CN106721883A - 一种能保持藤婆茶茶叶品质的保鲜方法 - Google Patents

一种能保持藤婆茶茶叶品质的保鲜方法 Download PDF

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CN106721883A
CN106721883A CN201710083302.3A CN201710083302A CN106721883A CN 106721883 A CN106721883 A CN 106721883A CN 201710083302 A CN201710083302 A CN 201710083302A CN 106721883 A CN106721883 A CN 106721883A
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    • 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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    • 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
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
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    • A—HUMAN NECESSITIES
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    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/44—Freeze-drying

Abstract

本发明提供一种能保持藤婆茶茶叶品质的保鲜方法，包括以下步骤：S10、清洗沥干S11、辐射杀菌；S12、冷冻控水；S13、真空放置；S14、保鲜处理；S15、分袋包装；S16、阴凉储存。本发明的一种能保持藤婆茶茶叶品质的保鲜方法，解决了藤婆茶茶叶在储藏过程中容易氧化变质的难题，可使藤婆茶茶叶鲜叶的保存时间从3～5天增加到半年的时间，保持藤婆茶茶叶的营养成份、微量元素、理化性质和感官指标稳定，有效延长了藤婆茶茶叶鲜叶的加工周期，可以显著提高名藤婆茶茶叶的产量和茶叶品质，解决了广大茶农大伤脑筋的难题，增加了茶农的收入。

