浆茶杀青工艺及贮藏保鲜研究

Study on the Fixation and Fresh preservation Technology of Paste tea

本试验对浆茶杀青工艺及贮放保鲜进行了研究。结果表明 ,投叶量 10 0g ,微波功率 110 0w ,微波杀青 16 0s ,可有效钝化酶活性 ,并有较好的保绿效果 ;在pH 7 5,Vit.C 0 45mg/g贮放条件下利于浆茶保绿 ;添加柠檬酸可明显提高茶多酚儿茶素及叶绿素在贮放中的残留量 。

The fixation and fresh preservation technology of Paste tea was studied Results showed that the technological design of fresh leaf 100 g, microwave power 1 100 w and microwave blasting 160 s could inactive enzymes efficiently and had better effect on preserving green colour, and also the condition of pH 7 5 and Vit C 0 45mg/g could preserving green colour for paste tea Adding citric acid could increase the residual amounts of tea polyphenols, catechins and chlorophyll, specially the latter, under storage