【作者】 励建荣； 陆海霞； 于平； 徐捷；

【Author】 Li Jianrong Lu Haixia Yu Ping Xujie (College of Food Science,Biotechnology and Environmental Engineering,Hangzhou University of Commerce,HangZhou,310035)

【机构】 杭州商学院食品生物与环境工程学院；

【摘要】 本文以多酚氧化酶(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,功车729W,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,有利于塑造绿茶美丽外形,具有良好的香气达到了绿茶杀青的品质要求。更多还原

【Abstract】 In the theses,we took the activity of PPO as the parameter to make a preliminary study of the killing out technology by microwave and determine the optimum process factors by orthogonal test:the tea leaves input was 40g,the power of microwave was 729W,and the killing out time was 180s.Under the optimal condition,the activity of PPO was almost inactived,the color of leaves appears ingenue,and the leaves felt soft and rolled up.All those were favourable to the appearance and shape of the green tea,which met the quality of green tea.更多还原