CN112998089A - Quality control method for normal-temperature stored green tea - Google Patents

Quality control method for normal-temperature stored green tea Download PDF

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CN112998089A
CN112998089A CN202110239539.2A CN202110239539A CN112998089A CN 112998089 A CN112998089 A CN 112998089A CN 202110239539 A CN202110239539 A CN 202110239539A CN 112998089 A CN112998089 A CN 112998089A
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tea
eha
green tea
layer
temperature
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杨秀芳
苏小琴
孔俊豪
刁春华
左小博
涂云飞
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Hangzhou Tea Research Institute China Coop
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Hangzhou Tea Research Institute China Coop
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • 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
    • 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
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    • 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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    • B32—LAYERED PRODUCTS
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    • B32B15/00—Layered products comprising a layer of metal
    • B32B15/04—Layered products comprising a layer of metal comprising metal as the main or only constituent of a layer, which is next to another layer of the same or of a different material
    • B32B15/08—Layered products comprising a layer of metal comprising metal as the main or only constituent of a layer, which is next to another layer of the same or of a different material of synthetic resin
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    • B32B15/00—Layered products comprising a layer of metal
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    • B32B15/085—Layered products comprising a layer of metal comprising metal as the main or only constituent of a layer, which is next to another layer of the same or of a different material of synthetic resin comprising polyolefins
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B15/00—Layered products comprising a layer of metal
    • B32B15/04—Layered products comprising a layer of metal comprising metal as the main or only constituent of a layer, which is next to another layer of the same or of a different material
    • B32B15/08—Layered products comprising a layer of metal comprising metal as the main or only constituent of a layer, which is next to another layer of the same or of a different material of synthetic resin
    • B32B15/088—Layered products comprising a layer of metal comprising metal as the main or only constituent of a layer, which is next to another layer of the same or of a different material of synthetic resin comprising polyamides
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B15/00—Layered products comprising a layer of metal
    • B32B15/20—Layered products comprising a layer of metal comprising aluminium or copper
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B27/00—Layered products comprising a layer of synthetic resin
    • B32B27/18—Layered products comprising a layer of synthetic resin characterised by the use of special additives
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B27/00—Layered products comprising a layer of synthetic resin
    • B32B27/30—Layered products comprising a layer of synthetic resin comprising vinyl (co)polymers; comprising acrylic (co)polymers
    • B32B27/306—Layered products comprising a layer of synthetic resin comprising vinyl (co)polymers; comprising acrylic (co)polymers comprising vinyl acetate or vinyl alcohol (co)polymers
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    • B32—LAYERED PRODUCTS
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    • B32B33/00—Layered products characterised by particular properties or particular surface features, e.g. particular surface coatings; Layered products designed for particular purposes not covered by another single class
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    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B37/00—Methods or apparatus for laminating, e.g. by curing or by ultrasonic bonding
    • B32B37/12—Methods or apparatus for laminating, e.g. by curing or by ultrasonic bonding characterised by using adhesives
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B38/00—Ancillary operations in connection with laminating processes
    • B32B38/16—Drying; Softening; Cleaning
    • B32B38/164—Drying
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    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
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    • B32B7/12—Interconnection of layers using interposed adhesives or interposed materials with bonding properties
    • B—PERFORMING OPERATIONS; TRANSPORTING
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    • B32B2307/00—Properties of the layers or laminate
    • B32B2307/70—Other properties
    • B32B2307/724—Permeability to gases, adsorption
    • B32B2307/7242—Non-permeable
    • B32B2307/7244—Oxygen barrier
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
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Abstract

A quality control method for storing green tea at normal temperature belongs to the technical field of quality control in the process of storing tea. The method comprises the following steps: 1) drying, moisture regaining and full fire drying treatment are carried out on the green tea before packaging, namely, more than two drying processes are carried out, the moisture regaining time is controlled to be 30-60 min, and the water content is controlled to be 2.5% -5%; 2) weighing a certain weight of the green tea obtained in the step 1), packaging by adopting a tea polyphenol slow-release EHA/AL/PE composite packaging material, and adding a tea extract preservative; 3) vacuumizing the package in the step 2); 4) storing the mixture under the conditions that the temperature is 15-25 ℃ and the relative humidity is lower than 60%. The tea polyphenol slow-release antioxidant EHA/AL/PE composite packaging material and the tea extract preservative are adopted for layer-by-layer separation, so that the green tea preservative is green, energy-saving and environment-friendly, can realize the quality and flavor maintenance of green tea at normal temperature (15-25 ℃), prolongs the shelf life, and has obvious effects in oxygen resistance, moisture resistance, light resistance and the like.

Description

Quality control method for normal-temperature stored green tea
Technical Field
The invention belongs to the technical field of quality control in a tea storage process, and particularly relates to a quality control method for storing green tea at normal temperature.
