【作者】 王登良； 文新健； 龙志荣；

【Author】 Dengliang Wang, Xinjian Wen, Zhirong Long ( College of Horticulture, South China Agricultural University, Guangzhou 510642, China)

【机构】 华南农业大学园艺学院茶叶科学系；

【摘要】 实验的原理是通过在制茶过程中加入卡拉胶,在揉捻过程中与茶汁混合形成胶体覆盖在茶叶表面,形成微包装结构,以提高茶叶的贮藏能力。通过生化实验、茶叶审评实验和人工模拟气候实验来确定卡拉胶的最适添加量。人工模拟所候实验采用35 ℃和95％相对湿度的高温高湿气候加速茶叶的发霉过程。实验表明:不同添加量的卡拉胶在茶叶表面形成隔离空气的包埋结构,能一定程度提高茶多酚的保留量,其中 0．5％添加量的卡拉胶最为有效。在保鲜方面,低厚度的包埋结构起到隔离真菌和细菌的作用,减少茶叶发霉的机率,在一定程度上延长了绿茶的保质期。实验得出结论: 添加鲜叶量0．5％的卡拉胶可以提高茶叶中多酚类的保留量和延长茶叶保质期的作用。更多还原

【Abstract】 The principle of this experiment is to add the Carrageenan into the tea leaves during the process of rolling and form a micro-packing structure on the surface of tea . so as to raise the storable capacity of the tea. The experiment used the tea tasting, artificial weather experiment and bio-chemical examination to find out the most fitted level of the Carrageenan. In The artificial imitates the experiment, the parameters are 35℃ and 95% relative humidity . The heat high moisture and hot weather accelerate the mildew process of teas. The optimum amount of Carrageenan added into the green tea was determined by the biochemical analysis and tea tasting. Results showed that to add 0.5% Carrageenan can effectively improve the quality of green tea due to increase the amount of reserved tea polyphenoe decrease tea to become moldy and prolong the store period.更多还原