CN114847372A - Method for improving aging quality of citrus fruit tea - Google Patents
Method for improving aging quality of citrus fruit tea Download PDFInfo
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- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 description 3
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Classifications
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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
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
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Abstract
The invention discloses a method for improving the aging quality of citrus fruit tea, which comprises the following steps: (1) performing glow discharge low-temperature plasma treatment on the citrus nectar, wherein the voltage is 0.2 kV-1.0 kV, the current is 2A-6A, and after treatment, the preliminary aging of the citrus nectar is realized; (2) bagging the primarily aged orange fruit tea, then carrying out electron beam irradiation treatment, wherein the irradiation dose is 2 kGy-10 kGy, the electron beam energy is 8 MeV-12 MeV, the power is 10 kW-20 kW, the electron beam current is 2 mA-8 mA, the scanning width is 60 cm-100 cm, and after the treatment, the orange fruit tea is aged. The method has the advantages of short aging time, high aging quality, capability of improving sensory quality, convenience in operation, high efficiency, safety, environmental friendliness and the like.
Description
Technical Field
The invention belongs to the technical field of processing of citrus fruit tea, and particularly relates to a method for improving the aging quality of citrus fruit tea.
Background
The orange fruit tea is a product which is popular with consumers in recent years, is prepared by taking orange fruits and tea leaves as raw materials and carrying out processes of uncovering, pulp digging, tea filling, enzyme deactivation, drying, aging and the like, has the fragrance and the effects of orange peels and tea leaves, is mild and mellow in tea property, is suitable for people of all ages, and has the effects of soothing the liver, moistening the lung, strengthening the spleen, removing food retention, relieving alcoholism, losing weight, reducing fat, beautifying and the like. Common citrus fruit tea in the market comprises citrus common tea, minor green citrus, major red citrus and the like. The citrus fruit tea has the characteristics of good aging and good long-term effect, namely, the aged citrus fruit tea has more harmonious flavor and milder effect.
Aging can be divided into natural aging and accelerated aging. The natural aging of tea is a process with a very long period, and has the problems of overstocked funds, more occupied resources, increased cost of dried orange peel, possible product loss caused by long storage time and the like. The accelerated aging is that the product can reach the standard of natural aging in a short time through certain treatment, but the existing aging method of the tea still has the defects of complex and complicated operation, long aging time, unobvious aging effect and the like. Therefore, there is an urgent need to develop a method for improving the aging quality of citrus fruit tea, which is convenient to operate, high in efficiency, safe and environment-friendly, short in aging time, high in aging quality and free of loss of sensory quality.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a method for improving the aging quality of citrus fruit tea, which has the advantages of short aging time, high aging quality, capability of improving the sensory quality, convenience in operation, high efficiency, safety and environmental friendliness.
In order to solve the technical problems, the invention adopts the following technical scheme.
A method for improving the aging quality of citrus fruit tea comprises the following steps:
(1) performing glow discharge low-temperature plasma treatment on the citrus nectar, wherein the voltage is 0.2 kV-1.0 kV, the current is 2A-6A, and after treatment, the preliminary aging of the citrus nectar is realized;
(2) bagging the primarily aged orange fruit tea, then carrying out electron beam irradiation treatment, wherein the irradiation dose is 2 kGy-10 kGy, the electron beam energy is 8 MeV-12 MeV, the power is 10 kW-20 kW, the electron beam current is 2 mA-8 mA, the scanning width is 60 cm-100 cm, and after the treatment, the orange fruit tea is aged.
Preferably, in the step (1), in the glow discharge low-temperature plasma treatment, the pressure is normal pressure, the temperature is room temperature, the gas flow is 2L/min to 3L/min, and the treatment time is 5min to 25 min.
Preferably, in the step (2), the time of the electron beam irradiation treatment is 3min to 7 min.
Preferably, in the step (2), when the fruit diameter of the citrus fruit tea is less than or equal to 3cm, single-sided electron beam irradiation is adopted, and when the fruit diameter of the citrus fruit tea is greater than 3cm, double-sided electron beam irradiation is adopted.
Preferably, in the step (2), the bagging is vacuum bag packaging.
Compared with the prior art, the invention has the advantages that:
compared with a natural aging method, the method for improving the aging quality of the citrus nectar can greatly shorten the aging time, improve the aging quality, degrade harmful residues, kill microorganisms brought in at the later stage of the citrus nectar, further prolong the quality guarantee period of the citrus nectar, and has the advantages of short aging time, high aging quality, convenience in operation, high efficiency, safety, environmental friendliness and the like.
