关键词: 红茶, 冷冻技术, 加工

Abstract: The effects of different freezing treatments on the quality of black tea were compared, and the time parameters of the freezing,rolling and fermentation process were optimized by orthogonal experiment. The results showed that the withering-freezing-rolling-fermentation-drying process of tea sensory evaluation score was higher than the others,and the content of theaflavin was higher than that of other technologies（P<0.05）. Orthogonal test results showed that the scores of all sensory factors showed an upward trend,and the effect of freezing time on aroma score and total score reached a significant level with the increase of freezing time,but there was no significant difference in sensory scores between 1 d and 2 d; Effects of rolling time on the shape,color,aroma and taste of the soup and the total score were significant,but no significant difference between 1.5 h and 2.5 h; And the effect of the fermentation time on the score of each sensory factor was not significant. Tea samples frozen for 1 d and 2 d,the content of amino acids and theaflavins were significantly higher than that of non-frozen tea sample; The effects of freezing time,rolling time and fermentation time on the contents of other compositions are not significant. Comprehensive view,combined with the actual production,the process and parameters of the processing of black tea with freezing technology are as follows：fresh leaves→withering（about 60% water）→frozen（about 1 d）→rolling（about 1.5 h）→fermentation （about 1.5 h）→drying.

Key words: black tea, freezing technology, processing