CN102370012A - Processing method capable of prolonging green tea shelf life - Google Patents
Processing method capable of prolonging green tea shelf life Download PDFInfo
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- CN102370012A CN102370012A CN2010102569555A CN201010256955A CN102370012A CN 102370012 A CN102370012 A CN 102370012A CN 2010102569555 A CN2010102569555 A CN 2010102569555A CN 201010256955 A CN201010256955 A CN 201010256955A CN 102370012 A CN102370012 A CN 102370012A
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Abstract
The invention discloses a processing method capable of prolonging a green tea shelf life, and belongs to the technical field of agricultural product storage and processing. The processing method comprises the following steps of 1, forecasting single layer moisture adsorption content of a processed green tea end product through a mathematical model according to a green tea isothermal adsorption curve, 2, carrying out microwave and far-infrared heating treatment on the processed green tea end product so that moisture activity of the processed green tea end product is controlled in a range of 0.2 to 0.4; and 3, packaging the processed green tea end product from the step 2 in a moisture-proof and light-proof environment, and storing the packaged green tea end product at normal temperature. The processing method adopts a microwave and far-infrared technology to carry out moisture activity control, thoroughly inhibits the activity of residual oxidase, minimizes chemical activities of green tea components, fundamentally inhibits various aging reactions in green tea storage, prevents oxidation of green tea active ingredients such as tea polyphenols, vitamin C and the like, maintains the most stable state of green tea, prevents green tea aging and deterioration in storage, and prolongs a green tea shelf life to the utmost extent.
Description
Technical field:
The present invention relates to a kind of Storage and Processing of Agricultural Products technical field, relate in particular to and a kind ofly can suppress ageing and the bad change of green tea in the Long-term Storage process, prolong the processing method of green tea shelf life.
Background technology:
Green tea is owing to have various health care functions and good color, shape and extensively be received by the market.Tealeaves is seasonal production, and the product, particularly famous green tea of annual consumption concentrates on to be produced spring, the annual sale after storage.Existing research shows that green tea quality deteriorations such as color and luster is deepened gradually, flavour is thin out, fragrance reduction often occur at duration of storage, and commodity value and consumption value reduce.
For keeping the good quality and flavor of excellent green tea; Keep higher selling price; The normal deepfreeze technology that adopts realizes the fresh-keeping of green tea in the practice, but in most of the cases, tealeaves also needs a period of time just can arrive in consumer's the hand after from freezer, shifting out and laying out shelf.If the brown stain ageing very easily takes place tealeaves storing improper storage, thereby make the shelf life of tealeaves shorten.Prolonging at present the main means that the green tea shelf life adopted is that the packing of green tea is improved, as inflates or inner wrapping such as vacuum, perhaps in packaging bag, uses antistaling agent to slow down the ageing of green tea at shelf life.But these methods are only improved the ageing situation the green tea storage process from external condition, fundamentally do not stop the oxidation of green tea interior quality composition.At present; To the green tea intrinsic characteristic and the storage process of green tea is improved; The processing method that a kind of green tea normal-temperature fresh-keeping of Southern Yangtze University's Technology Park invention is only arranged; Utilize the activity of the inner residual enzyme of the thorough passivation green tea of pulse electromagnetic field, though this method passivation the activity of enzyme, the oxidative degradation of other chemical substances in the green tea is not suppressed.
Summary of the invention
The objective of the invention is to overcome the weak point of prior art, thereby a kind of processing method that prolongs the green tea shelf life is provided, is raw material with green tea; Its main points are, according to the individual layer water activity of green tea, utilize microwave and far infrared that finished product green tea is carried out heat treated; The water activity of control green tea is between 0.2-0.4; Then green tea is hindered wet packing, normal temperature is stored down, can effectively prolong the green tea shelf life and realize that green tea quality deterioration in shelf life is lower than 10% method.
The present invention realizes through following technical scheme:
At first, earlier with the isothermal adsorption curve of processed finished product green tea, adopt the individual layer water adsorption content of mathematical model prediction green tea according to green tea; Secondly, green tea is carried out microwave and Far-infrared Heating processing, the water activity of control green tea is between 0.2-0.4; Then green tea is hindered wet lucifuge packing, normal temperature is stored down.
