期刊论文

中文

湖南农业大学学报(自然科学版)

1007-1032

2002

28

6

509-511

10.3321/j.issn:1007-1032.2002.06.015

湖南省农业厅资助项目 (XN2 0 0 2 - 73 )；

本校为第一机构

为筛选出名优绿茶高效复合保鲜剂,以湖南郴州茶树良种示范场春季1芽1 叶加工而成的名优绿茶为原料,选择去湿除氧的保鲜剂对其进行破坏性贮藏3个月,从感官品质,生化成分,物理性状,儿茶素组分四方面比较分析了各保鲜剂的保鲜效果.结果表明,名优绿茶破坏性贮藏3个月后,香气、汤色、滋味、亮度、透光率以及各内含成分不同程度地劣变或下降;各复合保鲜剂对名优绿茶均有一定的保鲜效果,其中以变色硅胶+维生素C,变色硅胶+铁粉,焦亚硫酸钠+维生素C的保鲜效果为好.

By using the famous and precious green tea(as material which) made of one bud and one leaf in Spring in the improved variety tea plant of Chenzhou of Hunan Province,and choosing the keeping fresh agents with the function of absorbing the water and getting rid of the oxygen,three months of damaged storing experiments aim at screening the high efficient keeping fresh agents for the tea.The effect of the keeping fresh agents are analyzed from the four aspects of organoleptic quality,biochemical component,physical character and catechins,which reveals that the fragrance,infusion colour,taste,brigh...