| 绿茶的微波杀青 |
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| 引用本文： | 励建荣,陆海霞,于平.绿茶的微波杀青[J].食品与发酵工业,2003,29(12):54-57. |
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| 作者姓名： | 励建荣 陆海霞 于平 |
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| 作者单位： | 杭州商学院食品、生物与环境工程学院,杭州,310035 |
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| 基金项目： | 国家科技攻关计划 (No.2 0 0 1BA80 4A2 5) |
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| 摘 要： | 以多酚氧化酶 (PPO)活性为指标对微波杀青工艺进行了初步研究 ,确定了微波杀青的最佳工艺条件 :投叶量 40g ,功率 72 9W ,杀青时间 180s。在该条件下多酚氧化酶几乎完全被钝化 ,且杀青叶呈浅黄绿色 ,柔软卷缩 ,有利于绿茶外形美观 ,香气的保持 ,达到了绿茶杀青的品质要求。
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| 关 键 词： | 绿茶 微波 杀青 多酚氧化酶(PPO) |
| 修稿时间： | 2003年9月1日 |
Study on Inactivation Technology for Green Tea by Microwave |
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| Li Jianrong Lu Haixia,Yu Ping.Study on Inactivation Technology for Green Tea by Microwave[J].Food and Fermentation Industries,2003,29(12):54-57. |
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| Authors: | Li Jianrong Lu Haixia Yu Ping |
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| Abstract: | The activity of PPO was chosen as an indicator for inactivating tea leaves by microwave. The optimum process factors were studied by orthogonal test and were found to be as following: 40 g for tea leaves input, 729 W for power of microwave, and 180 s for processing time. Under this optimal condition, the activity of PPO was almost inactivated, the color of leaves appeared light yellow green, and the texture of leaves were flexible therefore facilitating rolling up tea leaves. These contributed to favorable appearance and shape of the green tea and satisfied the processing requirement for green tea. |
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| Keywords: | green tea microwave inactivation polyphenol oxidase |
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