CN114847372B - Method for improving ageing quality of citrus fruit tea - Google Patents
Method for improving ageing quality of citrus fruit tea Download PDFInfo
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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 ageing quality of citrus fruit tea, which comprises the following steps: (1) Carrying out glow discharge low-temperature plasma treatment on the citrus fruit tea, wherein the voltage is 0.2 kV-1.0 kV, and the current is 2A-6A, and after the treatment, realizing the primary aging of the citrus fruit tea; (2) Bagging the primarily aged orange 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, and the scanning width is 60 cm-100 cm, and aging the orange tea is realized after the treatment. The method has the advantages of short aging time, high aging quality, improved sensory quality, convenient operation, high efficiency, safety, environmental protection 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 ageing quality of citrus fruit tea.
Background
The citrus fruit tea is a product which is popular in the consumers in recent years, is prepared from citrus fruits and tea leaves serving as raw materials through the processes of uncovering, digging pulp, filling tea, deactivating enzyme, drying, aging and the like, has the fragrance and the efficacy of citrus peel and tea leaves, is mild and sweet in tea property, is suitable for people of all ages, and has the effects of soothing liver, moistening lung, strengthening spleen, removing food retention, relieving alcoholic intoxication, losing weight, reducing lipid, maintaining beauty and keeping young and the like. The common citrus fruit tea in the market comprises 'orange general tea', 'little green orange', 'red orange' and the like. The citrus fruit tea has the advantages of good curing effect and good Chen Jiuzhe effect, and the aged citrus fruit tea has more coordinated flavor and milder efficacy.
The aging can be classified into natural aging and accelerated aging. Natural aging of tea is a process with extremely long period, and has the problems of overstock funds, large occupied resources, increased cost of dried orange peel, possibility of product loss caused by long storage time and the like. The accelerated aging is to make the product reach the natural aging standard in a short time through a certain treatment, but the existing tea aging method still has the defects of 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, efficient, safe and environment-friendly, short in aging time, high in aging quality and free from loss of sensory quality.
Disclosure of Invention
The invention aims to solve the technical problems of overcoming the defects of the prior art and providing the method for improving the ageing quality of the citrus fruit tea, which has the advantages of short ageing time, high ageing quality, capability of improving the sensory quality, convenient operation, high efficiency, safety and environmental protection.
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 comprising the steps of:
(1) Carrying out glow discharge low-temperature plasma treatment on the citrus fruit tea, wherein the voltage is 0.2 kV-1.0 kV, and the current is 2A-6A, and after the treatment, realizing the primary aging of the citrus fruit tea;
(2) Bagging the primarily aged orange 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, and the scanning width is 60 cm-100 cm, and aging the orange tea is realized after the treatment.
In the method for improving the aging quality of the citrus fruit tea, preferably, in the step (1), in the glow discharge low-temperature plasma treatment, the air pressure is normal pressure, the temperature is room temperature, the air flow is 2-3L/min, and the treatment time is 5-25 min.
In the method for improving the aging quality of the citrus fruit tea, preferably, in the step (2), the time of the electron beam irradiation treatment is 3-7 min.
In the method for improving the aging quality of the citrus fruit tea, preferably, in the 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 more than 3cm, double-sided electron beam irradiation is adopted.
In the above method for improving aging quality of citrus fruit tea, preferably, in step (2), the bagging is vacuum bagging.
Compared with the prior art, the invention has the advantages that:
compared with a natural ageing method, the method for improving the ageing quality of the citrus fruit tea can greatly shorten the ageing time, improve the ageing quality, degrade harmful residues, kill microorganisms brought in by the later stage of the citrus fruit tea, further prolong the shelf life of the citrus fruit tea, and has the advantages of short ageing time, high ageing quality, convenience in operation, high efficiency, safety, environment friendliness and the like.
In the method, two parallel electrode plates are placed in a closed container in glow discharge, neutral atoms and molecules are excited by electrons through adding high-voltage direct current or high-voltage direct current pulse between the electrodes, and when particles return to a ground state from an excited state, energy is released in a light form to generate low-temperature plasmas rich in high-reactivity electrons, ions, free radicals and excited state molecules, so that the high-energy electrons, the free radicals and the like collide with functional component molecules such as flavonoid, essential oil and the like in fruit tea in the glow discharge low-temperature plasma treatment process, and the reactions difficult to be carried out under conventional conditions can be promoted to be realized or accelerated, so that a preliminary aging effect is generated; then, particles of the high-energy electron beam accelerated by the electron accelerator have higher energy and higher speed, and after the particles irradiate the substances, a plurality of radiation biology 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 favorable for the quality of the citrus fruit tea to be further changed towards the aging direction, and finally, the purposes of accelerating the aging of the citrus fruit tea and improving the quality of the citrus fruit tea are achieved fast, conveniently, safely and environmentally. Therefore, compared with the control experiment of the citrus fruit tea which is not treated, the single low-temperature plasma treatment or the single electron beam irradiation treatment, the glow discharge low-temperature plasma treatment and the high-energy electron beam irradiation treatment in the method can synergistically increase the generation and change of active groups and the like in the citrus fruit tea, and the synergistic effect generated by combining the two can cause a series of chemical, biological and other effects to occur subsequently, the total polyphenol content is reduced, the total flavone and hesperidin content are increased, the accelerated aging effect is quite obvious, and meanwhile, the sensory evaluation is obviously higher than that of other treatment modes. Therefore, the method for improving the ageing quality of the citrus fruit tea has the advantages of high ageing speed and capability of effectively improving the sensory quality of the citrus fruit tea.