In the method, glow discharge is realized by placing two parallel electrode plates in a closed container, exciting neutral atoms and molecules by utilizing electrons through adding high-voltage direct current or high-voltage direct current pulses between the electrodes, and releasing energy in the form of light when particles are lowered from an excited state to a ground state to generate low-temperature plasma rich in high-reaction active electrons, ions, free radicals and excited-state molecules, so that the high-energy electrons, the free radicals and the like collide with molecules of functional components such as flavonoids, essential oil and the like in the nectar in the process of glow discharge low-temperature plasma treatment, and the reaction which is difficult to perform under the conventional condition can be realized or accelerated, thereby generating a primary aging effect; then, the particles of the high-energy electron beam accelerated by the electron accelerator have higher energy and speed, after the particles irradiate the substances, a plurality of radiation biological and radiation chemical effects can be generated inside the substances, or water or other small molecular substances in the substances are ionized by indirect action to form active free radicals/active groups such as OH or H, the generation of the active groups is beneficial to further changing the quality of the citrus nectar towards the aging direction, and finally the aims of accelerating the aging of the citrus nectar and improving the quality of the citrus nectar are fulfilled quickly, conveniently, safely and environmentally friendly. Therefore, compared with an untreated citrus nectar, a citrus nectar contrast experiment in which a single low-temperature plasma treatment or a single electron beam irradiation treatment is carried out, the generation and the change of active groups and the like in the citrus nectar can be synergistically increased by the glow discharge low-temperature plasma treatment and the high-energy electron beam irradiation treatment in the method, and a series of chemical, biological and other effects are generated subsequently due to the synergistic effect generated by the combination of the two treatments, so that the total polyphenol content is reduced, the total flavone and hesperidin content is increased, the accelerated aging effect is very obvious, and meanwhile, the sensory evaluation is obviously higher than that of other treatment modes. Therefore, the method for improving the aging quality of the citrus fruit tea has the advantages of high aging speed and capability of effectively improving the sensory quality of the citrus fruit tea.
Detailed Description
The invention is further described below with reference to specific preferred embodiments, without thereby limiting the scope of protection of the invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
In the following examples, the room temperature was 25 ℃ to 28 ℃.
Example 1:
the invention discloses a method for improving the aging quality of citrus fruit tea, which comprises the following steps:
(1) placing the citrus fruit tea in a vacuum chamber of a low-temperature plasma reactor for glow discharge treatment, wherein the air pressure is normal pressure, the temperature is room temperature, the gas flow is 2L/min, the voltage is 0.2kV, the current is 2A, and the reaction time is 5min, so as to obtain the treated citrus fruit tea.
(2) Packaging the orange nectar subjected to preliminary aging by using a vacuum bag, vacuumizing until no air exists in the bag, flatly paving the packaged orange nectar in a transmission tray in a single layer mode, transmitting the orange nectar into an electron beam irradiation chamber to perform electron beam irradiation treatment, wherein the irradiation dose is 2kGy, the electron beam energy is 8MeV, the power is 10kW, the electron beam current is 2mA, the scanning width is 60cm, and after the electron beam irradiation treatment is performed for 3min, taking out a sample to finish the aging treatment on the orange nectar.
In the embodiment, a single-side irradiation mode can be adopted for the citrus fruit tea with the fruit diameter not larger than 3cm, and then a double-side irradiation mode is adopted for the citrus fruit tea with the fruit diameter larger than 3cm, and parameters are unchanged.
Example 2:
the invention discloses a method for improving the aging quality of citrus fruit tea, which comprises the following steps:
(1) placing the citrus fruit tea in a vacuum cavity of a low-temperature plasma reactor, wherein the process parameters are as follows: the pressure is normal pressure, the temperature is room temperature, the gas flow is 2L/min, the voltage is 0.4kV, the current is 3A, and the reaction time is 10min, so that the treated citrus fruit tea is obtained.
