Specialty And Security Of "Cold-making Tea"

"cold-making tea" is a tea product dunked directly by cold water or ice water, using modern biologic technology and meliorating tea machining skill . It is produced by adding compounded microbe preparation in its course of processing. This product is provided with the advantage of traditional tea and the drinkable convenience because it is dunked by cold water and even ice water without hot water. This advantage of dunking fashion can avoid the disadvantage of tea putridity, taste passivity and vitamin destroying due to oxidation action of hot water, at the same time, the product can keep long time and remain original color because of being dunked by cold water. At present, there is not this correlated product and report in the national and international markets. The study of cold-making tea is the best combination of biologic technology and food processing at the level of the food processing theory and practice, and it is the extend and innovation of tea processing technology, simultaneity, it is the grope of tea science and is accorded with the development direction of food processing in the 21 century."cold-making tea" is a new kind of tea soup-made skill by adding multiplex microorganisms into the tea leaves. In order to ensure the security of the skill and protect the rights of consumers, it is necessary to realize the quality of the tea-soup.In this research tea leaves sample were picked from "Fu-Yun" series tea tree and processed by certain procedure. According to relative standards, common ingredients abstracted from the tea soups respectively made by cold and hot waters were compared and the security of the ingredients were estimated. Results were as follows:1. Weight of extracts, green tea polyphenols, theine, catechin, flavonoid, dissociated amino acid were menstruated and analyzed by SPSS 12.0. Results showed that the methods of leaf stewing and the type of tea leaves samples (microorganism's positive and negative) had significant influence on the weight of the substances mentioned above. And the tea sample could be made by either cold or hot water, which is in accord with the consume custom..2.According to standard of GB15193.3-2003 and by means of maximal tolerant dosage(40 ml/ kg·BW), rats were infected by mouth with the tea leaves sample. Neither poisoned symptom nor...