茶叶烘焙的理论和烘焙中的化学反应（The theory of tea baking and the chemical reactions in baking）.docVIP

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茶叶烘焙的理论和烘焙中的化学反应（The theory of tea baking and the chemical reactions in baking）.doc

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茶叶烘焙的理论和烘焙中的化学反应（The theory of tea baking and the chemical reactions in baking）

茶叶烘焙的理论和烘焙中的化学反应（The theory of tea baking and the chemical reactions in baking） The theoretical basis of tea baking is the reaction of the amino acids, monosaccharides and disaccharides in the constituents of tea during the process of fire. While baking tea is based on the moisture of tea, pectin, weight, through the baking apparatus of the wind, fire, time interaction, to find and control the enzyme reaction to the desired astringent, fragrant, and flavor. The main purpose is baking, fermentation has reached the desired level, with high temperature and moisture removal, destruction of enzymes, to stop fermentation: at the same time, leaf material, due to mature and change, then a malt dry tea unique smell. The science of baking Without baking and drying after fermentation of tea leaves; significant difference bubble, the former youth born, the latter became mature, so when baked tea will occur some chemical changes, this change is necessary for tea. Is the baking can be used by the further development of tea withering to the change, not only the water has also reduced. In this regard, proper baking is an important factor in the manufacture of good tea, so the actual temperature of tea is very important. Baking can a change, but also can make it stop, to avoid excessive fermentation temperature, so must be used as soon as possible to stop the fermentation temperature, for otherwise, tea will occur when baked in the fermentation speed. To the overall structure of tea requires a considerable degree of discrimination and evaluation ability before baking, through the general steps of the main structure of tea, tea will be more close to the cognitive, planning ability before baking. Water: in fresh leaves, water occupies about 75% of the proportion, in the baking of tea, The method of discharging fresh leaves from them is the way of osmosis and transpiration. The first order is mesophyll, leaf, stem and stem. Enzymes: enzymes are an important catalyst. Green flavor: main