烫漂护绿技术制备超微绿茶粉工艺研究

Preparation process of superfine green tea powder by blanching treatment and green-protecting technology

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

中文摘要:

      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。

英文摘要:

      Objective To investigate the preparation process of superfine green tea by blanching treatment and green-protecting technology. Methods Summer-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. Results When 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. Conclusion The 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.