Background
Tea (A), (B)Camellia sinensisThe (L.) O.Ktze.) is a plant in the genus of Camellia in the family of Theaceae, is the second largest beverage with consumption next to water in the world, has unique flavor and profound cultural implication, has various nutritional and health efficacies, and is popular with consumers. Wherein, the biologically active substances such as polyphenols, tea pigment, amino acid and the like have the effects of oxidation resistance, cancer resistance, lipid reduction and the like and play an important role in promoting the health of human beings. Relevant investigations show that during the new crown epidemic situation, the consumption demand of individuals on tea is obviously increased and in a certain courseAnd the tea bag plays a role in promoting the development of the tea industry. The tea is a necessity for healthy life in the afterepidemic situation era.
Green Tea (Green Tea) accounts for more than 60% of the total Tea yield in China, is recommended as the first six healthy drinks by the health organization of the United nations due to the unique health care efficacy, and is well favored by consumers due to the unique quality characteristics. In recent years, the consumption of green tea in export and China is increased, and the method has prominent effect on bringing the economy of the Chinese tea industry into rapid development. However, the shelf life of green tea is short, and in each link of storage and circulation, due to improper selection of storage conditions and dynamic change of environmental factors, the product often has the characteristics of aging and even deterioration of quality, such as deepening color, lightening taste, strengthening astringency, reducing aroma and the like, and the nutritional and economic values of the green tea are reduced. According to statistics, the economic loss caused by improper fresh-keeping of tea products reaches billions of yuan every year, and the quality control of green tea in the storage process is an important problem to be solved urgently.
At present, the common green tea storage methods at home and abroad mainly comprise a drying storage method, a low-temperature refrigeration method, a deoxidation and nitrogen filling storage method, a special packaging material storage method, a radiation fresh-keeping method, a residual enzyme activity reduction method and the like. The existing green tea fresh-keeping method mainly has the following problems: firstly, the commonly used green tea preservation method is a low-temperature storage method, on one hand, the energy consumption is large and the environmental pollution is caused, on the other hand, the green tea refrigerated by a refrigerator of a consumer has refrigerator taste, and the quality and the flavor are influenced to a certain extent. Secondly, the adopted preservation method is single, and the whole preservation effect is influenced.
In the processes of storage, circulation and consumption, different packaging materials have important influence on the safety and quality and flavor of the green tea, and good packaging materials can prolong the shelf life of the green tea by blocking adverse factors such as moisture, light, oxygen, chemical pollutants, microorganisms and the like. The currently common packaging materials of the inner green tea bag are mainly High Density Polyethylene (HDPE), polypropylene (PP), polyester (PBT, PET) and the like which are compounded with Low Density Polyethylene (LDPE) films to form a multilayer composite material. Although the barrier property of the multilayer composite material is superior to that of a single-layer packing material, the barrier property to oxygen molecules still cannot meet the control requirement of green tea products in the storage process. Therefore, it is highly desirable to develop a high-barrier, slow-release and oxygen-control green tea packaging material, which can meet the requirement of controlling the quality of green tea during storage and circulation, thereby maintaining the freshness thereof.
Ethylene vinyl alcohol (EVOH) is an alcoholysis product prepared by saponifying or partially saponifying a copolymer of ethylene and vinyl alcohol, the proportion of a vinyl chain segment and a vinyl alcohol group segment is usually 20-40% and 60-80%, the alcoholysis product can effectively prevent the permeation of nonpolar gases such as oxygen, carbon dioxide and the like, has gas barrier property which is 100 times higher than that of PA and 10000 times higher than that of PE and PP, is tens of times higher than that of PVDC (polyvinylidene chloride) which is a common barrier material at present, and has excellent barrier property to nonpolar oils and organic solvents. Polyamide 6 (PA 6), also called nylon 6, is a general name of high polymers with repeated amide groups in a macromolecular main chain, has good tensile property and good oxygen resistance, and is the most widely used high-barrier polymer for food packaging. Polyethylene (PE) is a typical thermoplastic material, which has good flexibility and water vapor permeability. The EVOH polymer is blended and modified with PP, HDPE, PA, PE and the like to obtain a composite material with good comprehensive performance, has comprehensive advantages of excellent barrier property, high temperature resistance and mechanical property, can improve the retention degree of food flavor substances, prolongs the storage time of food, and is widely applied to food packaging materials.
The natural antioxidant mainly refers to a substance which is synthesized in an organism and has an antioxidant effect or can induce the generation of the antioxidant. Tea Polyphenols (Tea Polyphenols, TP) are a general term for Polyphenols in Tea, and comprise catechin, flavone, anthocyanin and phenolic acid, and have strong antioxidant and bacteriostatic effects. The TP has a polyhydroxy structure and can react with a high molecular polymer through grafting, copolymerization or blending to form a hydrogen bond or a covalent bond, thereby changing the characteristics of a base material and preparing a novel functional high molecular material. The green tea essential oil is a product obtained by separating, extracting and concentrating volatile substances of tea leaves, mainly comprises compounds such as terpenoids, alcohols, esters, aldehydes, ketones and the like, has certain antibacterial and antioxidant activities, can be used as a natural plant additive to be applied to food industries such as fruits and vegetables, meat products, baked foods, drinks and beverages and the like, plays a role in bacteriostasis and corrosion prevention, and prolongs the shelf life of the foods.
