绿茶原料低温保鲜技术研究  

Study on Preserve Freshness Techniques of Green Tea Materials

作　　者：张正竹[1] 童宗寿[1] 

机构地区：[1]安徽农业大学,农业部茶叶生物技术重点开放实验室,合肥230036

出　　处：《保鲜与加工》2002年第1期16-18,共3页Storage and Process

基　　金：安徽省高等学校自然科学基金项目(98JL112)

摘　　要：将微波杀青的茶鲜叶原料与鲜叶、干茶用有色塑料袋抽气包装,在不同低温温度下贮藏1年后烘干,在室温放置1个月,HPLC分析几种主要儿茶素含量,GC分析茶叶香气。检测结果表明,贮藏1年的杀青叶制成的绿茶在主要品质因子上均优于对照。因此,茶鲜叶微波杀青后,迅速低温去湿,在-5～-20℃下真空包装贮藏,可保鲜1年以上。Preserve freshness technique of green tea raw material was one of the problems which perplexed the green tea processing. The samples were prepared by micro- wave de- enzyming, which were preserved in anaerobic condition at - 5～ - 20℃ for one year, dried and preserved at room temperature for 1 month. Then the samples were subjected to the investigations of catechins and aroma components by HPLC and GC. The results demonstrated that the samples of de- enzyming leaves appeared to be favorable in major quality factors than that of finished product. So the method of microwave de- enzyming ,dehydrating at lower temperature and preserved in anaerobic condition at - 5～ - 20℃ could be applied to preserve green tea material for at least one year.

关 键 词：绿茶 原料 杀青 低温保鲜 

分 类 号：TS272.2[农业科学—茶叶生产加工]