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The tea for specialty teas in China, occupies an important position in the domestic and international tea market. The adsorption mechanism about tea and tea processing process has a positive effect on the reform of the existing tea processing technology, jasmine tea to improve the quality. In this paper, adsorption theory from tea and tea processing technical aspects of research. The first study to tea suck Hong effect, and compare and water absorption Hong intuitive study of water and water extracts suction Hong. To water extracts of tea incense suction effect, further illustrates the water on tea incense smoke. Tea incense absorption and water relations, to further improve the tea adsorption theory. Biscuit moisture content of the four main factors scented tea scenting process, RJF, the reactor temperature, Scenting time single-factor and multi-factor combination, a combination of experiments were scented tea essential oil content and sensory evaluation The composite score of the response variables (indicators) the use of a data processing system (the Data ProcessingSystem, DPS) statistical analysis, analysis of the interaction between the factors and come to the best factor levels to optimize the combination, and to compare the results of the single factor. The study, the results show that: the solvent properties of water has a strong suction Hong, jasmine characteristic aroma components can be absorbed by water. Was determined, higher levels of water to absorb the aroma components: linalool, beta-phenylethyl acetate, benzyl acetate, acetic acid (Z) -3 - hexenyl acetate, methyl salicylate, benzaldehyde and so on. Tea suck Hong ability is stronger than water. In addition to the above components, the tea can absorb a certain amount of ethanol, methyl benzoate, benzyl alcohol, cis-jasmone, nerolidol alcohol. The essential oils of tea adsorption increased 45.24% than the total water samples. The sensory evaluation, tea and water suction Hong typical aroma of jasmine flowers, tea-like aroma thicker, more realistic. The flooding tea adsorbed on the tea aroma total no significant effect, but has an important influence on the the adsorbed component types and the compositional ratio. Determination of water extracts conducive linalool, acetic acid phenylmethyl ester, alpha-farnesene, anthranilic acid methyl ester, benzoic acid (Z) -3 - hexenyl ester absorption. Linalool, benzyl acetate, alpha-law farnesene three main jasmine aroma components, normal green compared to the flooding the material sample adsorption of 22.42%. Sensory evaluation results, the water content of 14.6% to flooding in the property tea blanks scenting made of scented tea also has the characteristics of scented tea, but compared to the normal tea light, floral, uncoordinated, and no obvious Chawei, and with a woody scent, tea, black color, dull. Tea incense smoke is not equal to the absorbent. The results show that the lower the moisture content, the faster the rate of water uptake of tea. But suck Hong is not the case, but when about 20 to 25% of the water content of tea tea suction Hong fastest rate, the water content of up to 35 stone% of tea in the process of harm to spend, the water content of tea instead decreased, but still The strong suction Hong capabilities. Biscuit moisture content and the reactor temperature level also have a significant impact on the vitality of flowers and aroma release. Biscuit moisture content is too low, and soon will absorb a lot of flowers and water, resulting in flowers premature yellowing, wilting, loss of vigor, can not fully release free aroma substances. High composting temperature of jasmine flowers is also a disadvantage, prone to \In the lower reactor temperature jasmine still open, but the aroma is light, fragrant tea is not conducive to suck. Scented tea smothering system in four main impact factor: biscuit moisture content, RJF, the reactor temperature to control the time between significant interactions, a factor of change may lead to changes in other factors under different conditions a The optimum level of the factor is different. Comprehensive experiment to optimize the results of the regression equation obtained to make tea adsorption amount of essential oils, the best combination of factor levels: green water content 17.9W20.0O RJF 73.7W77 of. 60, pile temperature of 27.2 ° C to 29.7 ° C, cellar system time 127hi4 knife h; put scented tea quality is better, the best combination of factor levels: green water content 16.9W20.0O with flowers amount 62.0W69.8O, the reactor temperature to 29.3 ° C to 32.2 ° C, 12 Bodhisattva system. SH-13. sh.
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