Disclosure of Invention
In view of the problems in the prior art, the present invention aims to provide a method for controlling and improving the storage quality of green tea based on normal temperature. The green tea treated by the method disclosed by the invention can be stored at normal temperature (15-25 ℃), so that the sensory quality and the nutritional value of the green tea are effectively maintained, and the optimal drinking period is prolonged.
The invention is realized by adopting the following technical scheme:
a quality control method for normal-temperature storage of green tea is characterized by comprising the following steps:
1) drying, moisture regaining and full fire drying treatment are carried out on the green tea before packaging, namely, more than two drying processes are carried out, the moisture regaining time is controlled to be 30-60 min, and the water content is controlled to be 2.5% -5%;
2) weighing the green tea obtained in the step 1), packaging by adopting a tea polyphenol slow-release EHA/AL/PE composite packaging material, and adding a tea extract preservative, wherein the mass ratio of the green tea to the tea extract preservative is 25-35: 1;
3) vacuumizing the packages in the step 2) for 20-45 s;
4) storing the mixture under the conditions that the temperature is 15-25 ℃ and the relative humidity is lower than 60%.
The quality control method for the green tea stored at normal temperature is characterized in that the preparation method of the tea polyphenol slow-release EHA/AL/PE composite packing material specifically comprises the following steps:
(a) preparing an EVOH/PA6 base tea polyphenol slow-release antioxidant film;
(b) compounding with an AL layer to obtain an EHA/AL composite layer;
(c) then compounding with a PE layer to obtain an EHA/AL/PE composite layer;
(d) curing and bag making are carried out to obtain the product, namely the tea polyphenol slow-release EHA/AL/PE composite packaging material.
The quality control method for the green tea stored at the normal temperature is characterized in that the step (a) is specifically as follows: adding the PA6 master batch, the EVOH master batch and the tea polyphenol according to the weight ratio of 5-6: 3.5-3.8: 0.2-0.5, uniformly mixing in a mixer, adding into a blender, controlling the temperature of a feed inlet at 200-220 ℃, the rotating speed at 30-40 r/min and the rotating speed of a screw at 4-8 r/min, cooling on a cooling roller after melt extrusion, and rolling to obtain the EVOH/PA6 base tea polyphenol slow-release antioxidant film.
The quality control method for the green tea stored at the normal temperature is characterized in that the compounding with the AL layer in the step (b) specifically comprises the following steps: the EVOH/PA6 base tea polyphenol slow-release antioxidant film is co-extruded by taking one side surface as an inner side surface to prepare a heat seal inner layer consisting of an adhesive layer and a heat seal layer, and then double-component polyurethane glue is used to be compounded with an AL layer, wherein the compounding conditions are as follows: rotating at a speed of 80-100 m/min and at a temperature of 40-50 ℃ to obtain the EHA/AL composite layer.
The quality control method for the green tea stored at the normal temperature is characterized in that the compounding with the PE layer in the step (c) specifically comprises the following steps: compounding the EHA/AL composite layer obtained in the step (b) with the PE layer by using two-component polyurethane glue, wherein the compounding conditions are as follows: rotating at a speed of 100-120 m/min and at a temperature of 40-50 ℃ to obtain the EHA/AL/PE composite layer.
The quality control method for the green tea stored at normal temperature is characterized in that the curing and bag making in the step (d) specifically comprises the following steps: placing the EHA/AL/PE composite layer in a drying oven for curing and drying, wherein the curing conditions are as follows: and curing for 40-50 h at 35-45 ℃ to obtain the tea polyphenol slow-release EHA/AL/PE composite packaging material.
The quality control method for storing green tea at normal temperature is characterized in that the tea extract preservative is obtained by the following steps of weighing the following raw materials in parts by weight: 60% -80% of tea extract microcapsules, 5% -10% of vitamin C, 5% -10% of activated carbon and 10% -20% of iron powder, mixing in a mixer at a rotating speed of 20r/min, and fully stirring and uniformly mixing to obtain the tea extract preservative.
The quality control method for the green tea stored at the normal temperature is characterized in that the tea extract microcapsule is obtained by the following steps:
weighing 20-25 g of beta-cyclodextrin, adding 200 mL of water, and stirring until the beta-cyclodextrin is completely dissolved;
(II) adding 0.3-0.8 g of tea polyphenol with the purity of 70-90%, magnetically stirring at the temperature of 20-30 ℃, and stirring until the tea polyphenol is completely dissolved to obtain a tea polyphenol mixed solution;
(III) adding 0.1-0.3 g of green tea essential oil, magnetically stirring at the temperature of 20-30 ℃, and stirring until the green tea essential oil and the tea polyphenol are completely dissolved to obtain a mixed solution of the green tea essential oil and the tea polyphenol;
and (IV) carrying out spray drying on the mixed liquid of the tea polyphenol and the green tea essential oil obtained in the step (III), wherein the air inlet temperature is 220-240 ℃, the air outlet temperature is 60-75 ℃, the set value of a peristaltic pump is 40-55, and the set value of a fan is 50-60, so as to obtain the tea extract microcapsule.
