Green Tea Fixation by Simultaneous Microwave and Hot Air Treatment

doi:10.7506/spkx1002-6630-201124041

Abstract

Abstract: The fixation of green tea by simultaneous microwave and hot air treatment was optimized based on PPO activity and water loss rate. After 60 s of treatment at 1200 W microwave power and 50 ℃ hot air temperature, 20 g of tea leaves almost completely lost PPO activity, became yellowish green, and showed naturally curly shape, soft texture and outstanding aroma thereby facilitating subsequent rolling and shaping. Therefore, the quality requirements of good fixation were met.

Key words: green tea, simultaneous microwave and hot air treatment, fixation, polyphenol oxidase (PPO), water loss rate

CLC Number:

TS272.4

GE Qing-feng，ZHANG Cong，YU Hai，WANG Zhi-jun. Green Tea Fixation by Simultaneous Microwave and Hot Air Treatment[J]. FOOD SCIENCE, 2011, 32(24): 196-199.

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Green Tea Fixation by Simultaneous Microwave and Hot Air Treatment

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