Detailed Description
The invention is further described below in connection with specific preferred embodiments, but it is not intended to limit the scope of the invention. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
In the examples below, the room temperature was 25℃to 28 ℃.
Example 1:
the method for improving the aging quality of the citrus fruit tea comprises the following steps of:
(1) And (3) placing the citrus fruit tea into a vacuum cavity of a low-temperature plasma reactor for glow discharge treatment, wherein the air pressure is normal pressure, the temperature is room temperature, the air flow is 2L/min, the voltage is 0.2kV, the current is 2A, and the reaction time is 5min, so that the treated citrus fruit tea is obtained.
(2) And (3) packaging the primarily aged orange tea with a vacuum bag, vacuumizing until no air exists in the bag, spreading the packaged orange tea in a conveying tray in a single layer, conveying the packaging material into an electron beam irradiation chamber for 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 taking out a sample after the electron beam irradiation treatment is carried out for 3min, so that the aging treatment of the orange tea is completed.
In this embodiment, a single-sided irradiation mode may be used for the citrus fruit tea with a fruit diameter not greater than 3cm, and then a double-sided irradiation mode may be used for the citrus fruit tea with a fruit diameter greater than 3cm, with unchanged parameters.
Example 2:
the method for improving the aging quality of the citrus fruit tea comprises the following steps of:
(1) The citrus fruit tea is placed in a vacuum cavity of a low-temperature plasma reactor, and the technological parameters are as follows: the air pressure is normal pressure, the temperature is room temperature, the air flow is 2L/min, the voltage is 0.4kV, the current is 3A, and the reaction time is 10min, so that the processed citrus fruit tea is obtained.
(2) Packaging the processed citrus fruit tea with a vacuum bag, vacuumizing until no air exists in the bag, spreading the packaged citrus fruit tea in a conveying tray in a single layer, conveying the citrus fruit tea into an irradiation room for electronic irradiation treatment, wherein the technological parameters are as follows: 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 for 4min, so that the aging treatment of the citrus fruit tea is completed. Wherein, can adopt the single-sided irradiation mode to the oranges and tangerines fruit tea that the fruit diameter is not more than 3cm earlier, then adopt the double-sided irradiation mode to the oranges and tangerines fruit tea that the fruit diameter is more than 3cm, the parameter is unchangeable.
Example 3:
the method for improving the aging quality of the citrus fruit tea comprises the following steps of:
(1) The citrus fruit tea is placed in a vacuum cavity of a low-temperature plasma reactor, and the technological parameters are as follows: the air pressure is normal pressure, the temperature is room temperature, the air flow is 2L/min, the voltage is 0.6kV, the current is 4A, and the reaction time is 15min, so that the processed citrus fruit tea is obtained.
(2) Packaging the processed citrus fruit tea with a vacuum bag, vacuumizing until no air exists in the bag, spreading the packaged citrus fruit tea in a conveying tray in a single layer, conveying the citrus fruit tea into an irradiation room for electronic irradiation treatment, wherein the technological parameters are as follows: the irradiation dose is 6kGy, the energy of the electron beam is 9MeV, the power is 15kW, the beam current of the electron beam is 5mA, the scanning width is 80cm, and a 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, a single-sided irradiation mode is adopted for the citrus fruit tea with the fruit diameter not more than 3cm, and then a double-sided irradiation mode is adopted for the citrus fruit tea with the fruit diameter not more than 3cm, so that the parameters are unchanged.
Example 4:
the method for improving the aging quality of the citrus fruit tea comprises the following steps of:
(1) The citrus fruit tea is placed in a vacuum cavity of a low-temperature plasma reactor, and the technological parameters are as follows: the air pressure is normal pressure, the temperature is room temperature, the air flow is 3L/min, the voltage is 0.8kV, the current is 5A, and the reaction time is 20min, so that the processed citrus fruit tea is obtained.