(2) Packing the orange nectar after the above-mentioned processing with the vacuum bag, the evacuation is to no air in the bag, and the orange nectar individual layer that will pack is tiled in the conveying tray, and the conveying gets into the irradiation chamber and carries out electron irradiation treatment, and technological parameter is: the irradiation dose is 4kGy, the electron beam energy is 8MeV, the power is 13kW, the electron beam current is 3mA, the scanning width is 70cm, and the sample is taken out after the electron irradiation treatment is carried out for 4min, so that the aging treatment of the citrus fruit tea is completed. Wherein, a single-side irradiation mode can be adopted for the citrus fruit tea with the fruit diameter not larger than 3cm, and then a double-side irradiation mode is adopted for the citrus fruit tea with the fruit diameter larger than 3cm, and the parameters are not changed.
Example 3:
the invention discloses a method for improving the aging quality of citrus fruit tea, which comprises the following steps:
(1) placing the citrus fruit tea in a vacuum cavity of a low-temperature plasma reactor, wherein the process parameters are as follows: the pressure is normal pressure, the temperature is room temperature, the gas flow is 2L/min, the voltage is 0.6kV, the current is 4A, and the reaction time is 15min, so that the treated citrus fruit tea is obtained.
(2) Packing the orange nectar after the above-mentioned processing with the vacuum bag, the evacuation is to no air in the bag, and the orange nectar individual layer that will pack is tiled in the conveying tray, and the conveying gets into the irradiation chamber and carries out electron irradiation treatment, and technological parameter is: the irradiation dose is 6kGy, the electron beam energy is 9MeV, the power is 15kW, the electron beam current is 5mA, the scanning width is 80cm, and the sample is taken out after the electron irradiation treatment is carried out for 5min, so that the aging treatment of the citrus fruit tea is completed. Wherein, firstly, the orange fruit tea with the fruit diameter not larger than 3cm adopts a single-side irradiation mode, and then the orange fruit tea with the fruit diameter larger than 3cm adopts a double-side irradiation mode, and the parameters are unchanged.
Example 4:
the invention discloses a method for improving the aging quality of citrus fruit tea, which comprises the following steps:
(1) placing the citrus fruit tea in a vacuum cavity of a low-temperature plasma reactor, wherein the process parameters are as follows: the pressure is normal pressure, the temperature is room temperature, the gas flow is 3L/min, the voltage is 0.8kV, the current is 5A, and the reaction time is 20min, so that the treated citrus fruit tea is obtained.
(2) Packing the orange nectar after the above-mentioned processing with the vacuum bag, the evacuation is to no air in the bag, and the orange nectar individual layer that will pack is tiled in the conveying tray, and the conveying gets into the irradiation chamber and carries out electron irradiation treatment, and technological parameter is: the irradiation dose is 8kGy, the electron beam energy is 10MeV, the power is 17kW, the electron beam current is 7mA, the scanning width is 90cm, and the sample is taken out after the electron irradiation treatment is carried out for 6min, so that the aging treatment of the citrus fruit tea is completed. Wherein, firstly, the orange fruit tea with the fruit diameter not larger than 3cm adopts a single-side irradiation mode, and then the orange fruit tea with the fruit diameter larger than 3cm adopts a double-side irradiation mode, and the parameters are unchanged.
Example 5:
the invention discloses a method for improving the aging quality of citrus fruit tea, which comprises the following steps:
(1) placing the citrus fruit tea in a vacuum cavity of a low-temperature plasma reactor, wherein the process parameters are as follows: the pressure is normal pressure, the temperature is room temperature, the gas flow is 3L/min, the voltage is 1.0kV, the current is 6A, and the reaction time is 25min, so that the treated citrus fruit tea is obtained.
(2) Packing the orange nectar after the above-mentioned processing with the vacuum bag, the evacuation is to no air in the bag, and the orange nectar individual layer that will pack is tiled in the conveying tray, and the conveying gets into the irradiation chamber and carries out electron irradiation treatment, and technological parameter is: the irradiation dose is 10kGy, the electron beam energy is 10MeV, the power is 20kW, the electron beam current is 8mA, the scanning width is 100cm, and the sample is taken out after the electron irradiation treatment is carried out for 7min, so that the aging treatment of the citrus fruit tea is completed. Wherein, firstly, the orange fruit tea with the fruit diameter not larger than 3cm adopts a single-side irradiation mode, and then the orange fruit tea with the fruit diameter larger than 3cm adopts a double-side irradiation mode, and the parameters are unchanged.
Control group: citrus fruit tea without aging treatment.
Comparative example 1:
a method for processing citrus fruit tea by low-temperature plasma comprises the following steps:
placing the citrus fruit tea in a vacuum cavity of a low-temperature plasma reactor, wherein the process parameters are as follows: the pressure is normal pressure, the temperature is room temperature, the gas flow is 2L/min, the voltage is 1.0kV, the current is 6A, and the reaction time is 25min, so that the treated citrus fruit tea is obtained.