The tea polyphenol slow-release EHA/AL/PE composite packaging material for improving the fresh-keeping effect is characterized by being obtained by the following steps:
(a) preparing an EVOH/PA6 base tea polyphenol slow-release antioxidant film: adding PA6 master batch, EVOH master batch and tea polyphenol according to the weight ratio of 5-6: 3.5-3.8: 0.2-0.5, uniformly mixing in a mixer, adding into a blender, controlling the temperature of a feed inlet at 200-220 ℃, the rotating speed at 30-40 r/min and the rotating speed of a screw at 4-8 r/min, cooling on a cooling roller after melt extrusion, and rolling to obtain an EVOH/PA6 base tea polyphenol slow-release antioxidant film;
(b) compounding with an AL layer to obtain an EHA/AL composite layer: the EVOH/PA6 base tea polyphenol slow-release antioxidant film is co-extruded by taking one side surface as an inner side surface to prepare a heat seal inner layer consisting of an adhesive layer and a heat seal layer, and then double-component polyurethane glue is used to be compounded with an AL layer, wherein the compounding conditions are as follows: rotating at a speed of 80-100 m/min and at a temperature of 40-50 ℃ to obtain an EHA/AL composite layer;
(c) and compounding with a PE layer to obtain an EHA/AL/PE composite layer: compounding the EHA/AL composite layer obtained in the step (b) with the PE layer by using two-component polyurethane glue, wherein the compounding conditions are as follows: rotating at a speed of 100-120 m/min and at a temperature of 40-50 ℃ to obtain an EHA/AL/PE composite layer;
(d) curing and bag making are carried out to obtain the product, namely the tea polyphenol slow-release EHA/AL/PE composite packaging material: placing the EHA/AL/PE composite layer in a drying oven for curing and drying, wherein the curing conditions are as follows: and curing for 40-50 h at 35-45 ℃ to obtain the tea polyphenol slow-release EHA/AL/PE composite packaging material.
The tea extract preservative for improving the preservation effect is characterized by being prepared by the following steps: weighing the following raw materials in parts by weight: 60% -80% of tea extract microcapsules, 5% -10% of vitamin C, 5% -10% of activated carbon and 10% -20% of iron powder are mixed in a mixer at a rotating speed of 20r/min, 3-10 g of tea extract microcapsules are weighed after being fully stirred and uniformly mixed, and are sealed by adopting a preservative packaging bag and an air heater;
the tea extract microcapsule is obtained by the following steps:
weighing 20-25 g of beta-cyclodextrin, adding 200 mL of water, and heating and stirring until the beta-cyclodextrin is completely dissolved;
(II) adding 0.3-0.8 g of tea polyphenol, magnetically stirring at the temperature of 20-30 ℃, and stirring until the tea polyphenol is completely dissolved to obtain a tea polyphenol mixed solution;
(III) adding 0.1-0.2 g of green tea essential oil, magnetically stirring at the temperature of 20-30 ℃, and stirring until the green tea essential oil and the tea polyphenol are completely dissolved to obtain a mixed solution of the green tea essential oil and the tea polyphenol;
and (IV) carrying out spray drying on the mixed liquid of the tea polyphenol and the green tea essential oil obtained in the step (III), wherein the air inlet temperature is 220-240 ℃, the air outlet temperature is 60-75 ℃, the set value of a peristaltic pump is 40-55, and the set value of a fan is 50-60, so as to obtain the tea extract microcapsule.
The invention has the following beneficial effects:
1. aiming at the phenomena of short shelf life of green tea, easy aging and deterioration of finished products and the technical problems of high energy consumption and low efficacy existing in the existing green tea preservation, the invention adopts a quality control method for storing the green tea at normal temperature based on a high-barrier active packaging material and a tea extract preservative, the method adopts the gradual barrier of a tea polyphenol slow-release antioxidant EHA/AL/PE composite packaging material and the tea extract preservative, solves the problems of poor storage resistance and easy aging and deterioration of the green tea at normal temperature, is green, energy-saving and environment-friendly, can realize the retention of the quality and flavor of the green tea at normal temperature (15-25 ℃), prolongs the shelf life of the green tea, greatly reduces the storage cost and risk of tea production enterprises, marketing enterprises and consumers, and is simple to operate and easy to industrially popularize and apply.
2. The invention originally adopts the tea polyphenol slow-release antioxidant EHA/AL/PE composite packaging material and the tea extract preservative, has the effect superior to that of the conventional tea aluminum foil packaging material, particularly has obvious effects on the aspects of oxygen resistance, moisture resistance, light shielding and the like, has the slow-release effect, effectively maintains the quality and style of green tea and prolongs the shelf life.
