摘要
采用铁观音品种的鲜叶为原料,研究了不同真空工艺对茶鲜叶富集γ-氨基丁酸含量的影响。试验结果表明:处理3的γ-氨基丁酸含量最高,为211.24mg/100g;不同真空工艺处理存在极显著差异,优化工艺为:鲜叶抽真空(26℃、3h)好氧萎凋(26℃、3h)抽真空(26℃、3h)好氧萎凋(26℃、3h)抽真空(26℃、3h)γ-氨基丁酸茶青。
Abstract： With the fresh leaf of Tieguanyin Tea as the raw material, a study was conducted on the effects of different vacuum technologies on the contents of GABA enriched in fresh tea leaf. The results of experiments indicated that Process 3 enriched the maximum content of GABA of 211.24mg/100g; vacuum technologies differed significantly in the contents of GABA enriched, and the optimal vacuum treatment technology was determined as follows： fresh tea leaf → vacuum pumping （26℃, 3h） aerobic withering （26℃, 3h） → vactium pumping （26℃, 3h） →aerobic withering （26℃, 3h ） → vacuum pumping （26℃, 3h） → GABA fresh tea leaf.
出处
《饮料工业》
2012年第10期18-20,共3页
Beverage Industry