Comparative example 2:
a method for treating citrus fruit tea by electron beam irradiation comprises the following steps:
packing orange nectar with vacuum bag, no air in evacuation to the bag, the orange nectar individual layer that will pack is tiled in the conveying tray, and the conveying gets into the irradiation chamber and carries out electron irradiation treatment, and technological parameter is: the irradiation dose is 10kGy, the electron beam energy is 10MeV, the power is 20kW, the electron beam current is 8mA, the scanning width is 100cm, the sample is taken out after the electron irradiation treatment is carried out for 7min, and the treatment is finished. Wherein, firstly, the orange fruit tea with the fruit diameter not larger than 3cm adopts a single-side irradiation mode, and then the orange fruit tea with the fruit diameter larger than 3cm adopts a double-side irradiation mode, and the parameters are unchanged.
The physical and chemical indexes of the aged citrus fruit tea of examples 1 to 5, the control group of non-aged citrus fruit tea, and the control group of citrus fruit tea of comparative examples 1 to 2 were measured, as shown in table 1.
TABLE 1 physicochemical indices of Citrus nectar under different treatment conditions
As can be seen from table 1, the citrus fruit tea treated in comparative examples 1 to 2 and examples 1 to 5 had a reduced content of characteristic component total polyphenols and an increased content of total flavonoids and hesperidin, compared to the citrus fruit tea not subjected to aging treatment. Research shows that the polyphenol content has a slowly reduced change in the storage process of the citrus nectar, and the total flavone and hesperidin of the dried orange peel are increased along with the increase of the storage time, and the trend is consistent with the result obtained by the invention; in addition, the content change of the characteristic components of the embodiment 1-5 is equivalent to 1-2 years of natural aging. Comparative examples 1-2, while advantageous in accelerating aging, are less effective than the control. Therefore, the method has obvious effect of accelerating the aging of the citrus fruit tea.
Sensory evaluation was performed on the aged citrus fruit tea of examples 1-5, the control group of citrus fruit tea without aging, and the citrus fruit tea treated in comparative examples 1-2, as follows:
selection and screening by the evaluator: according to the sample to be tested, 20 persons are selected as evaluators, the evaluators do not smoke, and articles with foreign flavor and cosmetics with odor are not brought into an evaluation site. The evaluator should maintain a good mental state and not quit in the middle in special cases. The authentication zone remains quiet, clean and air fresh. The evaluation and the grading strive for objective justice, science and accuracy, and the comment is clear without altering.
The aged citrus fruit tea of examples 1 to 5, the control group of citrus fruit tea without aging, and the control group of citrus fruit tea treated in comparative examples 1 to 2 were washed with boiling water for 10 seconds, and then boiled in a tea boiler at a ratio of citrus fruit tea/water of 1g/50mL for 20 minutes, followed by sensory evaluation. The liquor color (20 points), aroma (30 points), taste (30 points) and acceptability (20 points) were evaluated, and the evaluation criteria and results are shown in table 2 and table 3, respectively.
TABLE 2 sensory evaluation criteria for citrus nectar
Note: equipment is needed: tea boiler, glass instrument and tea cup
TABLE 3 sensory evaluation of Citrus fruit teas under different treatment conditions in examples 1-5, control, and comparative examples 1-2
| Sample name | Color of soup | Fragrance | Taste of the product | Receptivity | Total score |
| Control group | 12.0 h | 19.1 g | 19.3 h | 13.2 h | 63.5 h |
| Comparative example 1 | 13.0 g | 18.6 h | 19.5 g | 13.4 g | 64.5 g |
| Comparative example 2 | 14.6 f | 19.5 f | 20.1 f | 13.6 f | 67.8 f |
| Example 1 | 14.7 e | 20.6 e | 20.4 e | 13.9 e | 69.6 e |
| Example 2 | 15.1 c | 21.1 c | 21.6 d | 14.6 d | 72.5 d |
| Example 3 | 15.3 b | 21.4 b | 22.3 c | 14.8 c | 73.9 b |
| Example 4 | 16.6 a | 21.7 a | 23.4 a | 15.9 a | 77.6 a |
| Example 5 | 15.0 d | 20.7 d | 22.5 b | 15.4 b | 73.5 c |
| Mean value of | 14.5 | 20.3 | 21.1 | 14.4 | 70.4 |
| Standard deviation of | 1.4 | 1.1 | 1.5 | 1.0 | 4.9 |
| Coefficient of variation/%) | 9.9 | 5.6 | 7.2 | 6.9 | 7.0 |
Note: all values are the average of three determinations. Different letters of the same index indicate significant differences (P < 0.05).
