脉冲电场预处理对黑茶加工的影响及其对冷茶的影响
Hyunho Yeo1,2, Si-Yeon Kim1, Hafiz Muhammad Shahbaz3
1Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea.
Foods (Basel, Switzerland)
|January 11, 2024
概括
脉冲电场 (PEF) 通过加快枯和干燥,显著提高冷黑茶的产量. 此外,PEF处理还可以增强诸如茶叶类黄和茶叶类等关键化合物,改善茶叶质量和感官评分.
科学领域:
- 食品科学与技术 食品科学与技术
- 农业工程 农业工程
背景情况:
- 传统的冷黑茶生产涉及漫长的枯和干燥阶段.
- 优化这些流程对于提高效率和产品质量至关重要.
研究的目的:
- 研究脉冲电场 (PEF) 对加快黑茶生产中的枯和干燥的影响.
- 评估PEF预处理对冷黑茶的物理化学和感官属性的影响.
主要方法:
- 黑茶叶在1.0,1.5和2.0kV/cm的电场强度下进行了PEF预处理.
- 枯时间从8小时到12小时不等,并记录了干燥时间.
- 分析包括颜色测量 (a*, ∆E),多含量 (甲亚黄素,甲素) 和感官评估.
主要成果:
- 在PEF预处理过程中显著增加了色期间的红色 (a*) 和总色变化 (∆E) (p < 0.05).
- 干燥时间在2.0kV/cm的PEF处理下减少了多达50%.
- 在2.0kV/cm的PEF处理茶中,theaflavin (TF) 和thearubigin (TR) 含量分别增加了42%和54%.
- 在2.0kV/cm的PEF预处理时,获得了最高的感官评价得分.
结论:
- 产品环境染剂提供了一种有前途的方法,可以提高冷茶生产中枯和干燥过程的效率.
- PEF应用对最终产品的化学成分和感觉特征产生积极影响.
- 这项技术有可能优化黑茶制造以提高质量和缩短加工时间.
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