Drawings
FIG. 1 is a flow chart of the preparation of a tea polyphenol slow release EHA/AL/PE composite packing material;
FIG. 2 is a comparison of sensory qualities of green tea in a room temperature storage test;
FIG. 3 is a comparison of the change of tea polyphenols and VC content of green tea during storage at room temperature.
Detailed Description
The following detailed description of the preferred embodiments of the present invention is provided to enable those skilled in the art to more readily understand the advantages and features of the present invention and to define the scope of the invention more precisely.
Example 1: preparation method of tea polyphenol slow-release EHA/AL/PE composite packaging material
(1) Preparation of EVOH/PA6 base tea polyphenol slow-release antioxidant film
Weighing PA6 master batch, EVOH master batch and tea polyphenol according to the weight ratio of 6:3.8:0.2, uniformly mixing in a mixer, adding into a blender, melting and extruding, cooling on a cooling roller, and rolling to obtain the EVOH/PA6 base tea polyphenol slow-release antioxidant film, wherein the feed inlet temperature is 220 ℃, the rotating speed is 30 r/min, and the screw rotating speed is 8 r/min.
(2) AL layer composition
Co-extruding the EVOH/PA6 base tea polyphenol slow-release antioxidant film obtained in the step (1) by taking one side surface as an inner side surface to prepare a heat seal inner layer consisting of an adhesive layer and a heat seal layer, and compounding the heat seal inner layer with an AL layer by using double-component polyurethane glue, wherein the compounding conditions are as follows: the rotation speed is 100 m/min, the temperature is 40 ℃, and EHA/AL is obtained.
(3) PE layer compounding
And (3) compounding the EHA/AL composite layer obtained in the step (2) with a PE film by using bi-component polyurethane glue, wherein the compounding conditions are as follows: the rotating speed is 120 m/min, the temperature is 40 ℃, and an EHA/AL/PE composite layer is obtained.
(4) Curing and bag making
Placing the EHA/AL/PE composite layer obtained in the step (3) in a drying oven for curing and drying, wherein the curing conditions are as follows: aging at 35 deg.C for 50h to obtain tea polyphenol slow release EHA/AL/PE composite packaging material.
The preparation process of the tea polyphenol slow-release EHA/AL/PE composite packaging material is shown in figure 1.
Example 2:
in the embodiment, in the step (1), PA6 master batch, EVOH master batch and tea polyphenol are weighed according to the weight ratio of 6:3.5:0.5, the rotating speed is 40 r/min, and the rotating speed of a screw is 5 r/min; in step (2), the rotation speed was 90 m/min, the temperature was 50 ℃ and the other steps were the same as in example 1.
Example 3:
in the embodiment, in the step (3), the rotating speed is 110 m/min, and the temperature is 50 ℃; in the step (5), the temperature is 45 ℃, the curing time is 48 h, and the rest steps are the same as the example 1.
Example 4:
in the embodiment, in the step (1), PA6 master batch, EVOH master batch and tea polyphenol are weighed according to the weight ratio of 5:3.6:0.3, the rotating speed is 35 r/min, and the rotating speed of a screw is 6 r/min; in the step (2), the rotating speed is 100 m/min, and the temperature is 50 ℃; in the step (3), the rotating speed is 100 m/min, and the temperature is 45 ℃; in the step (4), the temperature is 40 ℃, the curing time is 45 h, and the rest steps are the same as the example 1.
And (3) thickness measurement: measuring by a micrometer, taking 5 films, taking 6 different points on each film for measurement, and calculating the average thickness; oxygen permeability measurement: according to GB/T1038-2000 pressure difference method for testing gas permeability of plastic films and sheets; determination of Water vapor Barrier Property: according to GB/T1037-1988 pressure difference method for testing water vapor permeability of plastic films and sheets.
TABLE 1
Figure 853582DEST_PATH_IMAGE001
The result shows that the oxygen resistance and the moisture resistance of the tea polyphenol slow-release EHA/AL/PE composite packaging material are superior to those of the common aluminum foil material.
Example 5: preparation method of tea extract preservative
A tea extract preservative comprises the following compound components in parts by weight: according to the weight ratio, 70% of tea extract microcapsules, 10% of vitamin C, 10% of activated carbon and 10% of iron powder are placed in a mixer at the rotating speed of 20r/min, and the tea extract preservative is obtained after full stirring and uniform mixing. The preparation method of the tea extract microcapsule comprises the following steps:
(1) weighing 20 g of beta-cyclodextrin in 200 mL of water, and heating and dissolving under magnetic stirring at the temperature of 35 ℃;
(2) adding 0.5 g of tea polyphenol into the step (1), wherein the purity of the tea polyphenol is 80%, magnetically stirring the mixture at the temperature of 25 ℃, and stirring the mixture until the tea polyphenol is completely dissolved to obtain a tea polyphenol mixed solution;
(3) adding 0.1 g of green tea essential oil into the mixture obtained in the step (2), magnetically stirring at the temperature of 20 ℃, and stirring until the mixture is completely dissolved to obtain a mixed solution of tea polyphenol and green tea essential oil;
(4) and (4) performing spray drying on the mixed liquid of the tea polyphenol and the green tea essential oil obtained in the step (3), wherein the air inlet temperature is 225 ℃, the air outlet temperature is 60 ℃, the peristaltic pump setting value is 45, and the fan setting value is 50, so as to obtain the tea extract microcapsule powder.
