Antioxidant used for tea

Abstract

The invention relates to an antioxidant used for tea. The antioxidant includes ascorbyl palmitate (VC ester), vitamin E (VE), sodium ascorbate and sodium metabisulfite. Through the antioxidant, the antioxidant capacity of tea can be enhanced, water accumulated in packaging bags can be reduced, and the fresh-keeping effects equivalent to the low temperature storage of the tea at room temperature can be realized; and the antioxidant has color protection effects.

Description

technical field [0001] The invention belongs to the field of antioxidants, and relates to an antioxidant used for tea leaves. Background technique [0002] Tea is prone to quality deterioration during storage, thereby reducing its drinking value and commodity value. The environmental factors that affect the quality of stored tea leaves are moisture, oxygen, temperature and light. Due to the certain oxygen permeability and moisture permeability of packaging materials, it is easy to permeate oxygen and moisture during storage. Water is the medium of chemical reaction. The level of water content directly determines the speed of oxidative deterioration of the biochemical components of tea, and is the internal leading factor for the change of tea quality. During the sales period, the production unit generally preserves freshness simply by low-temperature refrigeration or vacuuming. After the low-temperature refrigeration leaves the warehouse, it is easy to absorb water at room ...

AI Technical Summary

Problems solved by technology

During the sales period, the production unit usually simply uses low-temperature refrigeration or vacuuming to keep fresh. After low-temperature refrigeration leaves the warehouse, it is easy to absorb water at room temperature. The increase in moisture content and the sudden rise in temperature accelerate the deterioration of the quality of tea.

During the relatively long storage and sales period, the water and oxygen entering the packaging bag undergo a series of oxidation reactions with the biochemical components of the tea, resulting in a decline in the quality of the tea.