Said green tea is firm processed finished product green tea, and moisture is between 5-9%.
The isothermal adsorption curve temperature range of said green tea is 0-40 ℃.
Said individual layer water adsorption content is meant the individual layer moisture value that utilizes mathematical model prediction to go out, and these Mathematical Modelings comprise the BET model, GAB model, Halsey model, and Caurie model.
The condition of said microwave treatment can be conventional, the condition that it is handled so long as can realize making handle that back green tea water activity meets the requirements of can.Microwave frequency can be 2450MHz or the 915MHz that uses always, also can be other close therewith usable frequencies, and microwave action time 10s-10min can adopt continuation mode, also can adopt the pulse mode effect.When pulse mode is handled, microwave pulse width 10s-60s, 30s-60s at interval.
Said far infrared wavelength is 2.5 μ m～25 μ m, and Far-infrared Heating time 5min-60min adopts the continuation mode effect.
It can be that Combined Treatment also can be an individual processing that said microwave and far infrared are handled.
Substantive distinguishing features and obvious improvement that the present invention gives prominence to are: according to the moisture adsorption theory of multimolecular layers; Green tea is had the monolayer adsorbed state of stable chemical to be predicted; And through microwave and far-infrared technique the water activity of green tea is controlled, with the wherein residual oxidase active of thorough inhibition and the chemism that green tea includes composition is reduced to minimum, can fundamentally suppress the various ageings reactions in the green tea storage process; Prevent the oxidation of active ingredient such as Tea Polyphenols, vitamin C in the green tea; Make green tea be in stable status, stop the bad change of the ageing of green tea in storage process, thereby farthest prolong the shelf life of green tea.This law is not used any additives, realizes the fresh-keeping goods of green tea at normal temperatures, and its phase was prolonged more than 10 months, thereby has improved the surcharge and the economic results in society thereof of green tea industry.
Processing technology of the present invention is simple, and cost is low, and raw material sources are convenient, can use in tea finish machine's large-scale promotion; According to the isothermal adsorption curve of green tea, adopt the monolayer water activity of mathematical model prediction green tea, and green tea is carried out microwave and Far-infrared Heating processing, heating means are unrestricted, but require to reach the target of control green tea water activity; Hindering wet packing, packing method is unrestricted, but requires airtightly, light tight, waterproof, can avoid scattering and disappearing of green tea fragrance component; Reach the effect of green tea fresh-keeping at normal temperatures, prolong the shelf life of green tea, and can preserve the nutriments such as local flavor, Tea Polyphenols and vitamin of newly picked and processed tea leaves for a long time, thereby improve the core competitiveness of green tea surcharge and tea industry greatly.
The specific embodiment:
Following embodiment can make the professional and technical personnel more understand the present invention, but does not limit the present invention in any form.
Embodiment one:
In the present embodiment, the fresh Pilochun green tea that processes is handled microwave frequency 915MHz, microwave generator power 10kw10, microwave action time 30s with microwave.Biluochun tea is carried through conveyer belt, conveyer belt line of motion speed 0.2m/s, thickness of feed layer 1cm.Get Biluochun tea 500 grams that microwave treatment is crossed, in the packaging bag of packing into, packaging bag adopts the 0.07mm aluminium foil to process.With nitrogen filling packing machine packaging bag is packed then, controlled atmosphere is handled the gas displacement rate greater than 99.5%.The Biluochun tea that to handle is at last preserved at normal temperatures.The chlorophyll retention rate reaches 91.4%, and the Tea Polyphenols retention rate is 90.9%, and the free amino acid retention rate is 97%, and the vitamin C retention rate is 93.3%, and the caffeine retention rate is 98.5%.
