红茶发酵（Black tea fermentation）.docVIP

红茶发酵（Black tea fermentation） %0 Thesis %A money Study on determination method of moderate fermentation of%T Gongfu black tea %Y leaves Yang %I Chinese Academy of Agricultural Sciences %9 master %D 2013 %K Gongfu black tea; fermentation process; physical indicators; quality components; decision tree model %X time black tea is Chinas unique and the worlds earliest black tea color, but also Chinas traditional exports. With the export and domestic game conversion, in recent years, the production of Gongfu tea has been rising year by year, and the output has been expanding. Fermentation is the key process of time black tea processing, and controlling the fermentation process is of great significance for stabilizing the quality of products. In this experiment, the time Black Tea fermentation process as the object, through different fermentation temperature fermentation experiment, changes of physical and chemical index, leaf enzyme activity, tea polyphenols and its oxidation products and fermentation drying sensory evaluation results in the fermentation process, initially established a decision tree model to determine the appropriate time Black Tea fermentation. The experimental results are as follows: 1. The physical and electrochemical indexes (pH, conductivity and color) of fermented leaves during the fermentation process of fermented black tea were determined by experiments of different fermentation temperatures. In the fermentation process, fermentation cold bubble, thermal bubble pH and fermentation time showed a similar relationship between the quadratic function, the coefficient of determination reached 90% or more; the cold fermented leaves bubble, thermal conductivity had no obvious change; the color brightness L value, b value, color yellow and blue hue Hab value showing variation of decline, and the color red and green a values varied in the rise, the relationship of fermentation and fermentation time of leaf total Eab color similar to a quadratic function, th