| 不同灭菌方式对普洱散茶品质及主要微生物的影响 |
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| 引用本文： | 宁井铭,张畏,牟启娅,张正竹,宛晓春.不同灭菌方式对普洱散茶品质及主要微生物的影响[J].食品工业科技,2011(8):65-67,70. |
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| 作者姓名： | 宁井铭 张畏 牟启娅 张正竹 宛晓春 |
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| 作者单位： | 1. 农业部茶及药用植物安全生产重点开放实验室,安徽合肥,230036
2. 云南省勐海茶厂技术中心,云南西双版纳,666200 |
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| 基金项目： | 国家支撑计划项目(2007BAD58B04,2007BAD58B06); 农业部现代农业产业体系(农科教发[2008]10号项目) |
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| 摘 要： | 采用紫外、热风、蒸汽和微波四种不同的灭菌方法对普洱散茶进行灭菌处理,对茶叶的灭菌效果、感官品质、茶叶内主要成分、微生物的存活量和技术特点等进行比较。结果表明,紫外、热风和微波三种灭菌处理符合普洱茶的卫生要求。其中,紫外灭菌设备简单、费用低,并可实现在线操作。厚度为0.5cm的散茶经紫外灭菌50s后,汤色、香气及滋味等俱佳,黑曲霉（Aspergillus niger）、青霉（Penicillium sp.）、根霉（Rhizopussp.）、毛霉（Nucor sp.）、土曲霉（Aspergillus terreus）等霉菌能够生存,有利于普洱茶在存放过程中进一步陈化。
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| 关 键 词： | 制茶工程 品质控制 灭菌 普洱茶 |
Effect of different sterilization methods on the quality and microbe survivals in loose Pu-erh tea |
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| NING Jing-ming,ZHANG Wei,MOU Qi-ya,ZHANG Zheng-zhu,WAN Xiao-chun.Effect of different sterilization methods on the quality and microbe survivals in loose Pu-erh tea[J].Science and Technology of Food Industry,2011(8):65-67,70. |
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| Authors: | NING Jing-ming ZHANG Wei MOU Qi-ya ZHANG Zheng-zhu WAN Xiao-chun |
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| Affiliation: | NING Jing-ming~1,ZHANG Wei~2,MOU Qi-ya~2,ZHANG Zheng-zhu~1,WAN Xiao-chun~1,*(1.Key Laboratory of Tea & Medicinal Plant and Product Safety,Ministry of Agriculture,Hefei 230036,China,2.Meng Hai Tea Factory,Xishuangbanna 666200,China) |
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| Abstract: | Four biocidal treatments,namely UV-,hot air-,hot steam-and microwave-sterilization were applied to loose Pu-erh tea samples in order to choose the best one during tea processing.Meanwhile,sterilizing effects,sensory qualities,chemical compositions,microbial survivals and technical features were compared.The results showed that online biocidal treatments using UV,hot air and microwave were suitable as hygiene requirement regards.In that,due to simple device,cost-saving investment,online-fitting operation,UV-... |
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| Keywords: | tea engineering quality control sterilization Pu-erh tea |
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