Tea extract microcapsule storage stability determination: the same mass of tea extract powder and extract microcapsule micro-lyophilized product was taken, stored at 30 deg.C under relative humidity of 60%, sampled at predetermined time points (0, 1, 2, 3, 4 and 5d), measured for polyphenol content according to the method of GB 8313/T, and calculated for polyphenol retention (taking 0d tea polyphenol content as 100%).
TABLE 2
Figure 248791DEST_PATH_IMAGE002
The result shows that the reduction speed of the polyphenol retention rate of the tea extract microcapsules is slower than that of the common polyphenol extract along with the prolonging of the time in the storage period, so that the efficacy of the tea polyphenol in the storage process is kept relatively stable.
Example 6:
the difference between the embodiment and the embodiment 5 is that the weight ratio of the tea extract microcapsule is 80 percent, the vitamin C5 percent, the activated carbon is 5 percent, and the iron powder is 10 percent, and the rotating speed in a mixer is 30 r/min. Wherein tea extract microcapsules were prepared differently from example 4: 25 g of beta-cyclodextrin was weighed in 200 mL of water in step (1) and dissolved by heating, 0.4 g of tea polyphenol was added in step (2), and the rest of the procedure was the same as in example 5.
Example 7:
the difference between the embodiment and the embodiment 5 is that the weight ratio of the tea extract microcapsule is 65 percent, the vitamin C10 percent, the active carbon is 5 percent, and the iron powder is 20 percent, and the rotating speed is 30 r/min in a mixer. Wherein tea extract microcapsules were prepared differently from example 5: adding 0.2 g of green tea essential oil in the step (3), magnetically stirring at the temperature of 30 ℃, spraying at the constant air inlet temperature of 233 ℃, air outlet temperature of 75 ℃, setting value of a peristaltic pump of 55 and setting value of a fan of 50 in the step (4).
Example 8: quality control method for normal-temperature stored green tea
The specific operation steps are as follows:
1) the green tea before packaging is dried by gross fire, remoistened and dried by full fire, namely a drying procedure for more than two times, the remoistening time is 40 min, and the water content is controlled to be 2.5-5 percent;
2) weighing the green tea obtained in the step 1), packaging by adopting a tea polyphenol slow-release EHA/AL/PE composite packaging material, and adding a tea extract preservative, wherein the mass ratio of the green tea to the tea extract preservative is 25: 1;
3) vacuumizing the package in the step 2) for 20 s;
4) storing the mixture under the conditions that the temperature is 15-25 ℃ and the relative humidity is lower than 60%.
Example 9:
a method for controlling quality of ambient-temperature-stored green tea, which is different from that in example 8: in the step (1), the moisture regain time is 50 min; packaging the tea polyphenol slow-release antioxidant EHA/AL/PE composite packaging material prepared in the example 2 in the step (2), adding the tea extract microcapsule preservative prepared in the example 5, wherein the ratio of green tea to the preservative is 30:1, and vacuumizing for 35 s in the step (3); the other steps are the same as in example 8.
Example 10:
a method for controlling quality of ambient-temperature-stored green tea, which is different from that in example 8: in the step (1), the moisture regain time is 60 min; packaging the tea polyphenol slow-release antioxidant EHA/AL/PE composite packaging material prepared in the example 3 in the step (2), adding the tea extract microcapsule preservative prepared in the example 7, wherein the ratio of green tea to the preservative is 35:1, and vacuumizing the step (3) for 30 s; the other steps are the same as in example 8.
Example 11:
a method for controlling quality of ambient-temperature-stored green tea, which is different from that in example 8: in the step (2), the tea polyphenol slow-release antioxidant EHA/AL/PE composite packaging material prepared in the embodiment 1 is adopted for packaging; the vacuum was applied for 40 s in step (3), and the other steps were the same as in example 8.
Example 12:
a method for keeping green tea fresh, which is different from the embodiment 8: and (3) packaging the mixture in a conventional aluminum foil composite bag in the step (2), adding the extract microcapsule preservative prepared in the example 5, vacuumizing the step (3) for 40 s, and performing the other steps of the method in the example 8.
