Applicability of multifunctional preprocessing device for simultaneous estimation of spreading of green tea, withering of black tea and shaking of oolong tea. (26th November 2019)

• Record Type: Journal Article
• Authors: Ren, Guangxin; Fan, Qiye; He, Xuejun; Li, Wencui; Tang, Xiaolin
• Is Part Of: Journal of the science of food and agriculture. Volume 100:Number 2(2020)
• Page Start: 560
• Page End: 569
• Publication Date: 2019-11-26
• Subjects: tea -- preprocessing -- device -- spreading -- withering -- shaking; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.10046
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: Preprocessing technologies of fresh tea leaves have a great influence on tea quality. A multifunctional preprocessing device for tea raw materials has been designed and utilized as a novel item of equipment to synchronously meet the process needs of spreading of green tea, withering of black tea and shaking of oolong tea. RESULTS: The preprocessing parameters of fresh tea leaves for spreading of green tea, withering of black tea and shaking of oolong tea were optimized by orthogonal experiments. Sensory assessment combined with statistical tools was employed as an analytical method to evaluate the pretreatment effect of processing different sorts of tea. The range analysis and variance analysis of tea sensory evaluation combined with chemical components (total polyphenols, free amino acids and soluble sugar) showed that A 3 B 2 C 3 (70%, 25 °C, 8 h), A 1 B 3 C 1 (60%, 28 °C, 18 h) and A 1 B 1 C 3 (5 min, 20 °C, discontinuous leaf turning c) were considered to be the optimum schemes for the best pretreatment conditions of the above three major processing types of tea, respectively. The verification experiment of the proposed schemes was performed with satisfactory performance. CONCLUSION: This study demonstrated that a multifunctional preprocessing device for fresh tea leaves can be successfully applied to simultaneously estimate spreading of green tea, withering of black tea and shaking of oolong tea. © 2019 Society of Chemical Industry