CN107518247A - 一种毛尖茶叶的无害保鲜方法 - Google Patents
一种毛尖茶叶的无害保鲜方法 Download PDFInfo
- Publication number
- CN107518247A CN107518247A CN201710825342.0A CN201710825342A CN107518247A CN 107518247 A CN107518247 A CN 107518247A CN 201710825342 A CN201710825342 A CN 201710825342A CN 107518247 A CN107518247 A CN 107518247A
- Authority
- CN
- China
- Prior art keywords
- tea
- tealeaves
- maojian
- maojian tea
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 23
- 238000004321 preservation Methods 0.000 title claims abstract description 21
- 241001122767 Theaceae Species 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims abstract description 78
- XKRFYHLGVUSROY-UHFFFAOYSA-N Argon Chemical compound [Ar] XKRFYHLGVUSROY-UHFFFAOYSA-N 0.000 claims description 20
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 20
- 239000002985 plastic film Substances 0.000 claims description 17
- 229920006255 plastic film Polymers 0.000 claims description 17
- 102000004190 Enzymes Human genes 0.000 claims description 16
- 108090000790 Enzymes Proteins 0.000 claims description 16
- 229940088598 enzyme Drugs 0.000 claims description 16
- 238000001035 drying Methods 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 15
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 13
- 239000003795 chemical substances by application Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 229910052786 argon Inorganic materials 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 10
- 239000007789 gas Substances 0.000 claims description 10
- 229910052757 nitrogen Inorganic materials 0.000 claims description 10
- 238000012545 processing Methods 0.000 claims description 10
- 239000007921 spray Substances 0.000 claims description 9
- 102000030523 Catechol oxidase Human genes 0.000 claims description 8
- 108010031396 Catechol oxidase Proteins 0.000 claims description 8
- 108010015776 Glucose oxidase Proteins 0.000 claims description 8
- 239000004366 Glucose oxidase Substances 0.000 claims description 8
- 108010014251 Muramidase Proteins 0.000 claims description 8
- 102000016943 Muramidase Human genes 0.000 claims description 8
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims description 8
- 229940116332 glucose oxidase Drugs 0.000 claims description 8
