| 浆茶杀青工艺及贮藏保鲜研究 |
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| 引用本文： | 周才琼,姚勇芳,林钦霖,梁国鲁.浆茶杀青工艺及贮藏保鲜研究[J].茶叶科学,2000,20(2):114-118. |
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| 作者姓名： | 周才琼 姚勇芳 林钦霖 梁国鲁 |
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| 作者单位： | 西南农业大学食品科学学院,重庆,400716 |
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| 摘 要： | 本试验对浆茶杀青工艺及贮放保鲜进行了研究。结果表明 ,投叶量 10 0g ,微波功率 110 0w ,微波杀青 16 0s ,可有效钝化酶活性 ,并有较好的保绿效果 ;在pH 7 5,Vit.C 0 45mg/g贮放条件下利于浆茶保绿 ;添加柠檬酸可明显提高茶多酚儿茶素及叶绿素在贮放中的残留量 ,尤其对叶绿素的保留效果突出
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| 关 键 词： | 浆茶 杀青工艺 保绿 |
Study on the Fixation and Fresh-preservation Technology of Paste-tea |
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| ZHOU Cai-qiang,YAO Yong-fang,LIN Qin-lin,LIANG Guo-lu.Study on the Fixation and Fresh-preservation Technology of Paste-tea[J].Journal of Tea Science,2000,20(2):114-118. |
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| Authors: | ZHOU Cai-qiang YAO Yong-fang LIN Qin-lin LIANG Guo-lu |
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| Institution: | ZHOU Cai qiang,YAO Yong fang,LIN Qin lin,LIANG Guo lu [WT6BX] |
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| Abstract: | The fixation and fresh preservation technology of Paste tea was studied Results showed that the technological design of fresh leaf 100 g, microwave power 1 100 w and microwave blasting 160 s could inactive enzymes efficiently and had better effect on preserving green colour, and also the condition of pH 7 5 and Vit C 0 45mg/g could preserving green colour for paste tea Adding citric acid could increase the residual amounts of tea polyphenols, catechins and chlorophyll, specially the latter, under storage |
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| Keywords: | Paste tea De enzyme technology Preserving green |
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