As shown in fig. 2, sensory evaluation of green tea stored using the tea polyphenol slow-release EHA/AL/PE composite wrapping material, the tea polyphenol and green tea essential oil compound microcapsule preservative was performed, wherein CK was a control group, conventional aluminum foil was used for packaging, and A, B, C, D, E groups had the effects of examples 8, 9, 10, 11, and 12, respectively. As can be seen from the figure, the green tea stored by adopting the EHA/AL/PE composite packaging material based on tea polyphenol slow release and the extract capsule preservative has stable sensory quality, and after 12 months of storage, the total sensory component of the green tea is reduced by 3 to 6 percent compared with that of the green tea in the 0 th month, and the total sensory component of the aluminum foil control group is reduced by 12 percent, so that the quality of the green tea stored at normal temperature is obviously improved.
As shown in fig. 3, the content change of tea polyphenol and VC in green tea storage was detected by using the tea polyphenol slow-release EHA/AL/PE composite wrapping material, tea polyphenol and green tea essential oil compound microcapsule preservative, wherein CK was a control group, conventional aluminum foil was used for packaging, and A, B, C, D, E groups had the effects of examples 8, 9, 10, 11 and 12, respectively. As can be seen from the figure, the green tea stored by the compound microcapsule preservative based on the tea polyphenol slow-release EHA/AL/PE composite packaging material and the tea polyphenol and the green tea essential oil has stable contents of the tea polyphenol and the VC in the storage process, the contents of the tea polyphenol and the VC are respectively reduced by 2-5% and 10-15% in comparison with the content of the tea polyphenol and the VC in the 0 th month after 12 months of storage, and the contents of the tea polyphenol and the VC in the aluminum foil control group are 12% and 25%, so that the quality of the green tea stored at normal temperature is.
It should be noted that the above-mentioned embodiments are only preferred embodiments of the present invention, and the invention is not limited to the above-mentioned embodiments.

Claims (10)

1. A quality control method for normal-temperature storage of green tea is characterized by comprising the following steps:
1) drying, moisture regaining and full fire drying treatment are carried out on the green tea before packaging, namely, more than two drying processes are carried out, the moisture regaining time is controlled to be 30-60 min, and the water content is controlled to be 2.5% -5%;
2) weighing the green tea obtained in the step 1), packaging by adopting a tea polyphenol slow-release EHA/AL/PE composite packaging material, and adding a tea extract preservative, wherein the mass ratio of the green tea to the tea extract preservative is 25-35: 1;
3) vacuumizing the packages in the step 2) for 20-45 s;
4) storing the mixture under the conditions that the temperature is 15-25 ℃ and the relative humidity is lower than 60%.
2. The method for controlling the quality of green tea stored at normal temperature according to claim 1, wherein the method for preparing the tea polyphenol slow-release EHA/AL/PE composite packing material comprises:
(a) preparing an EVOH/PA6 base tea polyphenol slow-release antioxidant film;
(b) compounding with an AL layer to obtain an EHA/AL composite layer;
(c) then compounding with a PE layer to obtain an EHA/AL/PE composite layer;
(d) curing and bag making are carried out to obtain the product, namely the tea polyphenol slow-release EHA/AL/PE composite packaging material.
3. The method for controlling quality of green tea stored at room temperature according to claim 2, wherein the step (a) is specifically: adding the PA6 master batch, the EVOH master batch and the tea polyphenol according to the weight ratio of 5-6: 3.5-3.8: 0.2-0.5, uniformly mixing in a mixer, adding into a blender, controlling the temperature of a feed inlet at 200-220 ℃, the rotating speed at 30-40 r/min and the rotating speed of a screw at 4-8 r/min, cooling on a cooling roller after melt extrusion, and rolling to obtain the EVOH/PA6 base tea polyphenol slow-release antioxidant film.
4. The method for controlling quality of green tea stored at room temperature according to claim 2, wherein the compounding with the AL layer in the step (b) is specifically: the EVOH/PA6 base tea polyphenol slow-release antioxidant film is co-extruded by taking one side surface as an inner side surface to prepare a heat seal inner layer consisting of an adhesive layer and a heat seal layer, and then double-component polyurethane glue is used to be compounded with an AL layer, wherein the compounding conditions are as follows: rotating at a speed of 80-100 m/min and at a temperature of 40-50 ℃ to obtain the EHA/AL composite layer.
5. The method for controlling quality of green tea stored at room temperature according to claim 2, wherein the compounding with the PE layer in the step (c) comprises: compounding the EHA/AL composite layer obtained in the step (b) with the PE layer by using two-component polyurethane glue, wherein the compounding conditions are as follows: rotating at a speed of 100-120 m/min and at a temperature of 40-50 ℃ to obtain the EHA/AL/PE composite layer.
6. The method for controlling quality of green tea stored at room temperature as claimed in claim 2, wherein the curing and bag-making in step (d) comprises: placing the EHA/AL/PE composite layer in a drying oven for curing and drying, wherein the curing conditions are as follows: and curing for 40-50 h at 35-45 ℃ to obtain the tea polyphenol slow-release EHA/AL/PE composite packaging material.