As can be seen from Table 3, the citrus fruit tea aging method provided by the invention has a very obvious improvement on the sensory evaluation of citrus fruit tea. The sensory scores of the aged citrus nectar in examples 1-5 are higher than those of comparative examples 1-2, and the aging effect of comparative examples 1-2 is obviously inferior to that of the invention although the aging effect is accelerated compared with that of the control group. In addition, the coefficients of variation of the soup color, aroma, taste and acceptability were 9.9%, 5.6%, 7.2% and 6.9% in this order, and their effects on differences in sensory evaluation increased with increasing coefficient of variation.
In the soup color score, the score of example 4 is the highest, which reaches 16.6, and the difference with other samples is obvious, and the soup color of all the examples is higher than that of the control group, which shows that the orange fruit tea of the invention promotes the orange red or orange yellow soup color and is bright and transparent. In the aroma scores, the score of example 4 is 21.7 points at most, and the aroma scores of the three examples are respectively greater than or equal to 21 points after the examples 2 and 3 times, namely, the citrus fruit tea soup is orange, rich in tea aroma, elegant and harmonious, and free of foreign odor. In the taste score, the score of example 4 is as high as 23.4, and the taste of all examples is higher than that of the control group, which shows that the citrus fruit tea has mellow, fine and moist taste and good aftertaste. The same score as in example 4 was 15.9 points in the acceptability score. In the sensory evaluation, particularly in terms of the scores of all items, the aged citrus fruit tea in examples 1-5 and the control group of non-aged citrus fruit tea have statistical differences (P <0.05) in fragrance, taste and acceptance, which shows that the method for improving the aging quality of the citrus fruit tea provided by the invention has a very obvious improvement on the sensory evaluation. Therefore, the method for improving the aging quality of the citrus fruit tea provided by the invention not only has high aging speed, but also can effectively improve the sensory quality of the citrus fruit tea.
The foregoing is merely a preferred embodiment of the invention and is not intended to limit the invention in any manner. Although the present invention has been described with reference to the preferred embodiments, it is not intended to be limited thereto. Those skilled in the art can make many possible variations and modifications to the disclosed embodiments, or equivalent modifications, without departing from the spirit and scope of the invention, using the methods and techniques disclosed above. Therefore, any simple modification, equivalent replacement, equivalent change and modification made to the above embodiments according to the technical essence of the present invention are still within the scope of the protection of the technical solution of the present invention.
Claims (5)
1. The method for improving the aging quality of the citrus fruit tea is characterized by comprising the following steps of:
(1) performing glow discharge low-temperature plasma treatment on the citrus nectar, wherein the voltage is 0.2 kV-1.0 kV, the current is 2A-6A, and after treatment, the preliminary aging of the citrus nectar is realized;
(2) bagging the primarily aged orange fruit tea, then carrying out electron beam irradiation treatment, wherein the irradiation dose is 2 kGy-10 kGy, the electron beam energy is 8 MeV-12 MeV, the power is 10 kW-20 kW, the electron beam current is 2 mA-8 mA, the scanning width is 60 cm-100 cm, and after the treatment, the orange fruit tea is aged.
2. The method for improving the aging quality of citrus fruit tea according to claim 1, wherein in the step (1), in the glow discharge low-temperature plasma treatment, the pressure is normal pressure, the temperature is room temperature, the gas flow is 2L/min to 3L/min, and the treatment time is 5min to 25 min.
3. A method for improving the aging quality of citrus fruit tea according to claim 1, wherein in step (2), the electron beam irradiation treatment time is 3min to 7 min.
4. A method for improving aging quality of citrus fruit tea according to any one of claims 1 to 3, wherein in step (2), when the diameter of the citrus fruit tea is less than or equal to 3cm, single-sided electron beam irradiation is adopted, and when the diameter of the citrus fruit tea is greater than 3cm, double-sided electron beam irradiation is adopted.
5. A method for improving the aging quality of citrus fruit tea according to any of claims 1 to 3, wherein in step (2), the bagging is vacuum bag packaging.
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