烫漂护绿技术制备超微绿茶粉工艺研究
烫漂护绿技术制备超微绿茶粉工艺研究
目的研究烫漂护绿技术制备超微绿茶粉的工艺。方法本试验以夏秋茶鲜叶为原料, 经不同烫漂护绿技术处理后制备超微绿茶粉, 通过比较分析其色差和内含成分的含量变化, 筛选最佳护绿剂种类、烫漂护绿处理时间、最佳护绿剂浓度及护绿剂溶液重复使用次数。结果夏秋茶鲜叶在0.04%护绿剂C溶液中100 ℃烫漂60 s, 得到的超微绿茶粉干茶色泽绿及内含成分含量最优, 该护绿液可重复使用2次。结论该技术可显著提高超微绿茶粉绿色泽, 改善绿茶粉风味, 提高夏秋茶制绿茶粉的品质。
ObjectiveTo investigate the preparation process of superfine green tea by blanching treatment and green-protecting technology. MethodsSummer-autumn fresh tea was treated with different preparation procedures of greening-protecting and blanching treatment. The best type of green-protecting agent, progressing time, the optimum concentration and a reasonable number of repetitions were investigated by comparing their color differences and ingredients. ResultsWhen summer-autumn tea was dipped into a green-protecting solution of 0.04 % green-protecting C solution and blanched in 100 ℃ water for 60 s, the fresh green tea powder was the best in the dry tea color and the content of the dried tea, and the green-protecting solution could be used twice. ConclusionThe technology can significantly improve the green color of superfine green tea powder, the flavor of green tea powder and the quality of summer-autumn tea powder.
标题：烫漂护绿技术制备超微绿茶粉工艺研究
英文标题：Preparation process of superfine green tea powder by blanching treatment and green-protecting technology
作者：
陈波伟 华中农业大学园艺林学学院
王燕 华中农业大学园艺林学学院
杨晓萍 华中农业大学园艺林学学院
冯瑛 华中农业大学园艺林学学院
中文关键词:夏秋茶鲜叶,烫漂,护绿,色差,内含成分,
英文关键词:summer-autumn fresh tea,blanching,green-protecting,color difference,ingredients,
发表日期：2017-07-18
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