CN106234912A - 一种黄山毛峰茶的保鲜方法 - Google Patents
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 14
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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- A23L3/3571—Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开一种黄山毛峰茶的保鲜方法，包括以下步骤：（1）将新鲜采摘的黄山毛峰放入清水中清洗，沥干待用；（2）将黄山毛峰干燥并急速干燥并冷至4℃‑8℃，干燥冷却后的茶叶含水量低于4.5%；（3）将黄山毛峰放入真空箱中，并充入氮气、二氧化碳，放置保持10‑20分钟，其中氮气、二氧化碳的体积比为1:3；（4）在氮气环境下，黄山毛峰中加入1‑3%的生物保鲜剂；黄山毛峰包装，并抽成真空保存。
Description
技术领域
本发明属于茶叶保鲜技术领域，具体涉及一种黄山毛峰茶的保鲜方法。
背景技术
茶叶大量上市在多雨高湿的春季，这段时间气温高，空位湿度大，由于采摘时间紧迫，且天气多变，原料合理安排是一个重大难题；如果三五天不销售出去，易吸潮变质，影响茶叶的销售，广大茶农大伤脑筋。为较长时间保存新鲜茶叶，一般是将茶叶放在通风之处，虽时间长点，但是茶叶的颜色变黄变黑，茶叶变淡，香气严重流失，无法与新茶相比。
发明内容
为解决现有技术中存在的上述技术问题，本发明提供了一种黄山毛峰茶的保鲜方法。
本发明的目的通过以下技术方案来实现：一种黄山毛峰茶的保鲜方法，包括以下步骤：
（1）将新鲜采摘的黄山毛峰放入清水中清洗，沥干待用；
（2）将黄山毛峰干燥并急速干燥并冷至4℃-8℃，干燥冷却后的茶叶含水量低于4.5%；
（3）将黄山毛峰放入真空箱中，并充入氮气、二氧化碳，放置保持10-20分钟，其中氮气、二氧化碳的体积比为1:3；
（4）在氮气环境下，黄山毛峰中加入1-3%的生物保鲜剂；
（5）黄山毛峰包装，并抽成真空保存。
优选地，所述生物保鲜剂包括以下组成：枯草芽孢杆菌25-35重量份，乳酸菌6-10重量份，活性干燥剂3-8重量份、焦亚硫酸钠3-8重量份、抗坏血酸12-20重量份。
所述生物保鲜剂包括以下组成：枯草芽孢杆菌30重量份，乳酸菌10重量份，活性干燥剂5重量份、焦亚硫酸钠5重量份、抗坏血酸15重量份。
本发明有益效果是：本发明的黄山毛峰保鲜方法，解决了茶叶在储藏过程中容易氧化变质的难题，另外，还具有去氧、防腐的功效，可使新鲜茶叶的保存时间从3-5天增加到有常温下保鲜3-4周，在低温下保鲜更长时间，保持茶叶的理化性质与感官指标长期不变，有效延长了茶叶的加工周期，可以显著提高黄山毛峰的产量。
具体实施方式
结合实施例对本发明做进一步的说明。
一种黄山毛峰茶的保鲜方法，包括以下步骤：
（1）将新鲜采摘的黄山毛峰放入清水中清洗，沥干待用；
（2）将黄山毛峰干燥并急速干燥并冷至4℃-8℃，干燥冷却后的茶叶含水量低于4.5%；
（3）将黄山毛峰放入真空箱中，并充入氮气、二氧化碳，放置保持10-20分钟，其中氮气、二氧化碳的体积比为1:3；
（4）在氮气环境下，黄山毛峰中加入1-3%的生物保鲜剂；
（5）黄山毛峰包装，并抽成真空保存。
优选地，所述生物保鲜剂包括以下组成：枯草芽孢杆菌25-35重量份，乳酸菌6-10重量份，活性干燥剂3-8重量份、焦亚硫酸钠3-8重量份、抗坏血酸12-20重量份。
所述生物保鲜剂包括以下组成：枯草芽孢杆菌30重量份，乳酸菌10重量份，活性干燥剂5重量份、焦亚硫酸钠5重量份、抗坏血酸15重量份。
实施例1：一种黄山毛峰茶的保鲜方法，包括以下步骤：
（1）将新鲜采摘的黄山毛峰放入清水中清洗，沥干待用；
（2）将黄山毛峰干燥并急速干燥并冷至5℃，干燥冷却后的茶叶含水量低于4.5%；
（3）将黄山毛峰放入真空箱中，并充入氮气、二氧化碳，放置保持10-20分钟，其中氮气、二氧化碳的体积比为1:3；
（4）在氮气环境下，黄山毛峰中加入2%的生物保鲜剂；
（5）黄山毛峰包装，并抽成真空保存；
其中，所述生物保鲜剂质量分别为：枯草芽孢杆菌30重量份，乳酸菌10重量份，活性干燥剂5重量份、焦亚硫酸钠5重量份、抗坏血酸15重量份。
本发明的黄山毛峰保鲜方法，解决了茶叶在储藏过程中容易氧化变质的难题，可使新鲜茶叶的保存时间从3-5天增加到有常温下保鲜3-4周，在低温下保鲜更长时间，保持茶叶的理化性质与感官指标长期不变，有效延长了茶叶的加工周期，可以显著提高黄山毛峰的产量。
在此说明书中，本发明已参照其特定的实施例作了描述。但是，很显然仍可以做出各种修改和变换而不背离本发明的精神和范围。因此，说明书应被认为是说明性的而非限制性的。
Claims (3)
1.一种黄山毛峰茶的保鲜方法，其特征在于，包括以下步骤：
（1）将新鲜采摘的黄山毛峰放入清水中清洗，沥干待用；
（2）将黄山毛峰干燥并急速干燥并冷至4℃-8℃，干燥冷却后的茶叶含水量低于4.5%；
（3）将黄山毛峰放入真空箱中，并充入氮气、二氧化碳，放置保持10-20分钟，其中氮气、二氧化碳的体积比为1:3；
（4）在氮气环境下，黄山毛峰中加入1-3%的生物保鲜剂；
（5）黄山毛峰包装，并抽成真空保存。
2.根据权利要求1所述的黄山毛峰茶的保鲜方法，其特征在于，所述生物保鲜剂包括以下组成：枯草芽孢杆菌25-35重量份，乳酸菌6-10重量份，活性干燥剂3-8重量份、焦亚硫酸钠3-8重量份、抗坏血酸12-20重量份。
3.根据权利要求2所述的黄山毛峰茶的保鲜方法，其特征在于，所述生物保鲜剂包括以下组成：枯草芽孢杆菌30重量份，乳酸菌10重量份，活性干燥剂5重量份、焦亚硫酸钠5重量份、抗坏血酸15重量份。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103385526A (zh) * | 2013-08-06 | 2013-11-13 | 贵州大学 | 一种茶叶保鲜剂及其制备方法 |
| CN105724621A (zh) * | 2016-02-26 | 2016-07-06 | 上犹犹江绿月食品有限公司 | 一种新鲜茶叶的保鲜方法 |
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| CN103385526A (zh) * | 2013-08-06 | 2013-11-13 | 贵州大学 | 一种茶叶保鲜剂及其制备方法 |
| CN105724621A (zh) * | 2016-02-26 | 2016-07-06 | 上犹犹江绿月食品有限公司 | 一种新鲜茶叶的保鲜方法 |
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