- 235000019420 glucose oxidase Nutrition 0.000 claims description 8
- 229960000274 lysozyme Drugs 0.000 claims description 8
- 239000004325 lysozyme Substances 0.000 claims description 8
- 235000010335 lysozyme Nutrition 0.000 claims description 8
- 238000012856 packing Methods 0.000 claims description 8
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 7
- 108010022172 Chitinases Proteins 0.000 claims description 7
- 102000012286 Chitinases Human genes 0.000 claims description 7
- 229920002581 Glucomannan Polymers 0.000 claims description 7
- 229920002752 Konjac Polymers 0.000 claims description 7
- 229940046240 glucomannan Drugs 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 6
- 235000008100 Ginkgo biloba Nutrition 0.000 claims description 6
- 239000004594 Masterbatch (MB) Substances 0.000 claims description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 6
- 229920002494 Zein Polymers 0.000 claims description 6
- 108010055615 Zein Proteins 0.000 claims description 6
- 239000001569 carbon dioxide Substances 0.000 claims description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 244000194101 Ginkgo biloba Species 0.000 claims description 5
- NWGKJDSIEKMTRX-AAZCQSIUSA-N Sorbitan monooleate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O NWGKJDSIEKMTRX-AAZCQSIUSA-N 0.000 claims description 5
- 229920001617 Vinyon Polymers 0.000 claims description 5
- 235000001368 chlorogenic acid Nutrition 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 claims description 3
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 claims description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 3
- 241000790917 Dioxys <bee> Species 0.000 claims description 3
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 claims description 3
- 229910052799 carbon Inorganic materials 0.000 claims description 3
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 claims description 3
- 229940074393 chlorogenic acid Drugs 0.000 claims description 3
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 claims description 3
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 claims description 3
- 235000013616 tea Nutrition 0.000 abstract description 69
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 10
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 9
