Abstract:Shape-fixing machine was designed according to the theory of shape-fixing.Taking the 6CZG-60 shape-fixing machine as the experimental subject,orthogonal design experiment was conducted on three factors such as the water content (20%,25%,30%),temperature (40,50,60℃) and quantity (1.0,1.5,2.0 kg) of shape-fixing leaf.The results of single factor experiments showed that the water content and temperature of leaf had significant effect on the polyphenol and chlorophyll of tea.The leaf quantity had significant effect on the polyphenol,chlorophyll,amino acid and soluble sugar of tea.The time of shape-fixing significantly affects the polyphenol and soluble sugar of tea.Organoleptic analysis showed that the shape of tea was more tight and straight and the aroma was better,but the green degree of tea decreased with the decrease of water content of shape-fixing leaf.The procumbent and green degree of tea decreased with the increase of temperature.The color became darker especially when the temperature was more than 70℃.The result also revealed that the green degree,aroma and taste of tea decreased with the increase of leaf quantity.The straight and procumbent degree was better with the increase of time of shape-fixing.The orthogonal test showed that the best technology process parameters of 6CZG-60 shape-fixing machine were as follows:the water content of leaf is 20%,the quantity of leaf is 1.5 kg or so,the temperature of leaf is about 50℃ and the time is 15-20 minutes.