纳米包装及急冷处理对绿茶保鲜品质的影响

Effect of Nano-packaging Material and Sharp Quenching Treatment on Preservative Quality of Green Tea

研究微波杀青后急冷处理和纳米包装材料对绿茶贮藏品质的影响,探索茶叶加工保鲜新技术。通过使用制备的纳米包装材料和微波杀青后急冷处理茶叶的工艺分别对碧螺春进行80d的高温保鲜研究。结果表明:在35℃条件贮藏80d后纳米包装材料包装的碧螺春的游离氨基酸、茶多酚、叶绿素、VC含量比普通包装分别高6.0%、10.7%、13.7%、41.9%;在35℃条件贮藏80d后急冷处理组的碧螺春的游离氨基酸、茶多酚、叶绿素、VC含量比风冷处理分别高5.1%、10.0%、15.3%、40.1%。表明纳米包装和急冷处理均可有效提高绿茶贮藏品质。

In order to develop a novel preservative strategy,nano-packaging material and sharp quenching treatment after microwave inactivation for green tea were used to explore the preservative technology for green tea.In this study,a modified nano-composite packaging material（NCP） and sharp quenching treatment were used for the preservation of green tea（Biluochun） during 80 days storage at high temperature（35 ℃）.Results indicated that the contents of free amino acids,tea polyphenols,chlorophyll and vitamin C in Biluochun with NCP package after 80 days storage at 35 ℃ revealed the improvement by 6%,10.7%,13.7%,and 41.9% when compared with those in Biluochun with normal package.Similarly,the contents of free amino acids,tea polyphenols,chlorophyll and vitamin C in Biluochun subjected to sharp quenching treatment after 80 days storage at 35 ℃ revealed the improvement by 5.1%,10%,15.3% and 40.1%.Therefore,both nano-package and sharp quenching treatment can improve the storage quality of green tea effectively.