Processing method capable of prolonging green tea shelf life

A processing method and shelf-life technology, applied in the field of aging and deterioration, can solve the problem that the oxidative degradation reaction is not inhibited, and the oxidation of the internal quality components of green tea is not fundamentally prevented, so as to achieve convenient raw material sources and increase the added value of green tea , The effect of shelf life extension

Inactive Publication Date: 2012-03-14
JIANGNAN UNIV
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Problems solved by technology

However, these methods only improve the aging status of green tea during storage from external conditions, and do not fundamentally prevent the oxidation of green tea's intrinsic quality components.
At present, to improve the storage process of green tea based on the intrinsic characteristics of green tea, there is only a green tea processing method invented by Jiangnan University Science and Technology Park, which uses pulsed electromagnetic fields to completely passivate the activity of residual enzymes in green tea. inhibited the enzyme activity, but did not inhibit the oxidative degradation reactions of other chemicals in green tea

Method used

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  • Processing method capable of prolonging green tea shelf life

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] In this embodiment, the processed fresh Biluochun green tea is treated with microwaves, the microwave frequency is 915MHz, the power of microwave generators is 10kw10, and the microwave action time is 30s. The Biluochun tea is conveyed by the conveyor belt, the linear velocity of the conveyor belt is 0.2m / s, and the thickness of the material layer is 1cm. Get 500 grams of microwave-treated Biluochun tea and put it into a packaging bag made of 0.07mm aluminum foil. Then, the packing bag is packed with a nitrogen-filling packing machine, and the gas replacement rate of the modified atmosphere treatment is greater than 99.5%. Finally, the treated Biluochun tea was stored at room temperature. The retention rate of chlorophyll is 91.4%, the retention rate of tea polyphenols is 90.9%, the retention rate of free amino acids is 97%, the retention rate of vitamin C is 93.3%, and the retention rate of caffeine is 98.5%.

Embodiment 2

[0019] In this embodiment, Biluochun green tea is treated with far infrared, the far infrared power is 1000w, and the action time is 10min. The Biluochun tea is conveyed by the conveyor belt, the linear velocity of the conveyor belt is 0.2m / s, and the thickness of the material layer is 1cm. Get 500 grams of Biluochun tea treated by far-infrared, put it into an aluminum foil packaging bag and pack the packaging bag with a vacuum packaging machine, and the residual gas rate is less than 0.5%. Finally, the treated Biluochun tea was stored at room temperature. After 12 months, the chlorophyll retention rate reached 90%, the caffeine retention rate was 91%, the tea polyphenol retention rate was 94%, the free amino acid retention rate was 97%, and the vitamin C retention rate was 92%. .

[0020] In the embodiment one of table 1, the effect comparison of the green tea processed by this method after storage for 12 months

[0021]

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Abstract

The invention discloses a processing method capable of prolonging a green tea shelf life, and belongs to the technical field of agricultural product storage and processing. The processing method comprises the following steps of 1, forecasting single layer moisture adsorption content of a processed green tea end product through a mathematical model according to a green tea isothermal adsorption curve, 2, carrying out microwave and far-infrared heating treatment on the processed green tea end product so that moisture activity of the processed green tea end product is controlled in a range of 0.2 to 0.4; and 3, packaging the processed green tea end product from the step 2 in a moisture-proof and light-proof environment, and storing the packaged green tea end product at normal temperature. The processing method adopts a microwave and far-infrared technology to carry out moisture activity control, thoroughly inhibits the activity of residual oxidase, minimizes chemical activities of green tea components, fundamentally inhibits various aging reactions in green tea storage, prevents oxidation of green tea active ingredients such as tea polyphenols, vitamin C and the like, maintains the most stable state of green tea, prevents green tea aging and deterioration in storage, and prolongs a green tea shelf life to the utmost extent.

Description

Technical field: [0001] The invention relates to the technical field of storage and processing of agricultural products, in particular to a processing method capable of inhibiting the aging and deterioration of green tea during long-term storage and prolonging the shelf life of green tea. Background technique: [0002] Green tea is popular in the market due to its multiple health benefits and good color, fragrance, taste and shape. Tea is produced seasonally and consumed throughout the year, especially famous and high-quality green tea, which is produced in spring and sold throughout the year after storage. Existing studies have shown that during the storage period of green tea, there are often quality deteriorations such as gradually deepening color, light taste, and reduced aroma, and the commodity value and drinking value are reduced. [0003] In order to maintain the good quality and flavor of high-quality green tea and maintain a high sales price, low-temperature refri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 钱和顾林平汪何雅韩婵蒋铁锋
Owner JIANGNAN UNIV
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