绿茶无氧加工工艺及设备研究的中期报告.docxVIP

绿茶无氧加工工艺及设备研究的中期报告 中期报告：绿茶无氧加工工艺及设备研究 摘要： 绿茶是我国传统的饮品之一，具有多种生理保健功能。在生产过程中，一般采用氧化发酵的方法制作，但是这种方法会使茶叶中的维生素C流失，影响茶叶的品质。因此，本研究旨在探讨绿茶无氧加工的工艺及设备，以提高绿茶的品质和市场竞争力。 本研究采用实验室试验和工厂实践相结合的方法，对绿茶无氧加工工艺及设备进行探讨。研究发现，无氧加工可以减少茶叶的维生素C流失，并且使茶叶口感鲜爽，色泽翠绿，品质稳定。同时，无氧加工的设备包括真空烘箱、真空包装机、氧气吸附器等设备，可以有效地保持茶叶的新鲜度和品质。 此外，本研究还探讨了无氧加工对绿茶中其他营养成分的影响，发现无氧加工可以保留茶多酚和茶氨酸等成分，在保证茶叶保鲜的同时，不会影响茶叶的口感。因此，无氧加工是一种有前途的茶叶加工方法，可以提高茶叶的品质和保鲜能力，增加茶叶在市场上的竞争力。 关键词： 绿茶；无氧加工；维生素C；茶多酚；茶氨酸；品质 Abstract: Green tea is one of the traditional Chinese beverages with various physiological and health functions. In the production process, the general method of oxidation and fermentation is usually used, but this method will cause the loss of vitamin C in tea leaves, affecting the quality of tea. Therefore, this study aims to explore the process and equipment of oxygen-free processing of green tea to improve the quality and market competitiveness of green tea. This study combines laboratory experiments and factory practice to explore the process and equipment of oxygen-free processing of green tea. The study found that oxygen-free processing can reduce the loss of vitamin C in tea leaves, and make the tea taste fresh, with a green color and stable quality. At the same time, the equipment for oxygen-free processing includes vacuum ovens, vacuum packaging machines, oxygen absorbers, etc., which can effectively maintain the freshness and quality of tea. In addition, this study also explores the impact of oxygen-free processing on other nutrients in green tea. It is found that oxygen-free processing can retain ingredients such as tea polyphenols and theanine, ensuring tea freshness while not affecting the taste of tea. Therefore, oxygen-free processing is a promising method of tea processing, which can improve the quality and preservation ability of tea and increase its competitiveness in the market. Keywords: Green tea; oxygen-free processing; vitamin C; tea polyphenols; theanine;quality