罐装乌龙茶水的灭菌技术及其对茶汁品质的影响

Sterilization Technology for Canned Oolong tea and It's Influence on the Infusion Quality

研究了不同温度—时间的灭菌组合技术对罐装乌龙茶水的灭菌效果，获得了乌龙茶汁中微生物的耐热特性参数Ｄ值、ＴＤＴ值、ＴＲＴ值和Ｚ值，并计算了乌龙茶汁的杀菌值Ｆ和Ｆ０。结果表明，采用１０ｍｉｎ升至１２１℃，恒温１０ｍｉｎ，再用１０ｍｉｎ降至室温的杀菌技术是安全可靠的。

Effects of various sterilizing temperature time combinations were investigated,obtaining the thermal resistance parameters (D,TDT,TRT and Z) of the microbe in the oolong tea infusion.Sterilizing parameters (F and F o)for canned oolong tea were worked out.Sterilization adopting the formulation,namely increasing the temperature from room temperature to 121 ℃ in 10 minutes,keeping the 121 ℃ for 10 minutes,and decreasing the temperature from 121 ℃ to room temperature in 10 minutes,was regarded as safe and effective.The influence of high temperature sterilization on the quality of canned oolong tea was also detailed.