摘要
低温流通保存茶叶过程中,为保证茶叶新鲜度,选取适宜温度十分重要。为研究低温流通对茶叶保鲜度的影响,取茶叶样本预处理后,分别在不同温度下贮藏一定时间,然后计算茶叶样本失重率、叶绿素含量、Vc含量以及感官品质。结果表明:8℃时茶叶失重率为4.78%,低于其他3种温度,且在8℃时,Vc平均含量为10.66 mg g,高于其他3种温度,因此,8℃时茶叶综合保鲜效果最好。
It is important to select appropriate temperature to ensure freshness of tea during low temperature circulation.To study effects of low temperature circulation on tea freshness,tea samples were pretreated and stored at different temperatures for a certain time,then weight loss rate、chlorophyll content、Vc content and sensory quality were measured.Results showed that weight loss rate of tea at 8℃was 4.78%,which was lower than the other three kinds of temperature,and average content of Vc was 10.66 mg g,which was also higher than the other three kinds of temperature.Therefore,best comprehensive freshness preservation effect of tea was at 8℃.
作者
杨建良
王丽伟
YANG Jianliang;WANG Liwei(Shijiazhuang Agricultural School,Shijiazhuang Hebei 050047,China)
出处
《农业工程》
2019年第12期61-65,共5页
AGRICULTURAL ENGINEERING
关键词
低温流通
食品保鲜度
茶叶
建模
失重率
Vc含量
low temperature circulation
food freshness
tea
modeling
weight loss rate
Vc content
作者简介
杨建良,高级讲师,研究方向:物流电商。E-mail:yjl313@126.com