Description

一种能保持藤婆茶茶叶品质的保鲜方法
技术领域
本发明涉及一种茶叶的贮存技术，具体涉及一种能保持藤婆茶茶叶品质的保鲜方法。
背景技术
藤婆茶又名端午茶、白茶、藤茶、长寿藤（又称山甜茶、龙须茶）。[1]系葡萄科蛇葡萄属显齿蛇葡萄科(Ampelopsis grossedentata)(Hand-Mazz)W.T.wang的嫩茎叶。英文名称为vine tea。主要生长在中国江南山区各地。此茶色绿起白霜；微苦甘长，生津止渴；其味甘甜性凉，具有清热解毒、抗菌消炎、祛风除湿、强筋骨、降血压、降血脂、保肝护肝等功效。民间常用于高血压病、感冒发热、心脑血管疾病、皮炎、湿疹等疾病的防治。经国家茶叶、营养、药物科研究等权威机构检测表明：它含有19种人体必须的营养成份和微量元素.．它的钙、铁、镁含量高，对心律失常、心肌缺血、高血压、冠心病、动脉粥样硬化等心血管疾病有较好的预防作用，对骨质疏松有很好的保健作用。它富含的膳食纤维、胡萝卜素和维生素E，对癌症有较好的预防作用。它锰含量高，极有利于长寿。它对革兰氏阴性菌、流感甲型及乙型病毒均有抑制作用。
随着人们生活质量的提高、保健意识的增强以及对名优产品需求的增加，名优藤婆茶茶叶的产量、产值在逐年增加。但是，茶叶是一种季节性生产、全年消费的产品，尤其是名优藤婆茶茶叶主要集中在多雨高湿的春季生产，若不进行保鲜处理，名优藤婆茶茶叶很快就会失去应有的品质风味与保健效果。目前，应用于名优藤婆茶茶叶的保鲜方法大多是采用去湿、除氧、抑菌等单因子保鲜措施，效果不够理想，尤其是各保鲜技术的具体技术参数很难控制，缺乏实际的可操作性。藤婆茶茶叶变淡，香气严重流失，无法与新茶相比。为此，能找出新鲜茶叶的保鲜的方法尤为必要。
发明内容
本发明要解决的技术问题是克服现有新鲜藤婆茶茶叶不易保鲜的缺陷，提供一种能保持藤婆茶茶叶品质的保鲜方法。
为了解决上述技术问题，本发明提供了如下的技术方案：一种能保持藤婆茶茶叶品质的保鲜方法，包括以下步骤：
S10、清洗沥干：将新鲜采摘的茶叶放入清水中清洗，并沥干水待用；
S11、辐射杀菌：利用60Co-γ 射线对茶叶进行辐射杀菌处理；
S12、冷冻控水：将茶叶投入到急冷机械中进行真空冷冻干燥，急冷至0～5℃并保持3～5min，急冷干燥后的茶叶含水量控制在3%-6%；
S13、真空放置：将茶叶放入真空箱同时充入氩气、二氧化碳、氮气混合气体，放置保持24小时；
S14、保鲜处理：将茶叶转入纯氮气环境下加入0 .2％～0 .4％重量比的藤婆茶生物保鲜剂；
S15、分袋包装：将茶叶分袋包装，包装完成后抽真空，同时放入氮气；
S16、阴凉储存：将分袋包装处理过的茶叶在阴凉的环境中储存，避免受到光线照射而影响品质。
进一步地，所述的藤婆茶生物保鲜剂是由天然产物功能成分壳聚糖、藤婆茶提取物、英德红茶提取物和抗坏血酸钠组合配方筛选而成，四者重量比例为：(6.0-10.5)∶(1.5-6.5)∶(0.5-1.5) ：(0.5-2.0)；其中藤婆茶提取物为二氢杨梅素；英德红茶提取物为茶黄素。
进一步地，所述的藤婆茶生物保鲜剂是由天然产物功能成分壳聚糖、藤婆茶提取物、英德红茶提取物和抗坏血酸钠组合配方筛选而成，四者最佳的重量比例为：(8.0-9.5)∶(2.5-3.5)∶(0.9-1.2) ：(0.9-1.5)；其中藤婆茶提取物为二氢杨梅素；英德红茶提取物为茶黄素。
进一步地，所述步骤S12、冷冻控水中急冷干燥后的茶叶含水量最佳为3.5％。
进一步地，所述步骤S13、真空放置中的真空箱同时充入的氩气、二氧化碳、氮气的最佳体积比为：1∶1∶3。
进一步地，所述步骤S15、分袋包装中采用塑料袋或铝泊袋进行包装。
本发明的有益效果：本发明的一种能保持藤婆茶茶叶品质的保鲜方法，解决了藤婆茶茶叶在储藏过程中容易氧化变质的难题，可使藤婆茶茶叶鲜叶的保存时间从3～5天增加到半年的时间，保持藤婆茶茶叶的营养成份、微量元素、理化性质和感官指标稳定，有效延长了藤婆茶茶叶鲜叶的加工周期，可以显著提高名藤婆茶茶叶的产量和茶叶品质，解决了广大茶农大伤脑筋的难题，增加了茶农的收入。
具体实施方式
下面将结合本发明实施例，对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例1
一种能保持藤婆茶茶叶品质的保鲜方法，包括以下步骤：
S10、清洗沥干：将新鲜采摘的茶叶放入清水中清洗，并沥干水待用；
S11、辐射杀菌：利用60Co-γ 射线对茶叶进行辐射杀菌处理；
S12、冷冻控水：将茶叶投入到急冷机械中进行真空冷冻干燥，急冷至0℃并保持3min，急冷干燥后的茶叶含水量控制在3%%；
S13、真空放置：将茶叶放入真空箱同时充入氩气、二氧化碳、氮气混合气体，充入的氩气、二氧化碳、氮气的体积比为：1∶1∶3，放置保持24小时；
S14、保鲜处理：将茶叶转入纯氮气环境下加入0 .2％重量比的藤婆茶生物保鲜剂；
S15、分袋包装：将茶叶采用塑料袋分袋包装，包装完成后抽真空，同时放入氮气；
S16、阴凉储存：将分袋包装处理过的茶叶在阴凉的环境中储存，避免受到光线照射而影响品质。
所述的藤婆茶生物保鲜剂是由天然产物功能成分壳聚糖、藤婆茶提取物、英德红茶提取物和抗坏血酸钠组合配方筛选而成，四者的重量比例为：8.0∶2.5∶0.9：0.9；其中藤婆茶提取物为二氢杨梅素；英德红茶提取物为茶黄素。
实施例2
一种能保持藤婆茶茶叶品质的保鲜方法，包括以下步骤：
S10、清洗沥干：将新鲜采摘的茶叶放入清水中清洗，并沥干水待用；
S11、辐射杀菌：利用60Co-γ 射线对茶叶进行辐射杀菌处理；
S12、冷冻控水：将茶叶投入到急冷机械中进行真空冷冻干燥，急冷至5℃并保持5min，急冷干燥后的茶叶含水量控制在6%；
S13、真空放置：将茶叶放入真空箱同时充入氩气、二氧化碳、氮气混合气体，充入的氩气、二氧化碳、氮气的最佳体积比为：1∶1∶3，放置保持24小时；
S14、保鲜处理：将茶叶转入纯氮气环境下加入0 .4％重量比的藤婆茶生物保鲜剂；
S15、分袋包装：将茶叶采用铝泊袋分袋包装，包装完成后抽真空，同时放入氮气；
S16、阴凉储存：将分袋包装处理过的茶叶在阴凉的环境中储存，避免受到光线照射而影响品质。
所述的藤婆茶生物保鲜剂是由天然产物功能成分壳聚糖、藤婆茶提取物、英德红茶提取物和抗坏血酸钠组合配方筛选而成，四者最佳的重量比例为：9.5∶3.5∶1.2：1.5；其中藤婆茶提取物为二氢杨梅素；英德红茶提取物为茶黄素。
实施例3
一种能保持藤婆茶茶叶品质的保鲜方法，包括以下步骤：
S10、清洗沥干：将新鲜采摘的茶叶放入清水中清洗，并沥干水待用；
S11、辐射杀菌：利用60Co-γ 射线对茶叶进行辐射杀菌处理；
S12、冷冻控水：将茶叶投入到急冷机械中进行真空冷冻干燥，急冷至3℃并保持4min，急冷干燥后的茶叶含水量控制在3.5％；
S13、真空放置：将茶叶放入真空箱同时充入氩气、二氧化碳、氮气混合气体，充入的氩气、二氧化碳、氮气的最佳体积比为：1∶1∶3，放置保持24小时；
S14、保鲜处理：将茶叶转入纯氮气环境下加入0 .3％重量比的藤婆茶生物保鲜剂；
S15、分袋包装：将茶叶采用铝泊袋分袋包装，包装完成后抽真空，同时放入氮气；
S16、阴凉储存：将分袋包装处理过的茶叶在阴凉的环境中储存，避免受到光线照射而影响品质。
所述的藤婆茶生物保鲜剂是由天然产物功能成分壳聚糖、藤婆茶提取物、英德红茶提取物和抗坏血酸钠组合配方筛选而成，四者的重量比例为：8.5∶3.0∶1.0：1.2；其中藤婆茶提取物为二氢杨梅素；英德红茶提取物为茶黄素。