7. The method for controlling the quality of green tea stored at normal temperature according to claim 1, wherein the tea extract preservative is obtained by weighing the following raw materials in parts by weight: 60% -80% of tea extract microcapsules, 5% -10% of vitamin C, 5% -10% of activated carbon and 10% -20% of iron powder, mixing in a mixer at a rotating speed of 20r/min, and fully stirring and uniformly mixing to obtain the tea extract preservative.
8. The method for controlling quality of green tea stored at ordinary temperature according to claim 7, wherein the microcapsules of tea extract are obtained by the steps of:
weighing 20-25 g of beta-cyclodextrin, adding 200 mL of water, and stirring until the beta-cyclodextrin is completely dissolved;
(II) adding 0.3-0.8 g of tea polyphenol with the purity of 70-90%, magnetically stirring at the temperature of 20-30 ℃, and stirring until the tea polyphenol is completely dissolved to obtain a tea polyphenol mixed solution;
(III) adding 0.1-0.3 g of green tea essential oil, magnetically stirring at the temperature of 20-30 ℃, and stirring until the green tea essential oil and the tea polyphenol are completely dissolved to obtain a mixed solution of the green tea essential oil and the tea polyphenol;
and (IV) carrying out spray drying on the mixed liquid of the tea polyphenol and the green tea essential oil obtained in the step (III), wherein the air inlet temperature is 220-240 ℃, the air outlet temperature is 60-75 ℃, the set value of a peristaltic pump is 40-55, and the set value of a fan is 50-60, so as to obtain the tea extract microcapsule.
9. A tea polyphenol slow-release EHA/AL/PE composite packaging material for improving the fresh-keeping effect is characterized by being obtained through the following steps:
(a) preparing an EVOH/PA6 base tea polyphenol slow-release antioxidant film: adding PA6 master batch, EVOH master batch and tea polyphenol according to the weight ratio of 5-6: 3.5-3.8: 0.2-0.5, uniformly mixing in a mixer, adding into a blender, controlling the temperature of a feed inlet at 200-220 ℃, the rotating speed at 30-40 r/min and the rotating speed of a screw at 4-8 r/min, cooling on a cooling roller after melt extrusion, and rolling to obtain an EVOH/PA6 base tea polyphenol slow-release antioxidant film;
(b) compounding with an AL layer to obtain an EHA/AL composite layer: the EVOH/PA6 base tea polyphenol slow-release antioxidant film is co-extruded by taking one side surface as an inner side surface to prepare a heat seal inner layer consisting of an adhesive layer and a heat seal layer, and then double-component polyurethane glue is used to be compounded with an AL layer, wherein the compounding conditions are as follows: rotating at a speed of 80-100 m/min and at a temperature of 40-50 ℃ to obtain an EHA/AL composite layer;
(c) and compounding with a PE layer to obtain an EHA/AL/PE composite layer: compounding the EHA/AL composite layer obtained in the step (b) with the PE layer by using two-component polyurethane glue, wherein the compounding conditions are as follows: rotating at a speed of 100-120 m/min and at a temperature of 40-50 ℃ to obtain an EHA/AL/PE composite layer;
(d) curing and bag making are carried out to obtain the product, namely the tea polyphenol slow-release EHA/AL/PE composite packaging material: placing the EHA/AL/PE composite layer in a drying oven for curing and drying, wherein the curing conditions are as follows: and curing for 40-50 h at 35-45 ℃ to obtain the tea polyphenol slow-release EHA/AL/PE composite packaging material.
10. A tea extract preservative for improving the preservation effect is characterized by being obtained by the following steps: weighing the following raw materials in parts by weight: 60% -80% of tea extract microcapsules, 5% -10% of vitamin C, 5% -10% of activated carbon and 10% -20% of iron powder are mixed in a mixer at a rotating speed of 20r/min, 3-10 g of tea extract microcapsules are weighed after being fully stirred and uniformly mixed, and are sealed by adopting a preservative packaging bag and an air heater;
the tea extract microcapsule is obtained by the following steps:
weighing 20-25 g of beta-cyclodextrin, adding 200 mL of water, and heating and stirring until the beta-cyclodextrin is completely dissolved;
(II) adding 0.3-0.8 g of tea polyphenol, magnetically stirring at the temperature of 20-30 ℃, and stirring until the tea polyphenol is completely dissolved to obtain a tea polyphenol mixed solution;
(III) adding 0.1-0.2 g of green tea essential oil, magnetically stirring at the temperature of 20-30 ℃, and stirring until the green tea essential oil and the tea polyphenol are completely dissolved to obtain a mixed solution of the green tea essential oil and the tea polyphenol;
and (IV) carrying out spray drying on the mixed liquid of the tea polyphenol and the green tea essential oil obtained in the step (III), wherein the air inlet temperature is 220-240 ℃, the air outlet temperature is 60-75 ℃, the set value of a peristaltic pump is 40-55, and the set value of a fan is 50-60, so as to obtain the tea extract microcapsule.
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