(2) Packaging the processed citrus fruit tea with a vacuum bag, vacuumizing until no air exists in the bag, spreading the packaged citrus fruit tea in a conveying tray in a single layer, conveying the citrus fruit tea into an irradiation room for electronic irradiation treatment, wherein the technological parameters are as follows: the irradiation dose is 8kGy, the energy of the electron beam is 10MeV, the power is 17kW, the beam current of the electron beam is 7mA, the scanning width is 90cm, and a 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, a single-sided irradiation mode is adopted for the citrus fruit tea with the fruit diameter not more than 3cm, and then a double-sided irradiation mode is adopted for the citrus fruit tea with the fruit diameter not more than 3cm, so that the parameters are unchanged.
Example 5:
the method for improving the aging quality of the citrus fruit tea comprises the following steps of:
(1) The citrus fruit tea is placed in a vacuum cavity of a low-temperature plasma reactor, and the technological parameters are as follows: the air pressure is normal pressure, the temperature is room temperature, the air flow is 3L/min, the voltage is 1.0kV, the current is 6A, and the reaction time is 25min, so that the processed citrus fruit tea is obtained.
(2) Packaging the processed citrus fruit tea with a vacuum bag, vacuumizing until no air exists in the bag, spreading the packaged citrus fruit tea in a conveying tray in a single layer, conveying the citrus fruit tea into an irradiation room for electronic irradiation treatment, wherein the technological parameters are as follows: the irradiation dose is 10kGy, the energy of the electron beam is 10MeV, the power is 20kW, the beam current of the electron beam is 8mA, the scanning width is 100cm, and a sample is taken out after 7min of electron irradiation treatment, so that the aging treatment of the citrus fruit tea is completed. Wherein, firstly, a single-sided irradiation mode is adopted for the citrus fruit tea with the fruit diameter not more than 3cm, and then a double-sided irradiation mode is adopted for the citrus fruit tea with the fruit diameter not more than 3cm, so that the parameters are unchanged.
Control group: citrus fruit tea without aging treatment.
Comparative example 1:
a method for low temperature plasma treatment of citrus fruit tea comprising the steps of:
the citrus fruit tea is placed in a vacuum cavity of a low-temperature plasma reactor, and the technological parameters are as follows: the air pressure is normal pressure, the temperature is room temperature, the air flow is 2L/min, the voltage is 1.0kV, the current is 6A, and the reaction time is 25min, so that the processed citrus fruit tea is obtained.
Comparative example 2:
a method for treating citrus fruit tea by electron beam irradiation, comprising the following steps:
packaging the citrus fruit tea with a vacuum bag, vacuumizing until no air exists in the bag, spreading the packaged citrus fruit tea in a conveying tray in a single layer, conveying the citrus fruit tea into an irradiation room for electronic irradiation treatment, wherein the process parameters are as follows: the irradiation dose is 10kGy, the energy of the electron beam is 10MeV, the power is 20kW, the beam current of the electron beam is 8mA, the scanning width is 100cm, and the sample is taken out after 7min of electron irradiation treatment, so that the treatment is completed. Wherein, firstly, a single-sided irradiation mode is adopted for the citrus fruit tea with the fruit diameter not more than 3cm, and then a double-sided irradiation mode is adopted for the citrus fruit tea with the fruit diameter not more than 3cm, so that the parameters are unchanged.
Physical and chemical indexes of the aged citrus fruit tea of examples 1-5, the non-aged citrus fruit tea of the control group, and the treated citrus fruit tea of comparative examples 1-2 were tested as shown in Table 1.
TABLE 1 physicochemical index of citrus fruit tea under different treatment conditions
As can be seen from Table 1, the citrus fruit tea treated in comparative examples 1-2 and examples 1-5 had a reduced total polyphenol content and an increased total flavone and hesperidin content as compared to the citrus fruit tea not treated by aging. The research shows that in the storage process of the citrus fruit tea, the polyphenol content is changed slowly, and the total flavone and hesperidin of the dried orange peel are in an increasing trend along with the increase of the storage time, and the trend is consistent with the result obtained by the invention; and the characteristic component content change of the invention of the embodiment 1-5 is equivalent to 1-2 years of natural aging. Compared with the control group, the comparative examples 1-2 are favorable for accelerating the aging, but the aging effect is obviously inferior to that of the scheme of the invention. Therefore, the method has obvious aging acceleration effect on the citrus fruit tea.
Sensory evaluation was performed on the aged citrus fruit tea of examples 1 to 5, the non-aged citrus fruit tea of the control group, and the treated citrus fruit tea of comparative examples 1 to 2, specifically as follows:
selection and screening of an evaluator: according to the sample to be tested, the evaluator selects 20 persons, and the evaluator is not authorized to smoke and is not authorized to bring the objects with different tastes and the cosmetics with the odors into the evaluation site. The evaluator should maintain a good mental state and no special situation will not exit in the middle. The identification area remains quiet, clean and air freshening. The evaluation and the grading aim at objective fairness, science and accuracy, and the evaluation is clear without correction.