- 235000013824 polyphenols Nutrition 0.000 abstract description 9
- 235000009569 green tea Nutrition 0.000 abstract description 7
- 150000001413 amino acids Chemical class 0.000 abstract description 6
- 229930002875 chlorophyll Natural products 0.000 abstract description 6
- 235000019804 chlorophyll Nutrition 0.000 abstract description 6
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 abstract description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 5
- 229930003268 Vitamin C Natural products 0.000 abstract description 5
- 235000019154 vitamin C Nutrition 0.000 abstract description 5
- 239000011718 vitamin C Substances 0.000 abstract description 5
- 239000003755 preservative agent Substances 0.000 abstract description 4
- 230000002335 preservative effect Effects 0.000 abstract description 4
- 229960004424 carbon dioxide Drugs 0.000 description 6
- 229940067866 dandelion extract Drugs 0.000 description 4
- 235000020691 dandelion extract Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000010408 film Substances 0.000 description 4
- 239000001845 taraxacum officinale leaf extract Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 235000015165 citric acid Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 244000062793 Sorghum vulgare Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 108010089934 carbohydrase Proteins 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 239000010410 layer Substances 0.000 description 2
- 235000019713 millet Nutrition 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 108010001682 Dextranase Proteins 0.000 description 1
- 235000011201 Ginkgo Nutrition 0.000 description 1
- 241000218628 Ginkgo Species 0.000 description 1
- 240000001949 Taraxacum officinale Species 0.000 description 1
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 229910002090 carbon oxide Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000011241 protective layer Substances 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 210000002268 wool Anatomy 0.000 description 1
Classifications
-
- 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
- A23L3/3571—Microorganisms; Enzymes
-
- 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
-
- 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
