Effect of Polyglutamic Acid on the Preservation of Roasted Green Tea by Response Surface Optimization
In order to study the actual effect of polyglutamic acid on the preservation of green tea,the preservation process of polyglutamic acid aqueous solution coating was optimized by response surface methodology on the basis of single factor experiment with roasted green tea as sample.The results showed that the optimum preservation conditions of roasted green tea were identified with storage temperature of 3℃,drying temperature of 59℃,and polyglutamic acid concentration of 1.7%.The results of sensory experiments showed that the comprehensive sensory evaluation score of the samples treated with polyglutamic acid was 94.00,which was better than that of the untreated samples.The results of chroma measurement showed that the chroma of tea samples treated with polyglutamic acid changed little,and the original color of tea was almost retained.Therefore,the effect of polyglutamic acid preservation of stir-fried green tea was very significant,which can be used as a biological preservative for further research and development.
γ-polyglutamic acidstir-fried green teafresh-keepingresponse surface method
国家科技期刊平台
NSTL
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