The aged citrus fruit tea of examples 1 to 5, the non-aged citrus fruit tea of the control group, and the treated citrus fruit tea of comparative examples 1 to 2 were subjected to 10s boiling water washing, and then subjected to sensory evaluation after being boiled with a tea boiler for 20 minutes at a ratio of 1g/50mL of citrus fruit tea/water. The color of the soup (20 minutes), the aroma (30 minutes), the taste (30 minutes) and the acceptability (20 minutes) were evaluated, the evaluation criteria are shown in table 2, and the evaluation results are shown in table 3.
TABLE 2 sensory evaluation criteria for citrus nectar
Note that: the equipment is as follows: tea boiler, glass instrument and teacup
TABLE 3 sensory evaluation of citrus fruit tea under different treatment conditions for examples 1-5, control, comparative examples 1-2
| Sample name | Soup color | Fragrance of fragrance | Taste and flavor | Acceptance degree | 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 |
| Average 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 that: all values are averages 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 very obvious improvement on sensory evaluation of the citrus fruit tea. Examples 1-5 the sensory scores of the aged citrus fruit tea were higher than comparative examples 1-2, and comparative examples 1-2 had an effect of accelerating aging but the aging effect was significantly inferior to the regimen of the present invention. In addition, the coefficient of variation of the soup color, aroma, taste and acceptance was 9.9%, 5.6%, 7.2% and 6.9% in this order, and their influence on the sensory evaluation difference increased with the increase of the coefficient of variation.
In the scoring of the soup color, the score of the example 4 is highest and reaches 16.6, the difference between the soup color and other samples is obvious, and the soup color of all the examples is higher than that of a control group, so that the orange tea soup color is promoted to be orange red or orange yellow, bright and transparent. In the aroma grading, the highest score of the example 4 is 21.7, and the aroma scores of the examples 2 and 3 are all greater than or equal to 21, namely the citrus fruit tea soup is rich in citrus aroma and tea aroma, elegant and coordinated, and free of miscellaneous odor. In the taste grading, the score of the example 4 is as high as 23.4, and the taste of all the examples is higher than that of the control group, which shows that the invention promotes the mellow, fine and moist taste and good aftertaste of the citrus fruit tea. In the acceptance score, the same score as in example 4 was 15.9. In the sensory evaluation, particularly in terms of scoring of each item, the aged citrus fruit tea in examples 1-5 and the unaged citrus fruit tea in the control group all show statistical differences (P < 0.05) in aroma, taste and acceptability, which indicates that the method for improving the ageing quality of the citrus fruit tea provided by the invention has very obvious improvement on the sensory evaluation. Therefore, the method for improving the ageing quality of the citrus fruit tea provided by the invention is high in ageing speed, and can effectively improve the sensory quality of the citrus fruit tea.
The above description is only of the preferred embodiment of the present invention, and is not intended to limit the present invention in any way. While the invention has been described in terms of preferred embodiments, it is not intended to be limiting. Any person skilled in the art can make many possible variations and modifications to the technical solution of the present invention or equivalent embodiments using the method and technical solution disclosed above without departing from the spirit and technical solution of the present invention. Therefore, any simple modification, equivalent substitution, equivalent variation and modification of the above embodiments according to the technical substance of the present invention, which do not depart from the technical solution of the present invention, still fall within the scope of the technical solution of the present invention.
Claims (3)
1. A method for improving the aging quality of citrus fruit tea, comprising the steps of:
(1) Carrying out glow discharge low-temperature plasma treatment on the citrus fruit tea, wherein the voltage is 0.2 kV-1.0 kV, and the current is 2A-6A, and after the treatment, realizing the primary aging of the citrus fruit tea;
(2) Bagging the primarily aged citrus 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, and the scanning width is 60 cm-100 cm, and aging the citrus fruit tea is realized after the treatment;
in the step (1), in the glow discharge low-temperature plasma treatment, the air pressure is normal pressure, the temperature is room temperature, the air flow is 2L/min-3L/min, and the treatment time is 5 min-25 min;
in the step (2), the time of the electron beam irradiation treatment is 3-7 min.
2. A method for improving the aging quality of citrus fruit tea according to claim 1, wherein in step (2), single-sided electron beam irradiation is used when the diameter of the citrus fruit tea is equal to or less than 3cm, and double-sided electron beam irradiation is used when the diameter of the citrus fruit tea is >3 cm.
3. A method of improving the ageing quality of citrus fruit tea as claimed in claim 1 in which in step (2) the bagging is by vacuum bagging.
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