Embodiment two:
In the present embodiment, Pilochun green tea is handled with far infrared, far infrared power is 1000w, action time 10min.Biluochun tea is carried through conveyer belt, conveyer belt line of motion speed 0.2m/s, thickness of feed layer 1cm.Get Biluochun tea 500 grams that far infrared was handled, with vacuumizing packing machine packaging bag is packed in the Aluminium Foil Package of packing into the pack, the gas residue rate is less than 0.5%.The Biluochun tea that to handle is at last preserved at normal temperatures.After 12 months, the chlorophyll retention rate reaches 90%, and the caffeine retention rate is 91%, and the Tea Polyphenols retention rate is 94%, and the free amino acid retention rate is 97%, and the vitamin C retention rate is 92%.。
The effect that this law processing green tea was stored after 12 months among table 1 embodiment one compares
Claims (5)
1. a processing method that prolongs the green tea shelf life is characterized in that: at first, earlier with the isothermal adsorption curve of processed finished product green tea according to green tea, adopt the individual layer water adsorption content of mathematical model prediction green tea; Secondly, green tea is carried out microwave and Far-infrared Heating processing, the water activity of control green tea is between 0.2-0.4; Then green tea is hindered wet lucifuge packing, normal temperature is stored down.
2. a kind of processing method that prolongs the green tea shelf life according to claim 1 is characterized in that: described said green tea is firm processed finished product green tea, and moisture is between 5-9%.
3. a kind of processing method that prolongs the green tea shelf life according to claim 1 is characterized in that: it can be that Combined Treatment also can be an individual processing that microwave and far infrared are handled.
4. a kind of processing method that prolongs the green tea shelf life according to claim 1 is characterized in that: the condition of said microwave treatment can be conventional, the condition that it is handled so long as can realize making handle that back green tea water activity meets the requirements of can; Microwave frequency can be 2450MHz or the 915MHz that uses always, also can be other close therewith usable frequencies, and microwave action time 10s-10min can adopt continuation mode, also can adopt the pulse mode effect; When pulse mode is handled, microwave pulse width 10s-60s, 30s-60s at interval.
5. a kind of processing method that prolongs the green tea shelf life according to claim 1 is characterized in that: said far infrared wavelength is 2.5 μ m～25 μ m, and Far-infrared Heating time 5min-60min adopts the continuation mode effect.
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| CN2010102569555A CN102370012A (en) | 2010-08-19 | 2010-08-19 | Processing method capable of prolonging green tea shelf life |
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| CN2010102569555A CN102370012A (en) | 2010-08-19 | 2010-08-19 | Processing method capable of prolonging green tea shelf life |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652008A (en) * | 2013-12-12 | 2014-03-26 | 福建农林大学 | Microwave and far-infrared composite baking method for improving quality of Tieguanyin fresh tea |
| CN105145943A (en) * | 2015-09-14 | 2015-12-16 | 张峰 | Tea and production method thereof |
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| JP2000004788A (en) * | 1998-06-26 | 2000-01-11 | Shunichi Yagi | Production of green tea |
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| CN101129189A (en) * | 2007-10-12 | 2008-02-27 | 江西省蚕桑茶叶研究所 | Method for processing tree plant flowers |
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| JP2000004788A (en) * | 1998-06-26 | 2000-01-11 | Shunichi Yagi | Production of green tea |
| CN1545893A (en) * | 2003-12-08 | 2004-11-17 | 江苏省无锡江大大学科技园有限公司 | Normal temperature fresh-keeping processing method of green tea |
| CN201069980Y (en) * | 2007-08-04 | 2008-06-11 | 程玉明 | Microwave tempering machine for tea |
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| ASHU GULATI ET AL.: "Application of Microwave Energy in the Manufacture of Enhanced-Quality Green Tea", 《J. AGRIC. FOOD CHEM.》 * |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652008A (en) * | 2013-12-12 | 2014-03-26 | 福建农林大学 | Microwave and far-infrared composite baking method for improving quality of Tieguanyin fresh tea |
| CN103652008B (en) * | 2013-12-12 | 2015-09-09 | 福建农林大学 | A kind of microwave and far infrared compound baking method improving Iron Guanyin newly picked and processed tea leaves quality |
| CN105145943A (en) * | 2015-09-14 | 2015-12-16 | 张峰 | Tea and production method thereof |
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Application publication date: 20120314 |