Determination method of taste quality and aroma quality of ripe Pu-erh tea

A technology of Pu'er ripe tea and determination method, which is applied in the preparation of test samples, test food, test beverages, etc. question

Active Publication Date: 2018-08-28
TIANJIN TASLY GROUP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Due to the different sources and very different production process conditions of traditional Pu’er cooked tea, the taste and various indicators of Pu’er tea raw materials vary greatly, which leads to the risk of unstable quality of the series of products produced with Pu’er tea as raw materials
For industrial production, the unification of quality is required. The artificial identification method in the traditional method is not suitable for the needs of modern production. In order to solve the shortcoming that the traditional production uses experience to judge and cannot guarantee the stability of raw materials, the present invention is effective for the quality of raw materials and product quality of Pu-erh tea. Qualitative and quantitative analysis of chemical components, find out the main substances that affect the sensory quality of Puer tea products, establish a corresponding evaluation system and database, and ensure the quality stability of Puer tea industrialized products on a material basis

Method used

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  • Determination method of taste quality and aroma quality of ripe Pu-erh tea
  • Determination method of taste quality and aroma quality of ripe Pu-erh tea
  • Determination method of taste quality and aroma quality of ripe Pu-erh tea

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Experimental program
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experiment example

[0046] Aroma sensory evaluation scores of batches of cooked Pu-erh tea samples, as well as water extracts, total ash, tea polysaccharides, tea polyphenols, free amino acids, theaflavins, thearubigins, theabrownins, crude fiber, gallic acid and caffeine The value of content is the data source. According to the correlation between the aroma sensory quality and physical and chemical components of Pu’er ripe tea, select the appropriate data source for the content of physical and chemical components, use SAS software, and adopt the stepwise regression analysis method to establish the regression equation formula of the aroma quality score of Pu’er ripe tea.

[0047] The content determination method and result of water extract are as follows:

[0048] Weigh the ground sample into the Erlenmeyer flask, add boiling distilled water, immediately move into the boiling water bath, leaching, filter while hot and reduce pressure immediately after the leaching is completed; wash the tea dregs ...

Embodiment 1

[0082] (1) The total score of Pu-erh cooked tea taste quality evaluation (V PFT )=142+133Water extract+3Totalash-3637Polysaccharides+680Polyphenols-1671Amino acid+97623Theaflavins-2222Thearubigins+593Theabrownine+123Crude fiber-103Gallic acid+5281Caffeine+110629Polysaccharides 2 -303 Polyphenols 2 -3463 Theabrownine 2 -26817 Caffeine 2 -382Water extract 2 -3(Polyphenols+Thearubigins / Theabrownine)-Polyphenols / Amino acid-3082Theaflavins / (Theaflavins+Thearubigins+Theabrownine)-202Theabrownine / (Theaflavins+Thearubigins+Theabrownine)+3171(Caffeine×Amino acid)-1963294(Caffeine×Theaflavins)+9662(Polyphenols×Amino acid)-9071(Polyphenols× Polysaccharides)-13826 (Polyphenols×Caffeine) for calculation, V PFT is a percentage system;

[0083] Through the calculation of the above formula, the V of each group of samples is obtained PFT The value is compared with the standard value, see the table below:

[0084] Cooked tea number

[0085] From the above data, it can be seen t...

Embodiment 2

[0087](1) The total score of Pu-erh cooked tea taste quality evaluation (V PFT )=132+133Water extract+3Totalash-3637Polysaccharides+680Polyphenols-1671Amino acid+95243Theaflavins-2222Thearubigins+593Theabrownine+123Crude fiber-103Gallic acid+5281Caffeine+110089Polysaccharides 2 -303 Polyphenols 2 -3463 Theabrownine 2 -25714 Caffeine 2 -382Water extract 2 -3(Polyphenols+Thearubigins / Theabrownine)-Polyphenols / Amino acid-3082Theaflavins / (Theaflavins+Thearubigins+Theabrownine)-202Theabrownine / (Theaflavins+Thearubigins+Theabrownine)+3171(Caffeine×Amino acid)-1955421(Caffeine×Theaflavins)+9662(Polyphenols×Amino acid)-9071(Polyphenols× Polysaccharides)-13062 (Polyphenols×Caffeine) for calculation, V PFT is a percentage system;

[0088] Through the calculation of the above formula, the V of each group of samples is obtained PFT The value is compared with the standard value, see the table below:

[0089] Cooked tea number

[0090] It can be seen from the above data tha...

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Abstract

The invention relates to determination of tea products and particularly relates to a determination method for taste quality and aroma quality of Pu-Er ripe tea. The determination method comprises the following steps that (1) the Pu-Er ripe tea is taken to determine the content of water extract, total ash, tea polysaccharide, tea polyphenol, free amino acid, theaflavin, thearubigins, theabrownin, crude fibers, gallic acid and caffeine respectively, and calculation is carried out to obtain ratios of the contents of all the components in dry matters; (2) the obtained ratios are substituted into a formula and VPFT is calculated; and (3) the obtained VPFT numerical value shows the value of the taste and quality of the Pu-Er tea.

Description

technical field [0001] The invention relates to the determination of tea products, in particular to a method for determining the taste quality and aroma quality of cooked Pu'er tea. Background technique [0002] Pu-erh tea is a kind of tea with unique quality characteristics, which is made from Yunnan big-leaf sun-dried green tea within the protection scope of geographical indications, and is made by specific processing technology within the protection scope of geographical indications. [0003] Ripe Pu-erh tea has a mellow taste, a reddish-brown soup color, a yellow-brown leaf bottom, and a distinctly aged aroma. Clinical trials by relevant experts at home and abroad show that it has various effects such as lowering blood fat, losing weight, inhibiting bacteria, helping digestion, warming the stomach, promoting body fluid, quenching thirst, sobering up, and detoxifying. [0004] Due to the different sources of traditional cooked Puer tea and the very different production p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N1/28G01N33/14
Inventor 江和源贾黎晖李长文刘顺航张建勇白晓丽
Owner TIANJIN TASLY GROUP
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