机构地区: 扬州大学旅游烹饪学院
出 处: 《现代食品科技》 2005年第2期5-8,29,共5页
摘 要: 以苏州碧螺春茶为原料,设计了16种不同保鲜剂,经过一定条件贮藏老化后,考察了它们对于碧螺春茶的保鲜效果,结果表明:处理9(硅胶和抗坏血酸钠系列)及处理11(焦亚硫酸钠和抗坏血酸钠系列)保鲜效果最好,处理1(铁粉和氯化钠系列)、处理6(铁粉、氯化亚铁、碳酸氢钠、反丁烯二酸和沸石系列)、处理12(细孔硅胶)、处理14(活性干燥剂)保鲜效果较好,并对感观品质各特点与生化成分含量的相关性做了分析研究。 Sixteen fresh-keeping agents are designed for the Biluochun green tea of the Suzhou. By comparing and analyzing theirs effect of fresh-keeping for biochemical components and sensor quality in storage, the result shows that the fresh-keeping agents of iron powder and sodium chloride, iron powder and ferrous chloride and sodium bicarbonate and succinic acid with zeolite, silica gel and active desiccant are better , the fresh-keeping agents of silica gel with sodium ascorbate and sodium pyrosulfite and sodium ascorbate are the best. At the same time, correlation of biochemical components and sensor quality are studied.