摘要
研究了UHT杀菌对绿茶饮料风味的影响,通过绿茶饮料在UHT杀菌前、后香气成分的定性、定量分析,说明UHT杀菌在杀死绿茶饮料中的有害及腐败微生物时,不仅可以极大程度地保留产品中的营养成分和风味成分,同时还增加了绿茶饮料的甜香成分。
The influence of UHT sterilization on the flavour of fresh green tea juice was investigated. The qualitative and quantitative analyses conducted on the fragrant components in fresh green tea juice before and after UHT sterilization reached a conclusion that the nutritive and flavouring components in the tea juice were kept to a great extent and the tea juice was made taste sweet and fragrant as a result of the UHT sterilization which killed the harmful and rotten microorganisms in the juice.
出处
《饮料工业》
2005年第3期27-30,共4页
Beverage Industry
关键词
UHT杀菌
绿茶饮料
风味
UHT sterilization
fresh green tea juice
flavour