- A23L3/3445—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 comprising other gases in addition to CO2, N2, O2 or H2O
-
- 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
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
- B65B31/04—Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dispersion Chemistry (AREA)
- Mechanical Engineering (AREA)
- Botany (AREA)
- Tea And Coffee (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种毛尖茶叶的无害保鲜方法，属于茶叶保鲜技术领域。本发明采用毛尖茶叶保鲜方法，是一种纯天然的绿色保鲜方法，保证了茶叶的原始品质和质量，即使在高温(40℃)条件下贮藏100天，茶叶的游离氨基酸量、茶多酚含量、叶绿素含量、维生素C含量和新鲜的毛尖茶叶与传统的无任何保鲜措施的毛尖茶叶相比明显提高，色、香、味、形也如同新茶，可满足人们在一年四季的任何时候都能喝上新茶，更大程度的保证了茶叶的原始品质和质量，提高了茶叶的附加值，增加了名优绿茶的产量。
Description
技术领域
本发明属于茶叶保鲜技术领域，具体是一种毛尖茶叶的无害保鲜方法。
背景技术
毛尖茶，是绿茶的一个较好的品种，高档毛尖茶以一芽一叶或一芽二叶为主，中档茶以一芽二三叶为主，其外形比较的细直圆润光滑，茶叶全身遍布着白毫，茶叶全身披着一层绿衣，香气香远悠长，茶汤的味道十分的鲜浓甘爽独特，冲泡出来的茶汤颜色碧绿，茶叶舒张开来，慢慢沉入杯底，茶叶片片匀整，柔嫩鲜绿光滑。毛尖的色、香、味、形均有独特个性，其颜色鲜润、干净，不含杂质，香气高雅、清新，味道鲜爽、醇香、回甘。目前我国的优质毛尖茶有信阳毛尖、都匀毛尖，黄山毛尖等，广西壮族自治区近年来出现百色市的凌云白毫茶和贵港市的覃塘毛尖茶也属于优质毛尖茶的品种。
但是，茶叶是一种季节性生产、全年消费的产品，茶叶大量上市在多雨高湿的春季，这段时间气温高，空气湿度大，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。而且还会失去应有的品质风味与保健效果。现在应用较为广泛的一种保鲜方法是低温冷藏保鲜。主要是通过降低温以减慢茶叶内含物劣变的化学反应速度，从而降低茶叶的劣变速度。但这种保鲜技术的应用成本较高，需要茶叶生产厂家有实力建立冻库，对更广大的茶农并不适用，而且，在销售过程中有一个较长的货架期，低温冷藏就更不适用。
发明内容
本发明的目的在于针对现有技术存在的缺陷或不足，提供一种毛尖茶叶的无害保鲜方法。
为了实现上述目的，本发明采用的技术方案如下：
一种毛尖茶叶的无害保鲜方法，包括以下步骤：
①将新鲜毛尖茶叶表面均匀喷洒复合酶液，喷洒量为每100g茶叶喷洒15g，喷洒后放入真空箱中，充入纯氧3-5min，同时用60Co-γ射线对毛尖茶叶进行辐射，取出放置2-4℃环境中1-2h，然后调节微波烘干设备的转速650-850r/min，微波输出功率6KW，温度280-320℃，处理时间30-60s；将冷藏后的毛尖茶叶通过微波烘干设备的输送带在微波烘干设备中进行干燥，使茶叶的含水量控制在3％-5％；
②将纳米母粒D、司盘-80、魔芋葡甘聚糖、玉米醇溶蛋白、聚乙烯塑料粒子按5:3:2:1:7的比例混合0.5h，吹膜，制得650mm×60μm的纳米塑料薄膜；将步骤①处理后的茶叶用保鲜剂均匀喷洒，喷洒量为分装茶叶质量的0.2-1％，然后用纳米塑料薄膜进行包装，每袋分装100g，封口放入真空箱同时充入氩气、二氧化碳、氮气放置保持2-3h，其中氩气、氮气、二氧化碳的体积比为1:2:1；
③将步骤②处理后的装有茶叶的纳米塑料薄膜迅速转移至在零下25-30℃低温保持30-60s，即可。
进一步所述的复合酶液是由葡萄糖氧化酶、溶菌酶、多酚氧化酶、β-1,3葡-聚糖酶、几丁质酶按照重量比1-3:0.5-1.5:1.5-2.5:2-4:1.2-2.4比例混合，加入混合重量1倍的25℃温水搅拌均匀，放置在紫外灯下照射3-5min，即得。
进一步，所述的保鲜剂由以下重量份数的原料组成：1-2份绿原酸、2.5-4份柠檬酸、1-3份金银花提取液、2-6份蒲公英提取液、1.5-2.5份丁香提取液、1.1-2.3份银杏叶提取液、1.4-2.4份油茶粕提取液。
本发明的有益效果在于：
1、本发明采用毛尖茶叶保鲜方法，是一种纯天然的绿色保鲜方法，保证了茶叶的原始品质和质量，即使在在高温(40℃)条件下贮藏100天，茶叶的游离氨基酸量、茶多酚含量、叶绿素含量、维生素C含量和新鲜的毛尖茶叶与传统的无任何保鲜措施的毛尖茶叶相比明显提高，色、香、味、形也如同新茶，可满足人们在一年四季的任何时候都能喝上新茶，更大程度的保证了茶叶的原始品质和质量，提高了茶叶的附加值，增加了名优绿茶的产量。
2、本发明的毛尖茶叶在加工前，首先用葡萄糖氧化酶、溶菌酶、多酚氧化酶、β-1,3葡-聚糖酶、几丁质酶混合的酶液进行预处理，在通入纯氧更大的刺激茶叶散发香气的同时保护茶叶细胞不受自由氧的破坏而使得茶叶中的各营养物质流失，更大的保证了茶叶的品质。
