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Comprehensive fresh-keeping method of green tea

A fresh-keeping method and green tea technology, which are applied in the fields of food preservation, pre-extraction tea treatment, food science, etc., can solve the problems of difficulty in ensuring freshness throughout the year, deterioration of aging, and yellowing of color and luster, so as to improve storage and preservation. The effect of quality, aroma retention, and reasonable steps

Inactive Publication Date: 2011-07-13
NANJING UNIV OF FINANCE & ECONOMICS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Due to the strong timeliness and seasonality of green tea production, it is difficult to ensure that it is fresh all year round. If it is not packaged properly, the aroma will dissipate, the color will turn yellow, and the aging will deteriorate.
At present, the most commonly used fresh-keeping technologies at home and abroad, such as drying, low temperature, deoxygenation and nitrogen flushing, have certain limitations, and there is an urgent need for a set of scientific and complete green tea fresh-keeping technology to improve my country's green tea fresh-keeping technology system

Method used

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  • Comprehensive fresh-keeping method of green tea
  • Comprehensive fresh-keeping method of green tea
  • Comprehensive fresh-keeping method of green tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Grading the fresh leaf raw materials of tea;

[0027] (2) Put the graded fresh leaves into the microwave de-enzyming machine for de-enzyming treatment, and carry out microwave de-enzyming treatment conditions for fresh leaf raw materials: the amount of leaves thrown is 40g, the speed of the conveyor belt is 20m / min, and the microwave frequency for microwave de-enzyming is 20HZ. The temperature is 160°C, and the killing time is 180s;

[0028] (3) Put the finished tea leaves into the quenching machine and quickly cool them to about 0°C within 30 seconds and keep them for 3 minutes;

[0029] (4) Prepare nano-packaging materials: prepare nano-packaging materials according to the patent "green tea fresh-keeping nano-packaging materials and its application (patent publication number: CN101311074)" authorized by the applicant;

[0030] (5) Finally, the finished tea leaves are nano-packaged and kept fresh using nano-materials.

Embodiment 2

[0032] (1) Grading the fresh leaf raw materials of tea;

[0033] (2) Put the graded fresh leaves into the microwave deenzyming machine for deenzyming treatment, and carry out microwave deenzyming treatment conditions for fresh leaf raw materials: the amount of leaves thrown is 50g, the speed of the conveyor belt is 20m / min, the microwave frequency of microwave deenzyming is 20HZ, The temperature is 160°C, and the killing time is 180s;

[0034] (3) Put the finished tea leaves into the quenching machine and quickly cool them to about 0°C within 120s and keep them for 5 minutes;

[0035] (4) Prepare nano-packaging materials: prepare nano-packaging materials according to the patent "green tea fresh-keeping nano-packaging materials and its application (patent publication number: CN101311074)" authorized by the applicant;

[0036] (5) Finally, the finished tea leaves are nano-packaged and kept fresh using nano-materials.

[0037] The quality test results of tea leaves after compre...

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Abstract

The invention discloses a comprehensive fresh-keeping method of green tea, belonging to the technical field of tea processing and fresh keeping. The method comprises the following steps of: firstly, putting classified fresh leaves of tea into a microwave dewatering machine to be dewatered; then processing the dewatered and reshaped tea leaves by quenching technology; and finally, carrying out fresh-keeping packaging to the produced finished tea leaves by nanometer packing material. The microwave dewatering and the quenching processing are integrated with nanometer material packaging, so the fresh-keeping quality of the green tea can be obviously improved. The content of free amino acid, tea polyphenols, chlorophyll and vitamin C in the green tea group which is stored at 35 DEG C for 80 days with the comprehensive fresh-keeping method are respectively 5.1%, 10%, 15.3%, and 40.1% higher than that of the same in the common tea group, and the green tea storage quality is greatly improved.

Description

1. Technical field [0001] The invention discloses a green tea comprehensive fresh-keeping method which adopts microwave degreening, rapid cooling processing and nano-packaging, and belongs to the technical field of tea processing, fresh-keeping and storage. 2. Background technology [0002] The primary processing of green tea determines the quality of green tea, and de-enzyming is the key process to improve the quality of green tea. During the de-enzyming process, the leaves must be heated quickly, uniformly and thoroughly to ensure the quality of de-enzyme leaves. Microwave green tea greening is to use electromagnetic waves with a microwave frequency from 300MHZ to 300GMHZ to carry out greening treatment for tea leaves. Compared with the traditional method of deenzyming in the past, the microwave deenzyming technology can make the tea warm up quickly, the preheating time is short, and the heat is uniform, so as to rapidly increase the temperature of the fresh leaves, achiev...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23L3/44
Inventor 胡秋辉毛久庚赵立艳尹福生梁进曹婵月林津方勇马宁
Owner NANJING UNIV OF FINANCE & ECONOMICS
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