Nano-Packaging And Processing Technology On Preservation Quality Of Tea

Quality of tea especially high-grade green tea deteriorated easily during storage and transportation, which will lower merchandise and economy value of the tea. Much attention has been paid to the storage techniques of green tea, such as cold storage, deoxidizer packaging, nitrogen packaging and vacuum packing. However, most of these strategies are expensive and time-consuming. Thus, there is an urgent need to have alternative technologies to inhibit the undesirable physicochemical and biochemical changes during storage.In recent years, the development and the application of the new machinery and the new nano-material which has attracted increasing attention because of their unique advantages obtains the large-scale application in the food packing industry. Therefore, the objective of this work was to use the new tea processing machinery and the advantage of the novel nano-packing material, to prepare one kind of microwave process, sharp quenching processing the craft which unifies with the nanometer packing material. The main results were as follows:Its effect on preservation quality of green tea (Biluochun) during storage in 35℃lasted 80 days and room temperature lasted one year were investigated. Results showed that nanocomposite-based packing (NCP) had quite beneficial effect on physicochemical and sensory quality compared with normal packing (polyethylene bags). After three months storage in 35℃, the moisture of Biluochun with NCP was decreased by 3.7% compared with the normal packing. Meanwhile, the contents of amino acid, tea polyphenols, chlorophyll and ascorbic acid were increased by 6%,10.7%,13.7%,41.9% for Biluochun respectively. And after one year storage in room temperature, the moisture of Biluochun with NCP was decreased by 3.7% compared with the normal packing. Meanwhile, the contents of amino acid, tea polyphenols, chlorophyll and ascorbic acid were increased by 6.27%,7.4%,20%,57.13%.Moreover, the sensory quality of NCP was also superior to that with normal packing. Therefore, the novel NCP material may provide an attractive alternative to maintain the preservation quality of green tea at a high level during a long-term storage.Use the tea craft of sharp quenching processing after the microwave process and green moveing on 80 day-long to the tea to maintain freshness the research. Results showed that Sharp quenching processing can obviously enhance the tea to maintain freshness the quality. After three months storage in 35℃, the moisture of Biluochun with sharp quenching processing was decreased by 3.5%After 80 days storage in 35℃, the moisture of Biluochun with Sharp quenching processing was decreased by 3.5% compared with the normal packing. Meanwhile, the contents of amino acid, tea polyphenols, chlorophyll and ascorbic acid were increased by 5.1%,10%,15.3%,40.1% for Biluochun respectively. Therefore, after sharp quenching processing, may enhance the green tea to store the quality effectively.