| 罐装乌龙茶水的灭菌技术及其对茶汁品质的影响 |
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| 引用本文： | 罗龙新.罐装乌龙茶水的灭菌技术及其对茶汁品质的影响[J].茶叶科学,1996,16(2):147-152. |
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| 作者姓名： | 罗龙新 |
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| 作者单位： | 中国农业科学院茶叶研究所 |
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| 摘 要： | 研究了不同温度—时间的灭菌组合技术对罐装乌龙茶水的灭菌效果，获得了乌龙茶汁中微生物的耐热特性参数Ｄ值、ＴＤＴ值、ＴＲＴ值和Ｚ值，并计算了乌龙茶汁的杀菌值Ｆ和Ｆ０。结果表明，采用１０ｍｉｎ升至１２１℃，恒温１０ｍｉｎ，再用１０ｍｉｎ降至室温的杀菌技术是安全可靠的。文中还对高温杀菌对乌龙茶汁品质的影响进行了讨论
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| 关 键 词： | 乌龙茶 罐装茶水 灭菌技术 品质 |
Sterilization Technology for Canned Oolong tea and It's Influence on the Infusion Quality |
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| Luo Longxin.Sterilization Technology for Canned Oolong tea and It''''s Influence on the Infusion Quality[J].Journal of Tea Science,1996,16(2):147-152. |
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| Authors: | Luo Longxin |
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| Abstract: | Effects of various sterilizing temperature time combinations were investigated,obtaining the thermal resistance parameters (D,TDT,TRT and Z) of the microbe in the oolong tea infusion.Sterilizing parameters (F and F o)for canned oolong tea were worked out.Sterilization adopting the formulation,namely increasing the temperature from room temperature to 121 ℃ in 10 minutes,keeping the 121 ℃ for 10 minutes,and decreasing the temperature from 121 ℃ to room temperature in 10 minutes,was regarded as safe and effective.The influence of high temperature sterilization on the quality of canned oolong tea was also detailed. |
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| Keywords: | Oolong tea Canned tea Sterilization technology Quality |
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