摘要
将微波杀青后的茶鲜叶原料与鲜叶、干茶分别用有色塑料袋抽气包装后 ,在不同温度下贮藏 2个月。检测结果表明 ,贮藏 2个月的杀青叶在主要品质因子上 ,均优于对照。因此 ,茶鲜叶微波杀青后 ,迅速低温去湿 ,在 -5℃下真空包装 ,可保鲜
Fresh care technique of green tea raw material is one of the difficult problems in green tea processing.The samples are prepared by micro wave de enzyming,which are stored in anaerobic condition at 5℃ for 2 months.The results demonstrate that the samples of de enzyming leaves appear to be more favorable in major quality factors than that of fresh tea leaves or final product.Therefore,by means of microware de enzyming,dehydrating at lower temperature and of packing in anaerobic condition at -5℃,the store duration can last for at least 2 months.
出处
《安徽农业大学学报》
CAS
CSCD
2000年第2期161-163,共3页
Journal of Anhui Agricultural University
基金
安徽省高等学校自然科学基金
