Determination method of taste quality and aroma quality of Pu-erh sun-dried green tea

A method of determination, the technology of green tea, applied in the direction of testing food, testing beverages, material inspection products, etc., can solve problems such as the inability to guarantee the stability of raw materials

Active Publication Date: 2017-10-20
TIANJIN TASLY GROUP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] 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 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 industrialized Puer tea products on a material basis

Method used

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  • Determination method of taste quality and aroma quality of Pu-erh sun-dried green tea
  • Determination method of taste quality and aroma quality of Pu-erh sun-dried green tea
  • Determination method of taste quality and aroma quality of Pu-erh sun-dried green tea

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experiment example

[0050] The method for establishing the model described in this application is as follows: the sensory evaluation scores of the taste of Pu’er sun-dried green tea samples, as well as water extracts, total ash, tea polysaccharides, tea polyphenols, free amino acids, thearubigins, theabrownins, crude The content values ​​of fiber, catechin and caffeine are the data sources. According to the correlation between the sensory quality of Pu-erh sun-dried green tea and the correlation between physical and chemical components, an appropriate data source for the content of physical and chemical components is selected, and SAS software is used to establish a Pu-erh sun-dried green tea by stepwise regression analysis method. Green tea taste quality score V PRT Regression equation formula.

[0051] (1) The content determination method and result of water extract are as follows:

[0052] Weigh the ground sample into the Erlenmeyer flask, add boiling distilled water, immediately move into th...

Embodiment 1

[0086] (1) The total score of Pu-erh sun-dried green tea taste quality evaluation V PRT =59+282Water extract+404Totalash-7456Polysaccharides-559Polyphenols+580Amino acids-153Thearubigins+4703Theabrownine-159Crude fiber+31Catechins-1674Caffeine+44541Polysaccharides 2 +1011 Polyphenols 2 -59810 Theabrownine 2 +42978 Caffeine 2 -444Water extract 2 +4(Polyphenols+Thearubigins / Theabrownine)-2(Polyphenols / Amino acids)-18188(Caffeine×Amino acids)-25(Polyphenols×Amino acids)+28452(Polyphenols×Polysaccharides)-5256(Polyphenols×Caffeine), the resulting V PRT is a percentage system;

[0087] Through the calculation of the above formula, the V of each group of samples is obtained PRT The value is compared with the standard value, see the table below:

[0088] Dry green tea number

[0089] From the above data, it can be seen that the calculated value of the formula disclosed in this application is equivalent to the standard value, and the average deviation of 10 samples is ...

Embodiment 2

[0091] (1) The total score of Pu-erh sun-dried green tea taste quality evaluation V PRT =49+282Water extract+404Totalash-7456Polysaccharides-559Polyphenols+580Amino acids-153Thearubigins+4703Theabrownine-159Crude fiber+31Catechins-1674Caffeine+39863Polysaccharides 2 +1011 Polyphenols 2 -51186 Theabrownine 2 +39548Caffeine 2 -444Water extract 2 +4(Polyphenols+Thearubigins / Theabrownine)-2(Polyphenols / Amino acids)-16957(Caffeine×Amino acids)-25(Polyphenols×Amino acids)+27841(Polyphenols×Polysaccharides)-5256(Polyphenols×Caffeine), the resulting V PRT is a percentage system;

[0092] Through the calculation of the above formula, the V of each group of samples is obtained PRT The value is compared with the standard value, see the table below:

[0093] Dry green tea number

[0094] MC003

[0095] From the above data, it can be seen that the calculated value of the formula disclosed in this application is equivalent to the standard value, and the average devia...

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Abstract

The invention relates to the determination of tea products, in particular to a method for determining the taste quality and aroma quality of Pu'er sun-dried green tea. The determination method includes the following steps: 1) Take Pu'er sun-dried green tea, and measure the water extract, total ash, tea polysaccharides, tea polyphenols, free amino acids, thearubigin, theabrownin, crude fiber, and catechins in the Pu'er sun-dried green tea respectively. and the content of caffeine, and calculate the ratio of the content of each component to the dry matter content; 2) Substitute the obtained ratio into the formula to calculate the VPRT; 3) The obtained VPRT value reflects the value of the taste quality of Pu-erh sun-dried green 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 Pu'er sun-dried green tea. Background technique [0002] Traditional Pu-erh tea is obtained by killing greens, fermenting in piles, and aging in storage. Due to the different sources of Pu'er tea and the very different production process conditions, 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. [0003] Pu'er tea belongs to dark tea, and now generally refers to the tea produced in the Pu'er tea region. [0004] At present, although there are many drinkers of Pu-erh sun-dried green tea, it has always been difficult to determine the quality of Pu-erh sun-dried green tea, and it is mostly determined according to personal preference. [0005] For industrial production, the unifi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N33/14
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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