摘要
在杀青后进行摊凉处理能有效改善茶叶的品质,在杀青后进行速冷处理,因多酚氧化酶与过氧化物酶两者活性下降,茶多酚在非酶催化下氧化减缓,也可以有效延缓茶叶在常温下的陈化速度。然而,在杀青后进行适当速冷处理,能否既提高茶叶品质,又延长保鲜时间?什么样的速冷参数为最佳组合?本文通过实验,采用不同的速冷参数组合对茶叶进行处理,通过对成品茶的色、香、味、形审评及内含物成分分析,确定对保鲜效果和茶叶品质影响的最佳速冷处理参数,为相关设备的研发奠定坚实的理论基础。
Cooling the tea in tea green removing processing can effectively improve the quality of the tea. For cold treatment, polyphenol oxidase and peroxidase activity decline both and slow down the tea polyphenol oxidation, also can effectively slow down the tea spoilage at normal temperature. Could both improve the tea quality and extend the preservation time after cooling the tea in tea green removing processing？ What kind of cooling parameters is the best combination？ This article have determine the effect of preservation and the influence of the tea quality through the experiment, using different cold parameter combination and color, fragrance, taste, shape of the tea evaluation and inclusions composition analysis. What we do provide the solid theoretical basis for the research and development of the related equipment.
出处
《中国农机化》
北大核心
2011年第5期112-115,共4页
Chinese Agricul Tural Mechanization
基金
江苏省科技支撑计划资助(项目编号:BE2009397)
关键词
茶叶
加工
速冷
品质
保鲜
tea
process
speed cooling
quality
retain freshness
