2019年第12期 农副产品加工与贮藏

  • 低温流通对茶叶保鲜度的影响
  • Effects of Low Temperature Circulation on Tea Freshness
  • 作者
  • 单位
  • 杨建良
  • 石家庄农业学校,河北 石家庄050047
  • 王丽伟
  • 石家庄农业学校,河北 石家庄050047
  • 摘要:低温流通保存茶叶过程中,为保证茶叶新鲜度,选取适宜温度十分重要。为研究低温流通对茶叶保鲜度的影响,取茶叶样本预处理后,分别在不同温度下贮藏一定时间,然后计算茶叶样本失重率、叶绿素含量、Vc含量以及感官品质。结果表明:8 ℃时茶叶失重率为4.78%,低于其他3种温度,且在8 ℃时,Vc平均含量为10.66 mg/g,高于其他3种温度,因此,8 ℃时茶叶综合保鲜效果最好。
  • 关键词:低温流通;食品保鲜度;茶叶;建模;失重率;Vc含量
  • 基金项目:
  • Abstract:It is important to select appropriate temperature to ensure freshness of tea during low temperature circulation.To study effects of low temperature circulation on tea freshness,tea samples were pretreated and stored at different temperatures for a certain time,then weight loss rate、chlorophyll content、Vc content and sensory quality were measured.Results showed that weight loss rate of tea at 8 ℃ was 4.78%,which was lower than the other three kinds of temperature,and average content of Vc was 10.66 mg/g,which was also higher than the other three kinds of temperature. Therefore,best comprehensive freshness preservation effect of tea was at 8 ℃.
  • Key words:low temperature circulation,food freshness,tea,modeling,weight loss rate,Vc content

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