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Green tea antistaling agent

A preservative and green tea technology, applied in the field of preservatives, can solve problems such as unsatisfactory preservation effect

Inactive Publication Date: 2007-07-04
刘仲华 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Though, these methods all have certain effect to the storage and preservation of green tea, because of adopting the antistaling agent that single hygroscopic agent or single oxygen scavenger forms mostly to carry out fresh-keeping, fresh-keeping effect is not ideal enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Embodiment 1, this preservative is combined by 40% sodium metabisulfite and 60% vitamin C. The preservative is used for the preservation of Maojian in Chenzhou, Hunan.

Embodiment 2

[0059] Embodiment 2, this preservative is combined by 50% sodium metabisulfite and 50% vitamin C. The antistaling agent is used for the preservation of silver needles in Junshan, Yueyang, Hunan.

Embodiment 3

[0060] Embodiment 3, this preservative is combined by 60% sodium metabisulfite and 40% vitamin C. The preservative is used for fresh-keeping of Xiangbo green in Changsha, Hunan.

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PUM

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Abstract

The invention of a green tea antistaling agent which consists of 40-60% sodium metabisulfite (weight) and 40-60% vitamin C. The antistaling agent has obvious preserving effect for storing green tea, it can maintain the appearance, scent, the taste, the color of tea and other sensory quality characteristics of original green tea; it can preserve the various biochemical components effectively, among that the reservations volume of the water extract, tea polyphenols, amino acids, caffeine, vitamin C and aliphatic acid are most, it also can retain catechin of green tea better during storage.

Description

Technical field: [0001] The invention relates to a preservative, especially a green tea preservative. Background technique: [0002] Green tea has medicinal and pharmacological functions such as antibacterial, lowering blood pressure, stabilizing blood sugar content, anti-mutation, anti-cancer, anti-radiation, and anti-aging. However, green tea is a seasonal production and year-round product, and its production and processing are mostly concentrated in spring. It needs to go through a long season of high temperature and high humidity during its storage and sales, making it easy to deteriorate, and dry tea often occurs. The color changes from fresh to dry, the color of tea soup gradually deepens, the astringency weakens, the taste becomes lighter, the aroma decreases, and there are quality changes such as stale taste, which further reduces its commodity value and social value. The quality deterioration of green tea is mainly due to a series of physical and chemical changes i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/00A23L3/3436
Inventor 刘仲华肖文军肖力争胡祥文
Owner 刘仲华
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