3、本发明制备的纳米塑料薄膜中加入纳米母粒D的具有良好的抗菌特性，不需要对茶叶进行而外的防腐处理，有效的避免了茶叶中化学防腐剂的添加，保证了人体的饮用安全，在制备纳米塑料薄膜时还加入了玉米醇溶蛋白和魔芋葡甘聚糖，在高温环境中能够有效的阻隔外界空气中的氧气对茶叶细胞的破坏，更大程度的保证了茶叶的营养价值，有效的延长了茶叶保鲜周期；魔芋葡甘聚糖能够减少了茶叶表面与空气的接触机会，抑制了茶叶细胞中的酶促褐变反应，提高了茶叶的抗氧化能力。
4、本发明将柠檬酸、金银花提取液、蒲公英提取液、丁香提取液、银杏叶提取液、油茶粕提取液混合进行加工制成茶叶保鲜剂在茶叶分装进入纳米薄膜之前进行喷洒处理，有效的在茶叶表面形成一层保护层，避免茶叶与空气过多的接触从而使茶叶营养丧失，而且提高了茶叶的附加值，使茶叶具有更好的保健作用，另一方面增强了茶叶的抗菌作用，延长了茶叶的贮藏期。
具体实施方式
以下对本发明的实施例进行详细说明，但是本发明可以根据权利要求限定和覆盖的多种不同方式实施。
实施例1
一种毛尖茶叶的无害保鲜方法，包括以下步骤：
①将新鲜毛尖茶叶表面均匀喷洒复合酶液，喷洒量为没100g茶叶喷洒15g，喷洒后放入真空箱中，充入纯氧3min，同时用用60Co-γ射线对毛尖茶叶进行辐射，取出放置2℃环境中1h，然后调节微波烘干设备的转速650r/min，微波输出功率6KW，温度280℃，处理时间30s；将冷藏后的毛尖茶叶通过微波烘干设备的输送带在微波烘干设备中进行干燥，使茶叶的含水量控制在3％；所述的复合酶液是由葡萄糖氧化酶、溶菌酶、多酚氧化酶、β-1,3葡-聚糖酶、几丁质酶按照重量比1:0.5:1.5:2:1.2比例混合，加入混合重量1倍的25℃温水搅拌均匀，放置在紫外灯下照射3min，即得；
②将纳米母粒D、司盘-80、魔芋葡甘聚糖、玉米醇溶蛋白、聚乙烯塑料粒子按5:3:2:1:7的比例混合0.5h，吹膜，制得650mm×60μm的纳米塑料薄膜；将步骤①处理后的茶叶用保鲜剂均匀喷洒，喷洒量为分装茶叶质量的0.2％，然后用纳米塑料薄膜进行包装，每袋分装100g，封口放入真空箱同时充入氩气、二氧化碳、氮气放置保持2h，其中氩气、氮气、二氧化碳的体积比为1:2:1；所述的保鲜剂由以下重量份数的原料组成：1份绿原酸、2.5份柠檬酸、1份金银花提取液、2份蒲公英提取液、1.5份丁香提取液、1.1份银杏叶提取液、1.4份油茶粕提取液；
③将步骤②处理后的装有茶叶的纳米塑料薄膜迅速转移至在零下25-30℃低温保持30s，即可。
实施例2
一种毛尖茶叶的无害保鲜方法，包括以下步骤：
①将新鲜毛尖茶叶表面均匀喷洒复合酶液，喷洒量为没100g茶叶喷洒15g，喷洒后放入真空箱中，充入纯氧5min，同时用用60Co-γ射线对毛尖茶叶进行辐射，取出放置4℃环境中2h，然后调节微波烘干设备的转速850转/min，微波输出功率6KW，温度320℃，处理时间60s；将冷藏后的毛尖茶叶通过微波烘干设备的输送带在微波烘干设备中进行干燥，使茶叶的含水量控制在5％；所述的复合酶液是由葡萄糖氧化酶、溶菌酶、多酚氧化酶、β-1,3葡-聚糖酶、几丁质酶按照重量比3:1.5:2.5:4:2.4比例混合，加入混合重量1倍的25℃温水搅拌均匀，放置在紫外灯下照射5min，即得；
②将纳米母粒D、司盘-80、魔芋葡甘聚糖、玉米醇溶蛋白、聚乙烯塑料粒子按5:3:2:1:7的比例混合0.5h，吹膜，制得650mm×60μm的纳米塑料薄膜；将步骤①处理后的茶叶用保鲜剂均匀喷洒，喷洒量为分装茶叶质量的1％，然后用纳米塑料薄膜进行包装，每袋分装100g，封口放入真空箱同时充入氩气、二氧化碳、氮气放置保持2-3h，其中氩气、氮气、二氧化碳的体积比为1:2:1；所述的保鲜剂由以下重量份数的原料组成：2份绿原酸、4份柠檬酸、3份金银花提取液、6份蒲公英提取液、2.5份丁香提取液、2.3份银杏叶提取液、2.4份油茶粕提取液；
③将步骤②处理后的装有茶叶的纳米塑料薄膜迅速转移至在零下30℃低温保持60s，即可。
实施例3
一种毛尖茶叶的无害保鲜方法，包括以下步骤：
①将新鲜毛尖茶叶表面均匀喷洒复合酶液，喷洒量为没100g茶叶喷洒15g，喷洒后放入真空箱中，充入纯氧4min，同时用用60Co-γ射线对毛尖茶叶进行辐射，取出放置3℃环境中1.5h，然后调节微波烘干设备的转速750r/min，微波输出功率6KW，温度300℃，处理时间45s；将冷藏后的毛尖茶叶通过微波烘干设备的输送带在微波烘干设备中进行干燥，使茶叶的含水量控制在4％；所述的复合酶液是由葡萄糖氧化酶、溶菌酶、多酚氧化酶、β-1,3葡-聚糖酶、几丁质酶按照重量比2:1:2:3:1.8比例混合，加入混合重量1倍的25℃温水搅拌均匀，放置在紫外灯下照射4min，即得；
②将纳米母粒D、司盘-80、魔芋葡甘聚糖、玉米醇溶蛋白、聚乙烯塑料粒子按5:3:2:1:7的比例混合0.5h，吹膜，制得650mm×60μm的纳米塑料薄膜；将步骤①处理后的茶叶用保鲜剂均匀喷洒，喷洒量为分装茶叶质量的0.6％，然后用纳米塑料薄膜进行包装，每袋分装100g，封口放入真空箱同时充入氩气、二氧化碳、氮气放置保持2.5h，其中氩气、氮气、二氧化碳的体积比为1:2:1；所述的保鲜剂由以下重量份数的原料组成：1.5份绿原酸、3.5份柠檬酸、2份金银花提取液、4份蒲公英提取液、2份丁香提取液、1.7份银杏叶提取液、1.9份油茶粕提取液；
