共查询到20条相似文献,搜索用时 140 毫秒
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针对日照茶树鲜叶特性和气候特点,对红茶的加工工艺参数进行了反复的试验和研究,探讨了日照红茶制作的独特加工工艺,以供北方茶区参考. 相似文献
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介绍了遵义发酵香肠的研制改进方案,探讨了HACCP在发酵香肠生产中的应用,研究了发酵香肠生产过程中的HACCP控制标准,以期为提高腊产品加工的安全性及健康性提供参考。 相似文献
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双灭活原生质体融合构建纤维燃料乙醇全糖发酵高产菌株研究 总被引:1,自引:0,他引:1
以嗜鞣管囊酵母P - 01(Pachusolen tannophilus)和南阳酒精酵母1308(Saccharomyces cerevi-siae)的单倍体D - 12为亲本,通过双灭活原生质体融合技术,获得一株能够进行全糖发酵的稳定的酵母融合株F10,发酵醪液乙醇体积分数达到1.3%,比亲株P - 01的0.95%提高了36.8%.对玉米秸秆水解液进行发酵表明,融合株F10发酵玉米秸秆时乙醇体积分数最高可达1.1%,远高于亲株. 相似文献
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试验研究了复火温度 ( 95、110、12 5℃ )和复火时间 ( 1、2、3h)两因素三水平交叉试验对杜仲红茶精制加工过程中品质成分变化的影响。结果表明 :蛋白质、氨基酸、还原糖、茶黄素、黄酮类物质的含量均随复火温度的递增和复火时间的延长而递减 ;茶红素含量在 95℃复火时随时间的延长而增加 ,10 5℃复火 2h时达到最高值 ,12 5℃复火时则随着时间的延长而递减 ;糖胺化合物含量在复火处理的前 1h内均比对照有所增加 ,增幅以 95℃时最高 ,但复火 1h后均持续下降 ,且处理的温度越低 ,降速越快。结合综合品质的感官审评结果判断 ,110℃复火 1~ 2h较有利于杜仲红茶良好品质的形成。 相似文献
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红茶色素(茶红素、茶黄素)是红茶生产过程中茶多酚类物质经过多种氧化而形成的,是红茶品质形成的关键物质;作为纯天然的有机色素,红茶色素具有清除自由基,抗氧化、抗突变、抗菌抗病毒等生物活性,本文综述了红茶色素与红茶品质关系及生物学活性的研究进展。 相似文献
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不同茶类特征成分抗氧化特性研究进展 总被引:2,自引:0,他引:2
简述近年关于绿茶、红茶、乌龙茶、普洱茶主要茶类特征成分抗氧化特性的研究进展,比较分析其异同点,讨论了有待进一步研究的内容,为开发茶类天然抗氧化剂的研究提供一定的参考。 相似文献
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Improving the antibacterial activity against Staphylococcus aureus of composite sheets containing wasted tea leaves by roasting 总被引:1,自引:0,他引:1
We used various kinds of wasted tea leaves to develop composite sheets with antibacterial properties. Antibacterial tests
showed that the number of viable bacterial cells for the sheet containing wasted green tea leaves was around 10:6–107 CFU/ml after 18 h culture compared to 108 CFU/ml for a tea-free sheet. This indicates that cell growth was signifi cantly
inhibited. For sheets containing other types of tea leaves (oolong, black, hojicha, and pu-erh), living cells were not found, indicating that these sheets had superior antibacterial effects. Living cells were also not
found in sheets containing wasted black tea leaves or roasted tea leaves at a concentration of 60% by weight after 6 h cultivation.
Therefore, roasting treatment of wasted green tea leaves was examined to improve the antibacterial activity of the sheet.
In particular, the focus was on structural conversion of catechins by heating. 相似文献
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"湘妃翠"鲜叶与成品茶主要品质成分的季节变化 总被引:1,自引:0,他引:1
采用氨基酸自动分析仪、高效液相色谱和茶叶国标检测方法测定分析了不同季节“湘妃翠”鲜叶及其成品茶中游离氨基酸、儿茶素、咖啡碱、茶多酚和水浸出物的含量。结果表明:鲜叶与成品茶中游离氨基酸、儿茶素、咖啡碱、茶多酚和水浸出物含量等的品质成分的季节变化明显,趋势一致,春季明显优于夏秋季、秋季优子夏季;与鲜叶的品质成分状况相比,成品茶的品质成分状况明显改善,奠定了感官品质的生化基础。根据分析结果提出了“湘妃翠”品种在夏秋季生产普通绿茶而不生产名优茶的建议。 相似文献
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茶叶农药残留问题引起了社会广泛关注,通过分析我国茶叶质量安全的现状与问题,提出从推进茶叶质量安全相关标准研究与修订、加强茶叶生产源头及过程风险控制、建立健全茶叶产品追溯制度、强化茶叶质量检测与监管体系建设等方面着手,构建和完善我国茶叶质量安全保障体系。 相似文献
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Composite paper containing waste tea leaves was prepared to investigate the effective utilization of waste tea leaves as deodorant
material. Paper containing waste green tea leaves did not have increased deodorizing ability compared with controls either
against acidic odors such as hydrogen sulfide and acetic acid gases or against neutral odors such as formaldehyde and acetaldehyde
gases. In contrast, the paper had excellent deodorizing ability against basic odors such as ammonia and trimethylamine gases.
It was observed during additional tests conducted on paper samples containing 60 wt% waste leaves of oolong tea, black tea,
pu-erh tea, or hojicha, that all the samples reduced the ammonia concentration to below 1 ppm, which is the threshold concentration for olfactory
recognition, within 30 min. Further, paper containing waste green tea leaves was found to decrease the odor residual rate
to 5.1% in 30 min even for a waste tea leaf content of 10 wt%. The excellent deodorizing ability of the paper could be attributed
to the chemical reactions between odorous substances and the catechins found in tea leaves. After the deodorization of ammonia,
paper containing waste green tea leaves was found to have increased antibacterial activity against Staphylococcus aureus. 相似文献