糖类和骤冷对红茶冷后浑形成的影响

Effect of Carbohydrates and Quenching on Black TeaCream Formation

研究了添加糖类和骤冷对红茶冷后浑形的影响，结果表明，还原糖抑制红茶冷后浑比非还原糖有效。还原糖中的双糖一旦与多糖作用结合后，对防止多酚类分子相互聚集具有立体障碍作用，其抑制冷后浑的效果优于单糖，淀粉促进茶汤冷后浑形成。冷后浑随冷却速率加快而增加．

The role of some carbohydrates and quenching in the formation of tea cream was in-vestigated.The results revealed that reducing sugars are more effective in inhabiting tea cream for-mation than non-reducing sugar and among reducing sugars,the disaccarides which are supposed tohave effective stereo hindrance for preventing polyphenols to aggregate with one another once theyinteract with polyphenols,are in turn better than monosaccharides.Starch encourages tea cream-ing,Tea cream separated from tea infusions increased with quenching rate.