③将步骤②处理后的装有茶叶的纳米塑料薄膜迅速转移至在零下28℃低温保持45s，即可。
试验例
本发明的毛尖茶叶保鲜方法高温储藏调条件下对茶叶品质的影响
高温(40℃)100天储藏：空白组：新鲜毛尖茶叶(无任何处理)试验组：应用本发明实施例3的保鲜方法处理后的毛尖茶叶。储藏100天，分别测定茶叶的水分含量、游离氨基酸量、茶多酚含量、叶绿素含量、维生素C的含量。
所述的水分含量、游离氨基酸量、茶多酚含量、叶绿素含量、维生素C含量的测定方法应当为本领域技术人员所熟知的技术。
测定结果如表1所示
表1高温储藏100天对两组茶叶品质的影响
| 测定项目 | 空白组 | 试验组 |
| 水分含量 | 7.32％ | 3.18％ |
| 游离氨基酸量 | 5.03g/kg | 6.18g/kg |
| 茶多酚含量 | 4.11g/kg | 6.78g/kg |
| 叶绿素含量 | 0.98g/kg | 1.25g/kg |
| 维生素C含量 | 15.67％ | 42.35％ |
由表1明显可知，经过本发明保鲜处理后的毛尖茶叶与未经过任何保鲜处理措施的毛尖茶叶相比，游离氨基酸量、茶多酚含量、叶绿素含量、维生素C含量均显著的提高，而且茶叶的含水率也显著降低，因此，可知本发明的茶叶保鲜方法能够很好的对新鲜的毛尖茶叶起到良好的保鲜作用，使得毛尖茶叶各种品质得到了提升。
试验例2
不同比例的复合酶液对新鲜毛尖茶叶维生素含量、茶多酚含量的影响
表2
由表2可知，不同比例的复合酶液处理新鲜的毛尖茶叶使得茶叶中的维生素含量和茶多酚含量也有明显的不同，当葡萄糖氧化酶、溶菌酶、多酚氧化酶、β-1,3葡-聚糖酶、几丁质酶比例为2:1:2:3:1.8时，维生素及茶多酚的含量最高。
Claims (4)
1.一种毛尖茶叶的无害保鲜方法，其特征在于：包括以下步骤：
①将新鲜毛尖茶叶表面均匀喷洒复合酶液，喷洒量为每100g茶叶喷洒15g，喷洒后放入真空箱中，充入纯氧3-5min，同时用60Co-γ射线对毛尖茶叶进行辐射，取出放置2-4℃环境中1-2h，然后调节微波烘干设备的转速650-850r/min，微波输出功率6KW，温度280-320℃，处理时间30-60s；将冷藏后的毛尖茶叶通过微波烘干设备的输送带在微波烘干设备中进行干燥，使茶叶的含水量控制在3％-5％；
②将纳米母粒D、司盘-80、魔芋葡甘聚糖、玉米醇溶蛋白、聚乙烯塑料粒子按5:3:2:1:7的比例混合0.5h，吹膜，制得650mm×60μm的纳米塑料薄膜；将步骤①处理后的茶叶用保鲜剂均匀喷洒，喷洒量为分装茶叶质量的0.2-1％，然后用纳米塑料薄膜进行包装，每袋分装100g，封口放入真空箱同时充入氩气、二氧化碳、氮气放置保持2-3h，其中氩气、氮气、二氧化碳的体积比为1:2:1；
③将步骤②处理后的装有茶叶的纳米塑料薄膜迅速转移至在零下25-30℃低温保持30-60s，即可。
2.根据权利要求1所述的一种毛尖茶叶的无害保鲜方法，其特征在于：所述的复合酶液是由葡萄糖氧化酶、溶菌酶、多酚氧化酶、β-1,3葡-聚糖酶、几丁质酶按照重量比1-3:0.5-1.5:1.5-2.5:2-4:1.2-2.4比例混合，加入混合重量1倍的25℃温水搅拌均匀，放置在紫外灯下照射3-5min，即得。
3.根据权利要求2所述的一种毛尖茶叶的无害保鲜方法，其特征在于：所述的复合酶液是由葡萄糖氧化酶、溶菌酶、多酚氧化酶、β-1,3葡-聚糖酶、几丁质酶按照重量比2:1:2:3:1.8比例混合，加入混合重量1倍的25℃温水搅拌均匀，放置在紫外灯下照射3-5min，即得。
4.根据权利要求1所述的一种毛尖茶叶的无害保鲜方法，其特征在于：所述的保鲜剂由以下重量份数的原料组成：1-2份绿原酸、2.5-4份柠檬酸、1-3份金银花提取液、2-6份蒲公英提取液、1.5-2.5份丁香提取液、1.1-2.3份银杏叶提取液、1.4-2.4份油茶粕提取液。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710825342.0A CN107518247A (zh) | 2017-09-14 | 2017-09-14 | 一种毛尖茶叶的无害保鲜方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710825342.0A CN107518247A (zh) | 2017-09-14 | 2017-09-14 | 一种毛尖茶叶的无害保鲜方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107518247A true CN107518247A (zh) | 2017-12-29 |
Family
ID=60736730
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710825342.0A Pending CN107518247A (zh) | 2017-09-14 | 2017-09-14 | 一种毛尖茶叶的无害保鲜方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107518247A (zh) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110651849A (zh) * | 2019-10-29 | 2020-01-07 | 黄山小罐茶业有限公司 | 一种利用生物酶制备小罐绿茶的方法 |
