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A kind of tea quality analysis method

A quality analysis and quality technology, applied in the analysis of materials, thermal stimulation analysis, material stimulation analysis, etc., can solve the problems of no complete consensus and no systematic and comprehensive tea quality control technical plan

Inactive Publication Date: 2021-04-02
江西汇礼珍品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] To sum up, the concept of "tea quality" and its influencing factors and control technology have not yet formed a complete consensus, and there is no systematic and comprehensive tea quality control technology plan

Method used

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  • A kind of tea quality analysis method
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  • A kind of tea quality analysis method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0079] According to the technical scheme of the present invention, a certain green tea variety a is made after picking, airing, and finishing, and is preserved under different conditions, including: ordinary aluminum-plastic composite bag sealing (vacuum or nitrogen filling) packaging, aluminum can sealing (air or nitrogen filling) ) packaging, ordinary metal box (unsealed) packaging, and porcelain jar packaging, respectively stored at room temperature and refrigerated conditions for 2 years, during which they were taken out every 3-6 months for quality evaluation.

[0080] test table

[0081] Packaging form \ storage conditions Normal temperature (25±5℃) Refrigerated (0-5°C)

[0082] a Ordinary aluminum-plastic composite bag sealed (vacuum) (regular quality evaluation) (regular quality evaluation) b Ordinary aluminum-plastic composite bag sealed (filled with nitrogen) (regular quality evaluation) (regular quality evaluation) c alu...

Embodiment 2

[0116] A certain green tea S was subjected to quality analysis as in Example 1, and it was found that its main quality-influencing indicators were moisture and volatile alkanes. Moisture is a category B indicator (negatively correlated with tea quality), the lower the value, the better the quality. The higher the volatile alkanes, the better the quality. Combined with the sensory evaluation, the water content of the excellent grade should be less than 6%, the proportion of volatile components should be more than 15%, and the corresponding quality grade is 0-22. Using aluminum-plastic composite packaging, the moisture content of the green tea S will increase from 5.0% to 7.0% during the 2-year shelf life under standard conditions (25°C / RH65%), and the volatile alkanes will decrease from 20% to 8% of the total volatile components. That is, the green tea quality grade index changes from 0 grade to [(7-5) / 5+(20-8) / 20] / 2=50%=50 grade within the shelf life under the predetermined p...

Embodiment 3

[0118] The quality analysis of a flower-flavored tea was carried out in the same manner as in Example 1, and it was found that the main quality-influencing indicators were moisture and floral fragrance scores. Moisture is a category B indicator (negatively correlated with tea quality), the lower the value, the better the quality. The higher the floral fragrance, the better the quality. Combined with the sensory evaluation, the water content of the superior grade should be less than 6%, and the floral fragrance score should be above 4, corresponding to a quality grade of 0-20. Using aluminum-plastic composite packaging, the moisture content of the tea will increase from 5.0% to 7.0% during the 2-year shelf life under standard conditions (25°C / RH65%), and the flower fragrance score will decrease from 5 to 1. That is, the green tea quality grade index changes from grade 0 to grade [(7-5) / 5+(5-1) / 5] / 2=60%=grade 60 within the shelf life under predetermined packaging conditions. A...

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Abstract

The invention provides a quality analyzing method for tea. The method is based on types and numbers of water-soluble substances and volatile substances of the tea and change conditions during tea processing, a packing, storing and transporting process and drinking, tea sensory comprehensive indexes including taste and smell can be embodied, namely quality grade indexes are embodied, the indexes are taken as the tea quality expressing method and target, a tool with high sensitivity is provided for maintaining the various quality indexes stable, and then a method capable of stabilizing the indexis used for later-period refining and storage of tea products.

Description

Technical field: [0001] The invention belongs to the field of food, and in particular relates to a tea quality analysis method. Background technique: [0002] Tea is a beverage in the form of brewing or extract, which is made from the buds or leaves of the tea tree, which are processed by fixing, fermenting, and shaping. "Tea" can be either tea leaves or tea soup that has been brewed for drinking. Tea was originally used as a medicine and gradually developed into a daily drink. Tea is a traditional drink of the Chinese people. It was first confined to Sichuan. It became well-known to the public in the Tang Dynasty and became a refined hobby of the upper class. It is often mentioned in poetry. Lu Yu wrote the earliest tea encyclopedia - "The Classic of Tea", which described the basic functions of tea: "If you want to quench your thirst, drink it with syrup (slightly acidic beverage); , drink it with wine; drowsy and sleepy (refreshing and relieving sleepiness), drink it wi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N33/14G01N21/73G01N30/02
CPCG01N21/73G01N30/02G01N33/14
Inventor 陈年代耿炤周美娟
Owner 江西汇礼珍品科技有限公司
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