摘要
采用辐照灭菌、紫外灭菌、微波灭菌、高压蒸汽灭菌、巴氏消毒、臭氧灭菌6种灭菌方法处理晒青茶,检测灭菌后晒青茶的菌落总数、生化成分并进行感官审评,以筛选出适宜的晒青茶灭菌方法。结果表明,辐照灭菌和高压蒸汽灭菌能将晒青茶中的微生物彻底杀灭;7.5 kGy辐照灭菌对茶叶生化成分影响最小,仅可溶性糖、儿茶素、花旗松素、芦丁、木犀草素的含量变化显著(P<0.05);感官审评也证实,7.5 kGy辐照灭菌对晒青茶感官品质的影响最小,即晒青茶的最佳灭菌方法为7.5 kGy辐照灭菌。
In order to screen out the appropriate sterilization method for sun-dried green tea, six sterilization methods including irradiation sterilization, ultraviolet sterilization, microwave sterilization, high-pressure steam sterilization, pasteurization and ozone sterilization were used to treat sun-dried green tea, then total viable counts, biochemical composition and sensory evaluation of sun-dried green tea after sterilization were determined. The results showed that microorganisms in tea leaves were sterilized fully by methods of high-pressure steam sterilization and irradiation sterilization, 7.5 kGy irradiation sterilization had the least effect on the biochemical compositions of tea, only the contents of soluble sugar, catechin, flagellin, rutin and luteolin changing significantly(P<0.05). Meanwhile, sensory evaluation also confirmed that 7.5 kGy irradiation sterilization had the least effect on sensory quality of sun-dried green tea. In conclusion, the best sterilization method of sun-dried green tea was 7.5 kGy irradiation sterilization.
作者
安江珊
王利妍
刘琨毅
吕伟
李崇萍
李红叶
赵明
AN Jiangshan;WANG Liyan;LIU Kunyi;LYU Wei;LI Chongping;LI Hongye;ZHAO Ming(College of Long run Pu-erh Tea,Yunnan Agricultural University,Kunming 650201,China;College of Wuliangye Technology and Food Engineering,Yibin Vocational and Technical College,Yibin 644003,China)
出处
《轻工学报》
北大核心
2022年第1期40-45,共6页
Journal of Light Industry
基金
国家自然科学基金项目(31760225)
云南省中青年学术技术带头人后备人才培养项目(2017HB026)。
关键词
灭菌方法
微生物
生化成分
感官审评
sterilization method
microorganism
biochemical composition
sensory evaluation
