| To analyze the change of quality of roasted green tea in continuous production line, provide the theoretical
basement for continuous and standardized mode of Hakka roasted green, the change of main quality ingredients was
analyzed on real-time in the whole process, taking Jinxuan as the material. The main quality biochemical components
changed significantly in the seven procedures in the process. The ingredients contents including tea polyphenols, free
amino acid, soluble sugar, caffeine and non-ester catechins, had a downward trend generally, while total catechins and
ester-catechins increased. The Hakka roasted green tea by the production line had the same quality with that by hand.
Withering, fixation and the first roasting were the key processes in the production for Hakka roasted green. For modern
Hakka roasted green tea, the three procedures including withering, fixation and the first roasting were needed to control and
focus on. |
