Influence Of Microwave Irradiation On Quality Of Green Tea

The levels on depth processing and integrated utilization of tea were lower than developed countries, although China is one of the biggest tea-production countries.The tough tea as a raw material was applied in order to solve the resources waste problem and improve the resource value. Forward process project of enzyme-denature in a microwave oven was taken out and the tea powder with low consistency was got, for dissolve the difficulty on control of enzyme-denature condition. The techniques included following process: inject containing moisture, inflate on the tea by microwave, decrease consistency of keeping green tea powder, improve the quality of tea powder in favor of extraction of efficiency components and keeping of the color. Optimized condition on microwave enzyme-denature and dryness of tea was established, for provide of experimental foundation on development of products.The primary results could be summarized as follows:1. Tea powder with a perfect sense was made by above method. The content of tea polyphenols was higher 4.16% than that made by the traditional process. The content of amino acid was higher 1.36%.The content of coarse-fibred in the tea powder was lower 5.23% than the fresh tea.2. The tissue structure of infiltrated tea powder was destroyed more badly than the tea powder with not infiltration.3. The chromatogram of HPLC illustrated, the content of catechin in the tea powder made by the traditional process was decreased 7.56% than a year before. And the tea powder made by enzyme-denatured in a microwave oven was decreased 6.87% . The content of catechin and caffeine of tea powder were increased followed with prolongation of infiltration, the percent of EGC was increased 11.35%, EGCG 5.62%, EC 24.47%, ECG 16.36%, total count 10.49%, caffeine 4.69%. Making the...