摘要
目的优化茶味山核桃加工工艺,研究茶多酚涂膜保鲜方法。方法采用单因素和正交实验设计结合感官评价方法,优化投茶量、热浸时间和两段式烘烤时间3个关键加工条件;采用加速破坏实验结合Q10法预测茶味山核桃的保质期。结果绿茶、红茶、白茶、乌龙茶4类茶味山核桃的最佳工艺分别为:①绿茶投茶量40 g、热浸时间1.5 h、两段烘烤时间组合为22 min+44 min;②红茶投茶量30 g、热浸时间1.5 h、两段烘烤时间组合为22 min+44 min;③白茶投茶量40 g、热浸时间1.0 h、两段烘烤时间组合为22 min+44 min;④乌龙茶投茶量40 g、热浸时间1.0 h、两段烘烤时间组合为22 min+44 min,经验证后感官评分均在89分以上。在60℃、相对湿度80%条件下,经0.05%和0.1%茶多酚涂膜后货架期分别延长了3 d和5 d,经Q10法预测25℃和10℃下经0.1%茶多酚涂膜处理的绿茶味山核桃的货架期分为达到305 d和9775 d,比未经涂膜的山核桃延长了57 d和1811 d。结论本研究优化所得茶味山核桃工艺合理可行,茶多酚涂膜可有效延长茶味山核桃货架期,本研究为解决当前大宗茶产能过剩、山核桃风味单调问题提供思路,为山核桃品质控制提供理论依据,有助于提高茶叶和山核桃两大特色资源增值利用。
Objective To optimize the processing technology of tea flavored Carya cathayensis Sarg.and study the preservation method of tea polyphenol coating.Methods The single factor and orthogonal experimental design combined with sensory evaluation method were used to optimize the 3 kinds of key processing conditions of tea dosage,soaking time,and two-stage baking time.Accelerated destructive test and Q 10 method were used to predict the shelf life of hickory.Results Green tea,black tea,white tea,and Oolong tea,4 different of tea flavored hickory products had been developed,and the optimal processing conditions were as follow:①green tea dosage of 40 g,soaking time of 1.5 h,and two-stage baking time of 22 min+44 min;②black tea of 30 g,soaking time of 1.5 h,and two-stage baking time of 22 min+44 min;③white tea of 40 g,soaking time of 1.0 h,and two-stage baking times of 22 min+44 min;④Oolong tea of 40 g,soaking time of 1.0 h,and two-stage baking times of 22 min+44 min.After verification,the sensory scores were all above 89.The shelf life of green tea flavored hickory was prolonged by 3 days and 5 days after coating with 0.05%and 0.1%tea polyphenols at 60℃and 80%relative humidity,respectively.Accordingly,the shelf life of green tea flavored hickory treated with 0.1%tea polyphenol coating at 25℃and 10℃was predicted to reach 305 days and 9775 days,which was 57 days and 1811 days longer than that of uncoated ones.Conclusion The optimized technology of tea flavored Carya cathayensis Sarg.is reasonable and feasible,and tea polyphenol coating can effectively extend the shelf life of tea flavored Carya cathayensis Sarg..This study provides ideas for solving the current problems of excess production capacity of staple tea and monotonous pecan flavor,provides theoretical basis for quality control of pecan,and helps to improve the value-added utilization of tea and pecan two characteristic resources.
作者
吴碎典
夏玉娥
马阳瑜
刘一
余丽燕
陈维斌
张海华
WU Sui-Dian;XIA Yu-Er;MA Yang-Yu;LIU Yi;YU Li-Yan;CHEN Wei-Bin;ZHANG Hai-Hua(Tea Industry Development Center,Taishun County Agriculture and Rural Bureau,Wenzhou 325000,China;Jiangde Tea Industry Co.,Ltd.,Hangzhou 311600,China;College of Food Science and Health,Zhejiang Agriculture&Forestry University,Hangzhou 311300,China;Wenzhou Qiyuan Technology Co.,Ltd.,Wenzhou 325000,China)
出处
《食品安全质量检测学报》
CAS
2024年第3期256-264,共9页
Journal of Food Safety and Quality
基金
浙江省第十五批科技特派员项目(泰顺县罗阳镇)
杭州市博士创新工作站项目(建德峰鼎站)。
关键词
茶叶
山核桃
茶多酚
加工工艺
保鲜
货架期
tea
Carya cathayensis Sarg.
tea polyphenol
processing
preservation
shelf life
作者简介
吴碎典,农艺师,主要研究方向为茶叶技术推广工作。E-mail:wsd689539@126.com;通信作者:张海华,研究员,硕士生导师,主要研究方向为食品加工及品质改良,茶叶加工&精深加工与茶食品技术开发。E-mail:hhzhang@zafu.edu.cn。
