Research Progress on Influencing Factors and Quality Evaluation Techniques of Yellow Tea Smothering Process
Yellow tea is one of the main consumption teas in China.The processing steps of yellow tea are wilting,dull yellow and drying,among which dull yellow is the key link to form the quality characteristics of yellow tea.It is very important to identify the dull yellow degree of yellow tea quickly and accurately.The research on the influence factors and quality evaluation technology of yellow tea smothering process is the premise of understanding the relationship between the influence factors,quality evaluation technology and quality of yellow tea smothering.However,the dull yellow system of yellow tea is limited by its complexity and indirectly determinability.At present,the dull yellow quality evaluation technology has many problems,such as low accuracy,poor repeatability and complicated operation.The key and difficult points of technical acquisition and quantification of dull yellow impact factors and quality evaluation are discussed.The existing literature shows that environmental factors such as temperature,moisture content,time and microorganisms during the dull yellow process can affect the formation of quality characteristic compounds of yellow tea,and thus affect its quality.At present,the commonly used quality evaluation techniques mainly include artificial senses,component detection and intelligent bionic technology,which are the main evaluation techniques for evaluating the dull yellow tea.Artificial senses are easily affected by subjective factors;the component detection is highly professional,difficult to operate,and complex before processing.The intelligent bionic technology has the characteristics of simple,rapid and non-destructive,and can detect the moderate,rapid and efficient evaluation of yellow tea dull yellow.In this paper,we reviewed the research progress of yellow tea sultry yellow influence factors and three main evaluation techniques in recent years,focusing on the correlation between sultry yellow influence factors and yellow tea quality components and the development trend of intelligent bionic technology.Provide support for standardization and digital processing of yellow tea.
国家科技期刊平台
NSTL
万方数据
维普
