700A1 (en) * | 1986-07-07 | 1988-07-30 | Грузинский Институт Субтропического Хозяйства | Method of producing black tea |
| KR100863817B1 (en) * | 2008-04-23 | 2008-10-16 | 시흥시 | Lotus leaf tea and its manufacturing method |
| CN101791022A (en) * | 2010-03-26 | 2010-08-04 | 杨亚仲 | Processing technology of old leaves of tea trees |
| CN103424520A (en) * | 2013-06-19 | 2013-12-04 | 中国农业科学院茶叶研究所 | Judgment method for black tea fermentation moderation |
| CN103461547A (en) * | 2013-08-22 | 2013-12-25 | 丽水市农业科学研究院 | Manufacturing technology of Congou black tea utilizing combined drying of frying and baking |
| CN103499526A (en) * | 2013-09-29 | 2014-01-08 | 贵州省烟草科学研究院 | Method for judging tobacco leaf yellowing degree and baking progress in tobacco backing and yellowing stage |
| CN103592229A (en) * | 2013-10-30 | 2014-02-19 | 浙江大学 | Detection method of moisture contents in tea leaves |
Non-Patent Citations (1)
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| 分层送风茶叶烘干机试验初报;广东省农科院茶叶研究所制茶研究室;《广东茶叶科技》;19830702;第43页第1段 * |
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