Claims (6)

1.一种能保持藤婆茶茶叶品质的保鲜方法，其特征在于，包括以下步骤：
S10、清洗沥干：将新鲜采摘的茶叶放入清水中清洗，并沥干水待用；
S11、辐射杀菌：利用60Co-γ 射线对茶叶进行辐射杀菌处理；
S12、冷冻控水：将茶叶投入到急冷机械中进行真空冷冻干燥，急冷至0～5℃并保持3～5min，急冷干燥后的茶叶含水量控制在3%-6%；
S13、真空放置：将茶叶放入真空箱同时充入氩气、二氧化碳、氮气混合气体，放置保持24小时；
S14、保鲜处理：将茶叶转入纯氮气环境下加入0 .2％～0 .4％重量比的藤婆茶生物保鲜剂；
S15、分袋包装：将茶叶分袋包装，包装完成后抽真空，同时放入氮气；
S16、阴凉储存：将分袋包装处理过的茶叶在阴凉的环境中储存，避免受到光线照射而影响品质。
2.根据权利要求1所述的一种能保持藤婆茶茶叶品质的保鲜方法，其特征在于，所述的藤婆茶生物保鲜剂是由天然产物功能成分壳聚糖、藤婆茶提取物、英德红茶提取物和抗坏血酸钠组合配方筛选而成，四者重量比例为：(6.0-10.5)∶(1.5-6.5)∶(0.5-1.5) ：(0.5-2.0)；其中藤婆茶提取物为二氢杨梅素；英德红茶提取物为茶黄素。
3.根据权利要求2所述的一种能保持藤婆茶茶叶品质的保鲜方法，其特征在于，所述的藤婆茶生物保鲜剂是由天然产物功能成分壳聚糖、藤婆茶提取物、英德红茶提取物和抗坏血酸钠组合配方筛选而成，四者最佳的重量比例为：(8.0-9.5)∶(2.5-3.5)∶(0.9-1.2) ：(0.9-1.5)；其中藤婆茶提取物为二氢杨梅素；英德红茶提取物为茶黄素。
4.根据权利要求1所述的一种能保持藤婆茶茶叶品质的保鲜方法，其特征在于，所述步骤S12、冷冻控水中急冷干燥后的茶叶含水量最佳为3.5％。
5.根据权利要求1所述的一种能保持藤婆茶茶叶品质的保鲜方法，其特征在于，所述步骤S13、真空放置中的真空箱同时充入的氩气、二氧化碳、氮气的最佳体积比为：1∶1∶3。
6.根据权利要求1所述的一种能保持藤婆茶茶叶品质的保鲜方法，其特征在于，所述步骤S15、分袋包装中采用塑料袋或铝泊袋进行包装。
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CN103584250A (zh) * 2013-11-20 2014-02-19 刘学良 一种绿茶保鲜方法
CN105105283A (zh) * 2015-09-18 2015-12-02 四川省汇泉罐头食品有限公司 一种食品防腐剂
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CN1748584A (zh) * 2005-11-01 2006-03-22 中国农业大学 一种杀菌保鲜剂及其用途
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