Tea preservative and preparation method and application thereof

Abstract

The invention relates to a tea preservative and a preparation method and an application thereof. The preservative is prepared from the following components in percentage by weight: 20-25 parts of ferrous powder, 10-15 parts of iron dichloride, 20-25 parts of sodium bicarbonate, 5-10 parts of trans-butene diacid, 15-20 parts of zeolite and 2-5 parts of active dryer, and the dosage of the preservative is 2 percent of fresh tea in mass and is packaged with an aluminum foil bag for storage. The tea preservative has low cost, convenient preparation and little quality deterioration of tea in a storage process, and can effectively overcome the influence of external environmental conditions on tea, protect the tea quality, decrease the economic loss and increase the production benefits.

Description

technical field [0001] The invention relates to a tea preservative and its preparation method and application. Background technique [0002] In recent years, many studies have shown that green tea has many functions such as antibacterial, lowering blood pressure, stabilizing blood sugar level, anti-mutation, anti-cancer, anti-radiation, anti-aging and so on. With the improvement of people's quality of life and the increase in demand for tea products, the awareness of health care has gradually increased, which provides a broad space for the development of various teas. However, green tea is a product that is produced seasonally and consumed throughout the year, and the production and processing of tea leaves are mostly concentrated in spring. It needs to go through a long season of high temperature and high humidity during its storage and sales. Affected by environmental factors such as content and light, tea will age or even deteriorate, resulting in the reduction of chloro...

AI Technical Summary

Problems solved by technology

However, green tea is a product that is produced seasonally and consumed throughout the year, and the production and processing of tea leaves are mostly concentrated in spring. It needs to go through a long season of high temperature and high humidity during its storage and sales. Affected by environmental factors such as content and light, tea will age or even deteriorate, resulting in the reduction of chlorophyll, soluble total sugar, ascorbic acid, tea polyphenols, free amino acids, reducing sugar and other substances, causing the quality of tea to deteriorate. The natural quality of tea leaves, giving full play to its nutritional value and economic benefits, has great practical significance for the research of tea storage and preservation technology

[0003] At present, there are many ways to keep tea fresh, mainly low-temperature refrigeration, oxygen pumping and nitrogen filling packaging, adding desiccant, oxygen scavenger, etc., but most of them have single-factor treatment, without considering comprehensive factors, and the fresh-keeping effect is not ideal.