| CN113331274A (zh) * | 2021-06-07 | 2021-09-03 | 陕西科技大学 | 一种基于自然发花的散茯茶及其制备方法 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05244867A (ja) * | 1991-12-25 | 1993-09-24 | Ndc Co Ltd | コ−ヒ−、緑茶等の鮮度保持方法 |
| CN101311074A (zh) * | 2008-06-17 | 2008-11-26 | 南京农业大学 | 绿茶保鲜纳米包装材料及其应用 |
-
2017
- 2017-09-14 CN CN201710825342.0A patent/CN107518247A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05244867A (ja) * | 1991-12-25 | 1993-09-24 | Ndc Co Ltd | コ−ヒ−、緑茶等の鮮度保持方法 |
| CN101311074A (zh) * | 2008-06-17 | 2008-11-26 | 南京农业大学 | 绿茶保鲜纳米包装材料及其应用 |
Non-Patent Citations (3)
| Title |
|---|
| 朱佳廷等: "辐照杀菌对绿茶品质的影响", 《核农学报》 * |
| 林津等: "纳米包装及急冷处理对绿茶保鲜品质的影响", 《食品科学》 * |
| 王凯等: "司盘-80对魔芋葡甘聚糖-玉米醇溶蛋白复合膜性能的影响", 《食品添加剂》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110651849A (zh) * | 2019-10-29 | 2020-01-07 | 黄山小罐茶业有限公司 | 一种利用生物酶制备小罐绿茶的方法 |
| CN110651849B (zh) * | 2019-10-29 | 2022-08-26 | 黄山小罐茶业有限公司 | 一种利用生物酶制备小罐绿茶的方法 |
| CN113331274A (zh) * | 2021-06-07 | 2021-09-03 | 陕西科技大学 | 一种基于自然发花的散茯茶及其制备方法 |
| CN113331274B (zh) * | 2021-06-07 | 2022-11-25 | 通化唐亦舒食品有限公司 | 一种基于自然发花的散茯茶及其制备方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102217683B (zh) | 信阳红红茶加工工艺 | |
| CN104186725B (zh) | 一种新型黄茶毛尖的制作工艺 | |
| CN105124007B (zh) | 花香红茶的加工方法 | |
| CN104222351A (zh) | 一种黑茶的制备工艺 | |
| CN103141598A (zh) | 一种竹香金粽子茶及其加工工艺 | |
| CN103181444B (zh) | 一种苦水玫瑰干花瓣茶及其制备方法 | |
| CN104543063B (zh) | 一种月光白茶的加工方法 | |
| CN105532934A (zh) | 客家绿茶加工工艺 | |
| CN104757185B (zh) | 一种保持金花茶原色、形、香的花朵茶加工方法 | |
| CN107183148A (zh) | 一种柿子干的制备方法 | |
| CN105558139A (zh) | 保健红茶及其制备方法 | |
| CN105494702A (zh) | 保健红茶及其制备方法 | |
| CN104255962A (zh) | 一种纯正花香甘甜柔和白茶及其制作方法 | |
| CN103385288A (zh) | 一种用表没食子儿茶素没食子酸酯保鲜荔枝的方法 | |
| CN107518247A (zh) | 一种毛尖茶叶的无害保鲜方法 | |
| CN102187916A (zh) | 太青双上绿芽茶及其制作方法 | |
| CN110692758A (zh) | 一种绿茶加工制备工艺 | |
| CN106359678A (zh) | 一种有机果香味红茶的加工方法 | |
| CN108323584B (zh) | 一种提高鄂茶10号优质绿茶外形绿色品质的方法 | |
| CN106070797A (zh) | 一种紫娟普洱熟茶的加工工艺 | |
| CN109864148A (zh) | 一种安吉白茶的加工方法 | |
| CN108432911A (zh) | 一种有机桂花红茶的加工方法 | |
| CN108684898A (zh) | 一种藤茶绿茶的生产工艺 | |
| CN107668278A (zh) | 一种发酵型菊花茶的制备方法 | |
| CN109170034B (zh) | 一种工夫白茶及其加工工艺 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171229 |