Applied Research Of Instant Tea With High Ester-catechin In Preservation Of Several Agricultural Products

In order to explore the effect of high ester-catechin instant tea in the preservation of agricultural products,systematic research is applied in food,aquatic products,fresh cut flowers,mainly discusses the fresh-keeping effect on the sponge cake,large yellow croaker,and cutting rose.1.Research on antibacterial experiment with high ester-catechin instant teaThe experiment was conducted to investigate the antibacterial effects of six species on Bacillus subtilis,Escherichia coli,Staphylococcus aureus,sarcina lutea,pseudomonas aeruginosa,Streptomyces glaucus.The results showed that the instant tea works well on some aspects.The antibacterial percent were to be 33.9%?45.4%?66.7%?46.4%?33.3%?40.7%,And the antibacterial percent of staphylococcus was the highest,went to 66.7%,which would be contributed to the theory study on some agricultural products applying.2.Research on sponge cake experiment with high ester-catechin instant teaA novel formulation of sponge cake was subject to analyze.Instant Tea Powder(ITP)with high ester-catechin content was used to replace 0%,7.5%,12.5%,and 17.5%of flour to make sponge cakes,called the control,ITP1,ITP2,and ITP3,respectively.The microbiological analysis and lipid oxidation experiments were conducted;the odor,flavor,color,chewiness and overall acceptability of different samples were assessed by sensory evaluation.There was significant difference between ITP2 and control samples in hedonic sensory evaluation results;whereas ITP2 was rated highest in sensory evaluation results.The results also showed the sponge cakes with ITP had good antimicrobial and antioxidant activity compared with control samples,and the shelf life of ITP-treated cakes could be extended less than one day as a consequence.3.Research on cutting rose experiment with high ester-catechin instant teaThe experiment was conducted to investigate the effects of different treatments on the flower diameter,changing rate of fresh weight,water balance value,chlorophyll content and anthocyanin content of cutting rose.The result showed that group CK?group C and group D,have some effects on enhancing the vase life,and high ester-catechin content instant tea powder(groupD)lived more 2-3 days than groupA and groupB,showed some potential on improving fresh-keeping quality at the same time.4.Research on Pseudosclaena crocea experiment with high ester-catechin instant teaThe effects of eight different treatments on preservation of Pseudosclaena crocea were studied in this experiment,including ice-water treatment and seven different instant tea powder treatments,stored in-4? for days.Sensory evaluation,total viable bacteria counts(TVC),total volatile basic nitrogen(TVB-N)and pH value were determined by day0,day3,day6,day9,day13,day15 respectively.The results showed that,3#had the best effect on inhabiting the microbial growth,1#had the best effect on sensory scored,while 2#and 7#also could inhabit the microbial growth..