不同品种原料绿茶饮料加工特性研究

Study on Processing Property of Different Tea Varieties During Heat Sterilization and Storage

以绿茶鲜汁饮料为对象,研究灭菌及贮藏老化处理对绿茶鲜汁饮料的感观品质及相关生化成分的影响,探讨了不同茶树品种绿茶饮料的加工特性.结果表明:菊花春和浙农121品种有较高的浸出率,分别达到27.71%和24.71%,但处理间除菊花春外其余差异不明显.高温灭菌和老化处理过程中,菊花春和福鼎饮料汤色变化较小,明度的变化率分别为0.77%和1.25%,故品质较为稳定.多酚类含量以鸠坑和福鼎品种较高,分别达到1.557和1.377 g.L-1;而碧云和龙井43氨基酸含量较高,分别达到0.409和0.242 g.L-1;碧云和浙农121咖啡因含量较高,分别达到0.735和0.662 g.L-1.而感观评定结果表明,菊花春和福鼎滋味品质较好.从提取率、色差、滋味品质、浑浊度变化等角度综合考虑,菊花春、福鼎品种较适宜于绿茶鲜汁饮料的生产.

The influences of sterilization and storage on quality of six fresh green tea beverages were studied. The results showed that solids extracting yield of Juhuachun and Zhenongl21 was 27.71%, 24. 7 %, respectively, which were a bit higher than the other varieties. The color difference of Juhuachun and Fuding was obviously smaller than the other beverages during heat sterilization, which was 0.77% and 1.25% ,respectively. The content of tea polyphenols in Jiukeng and Fuding was higher, which was 1. 557,1. 377 g·L^-1, respectively, the content of amino acid in Biyun and longjing43 was higher,which was 0. 409 , 0. 242 g·L^-1, respectively, and the content of caffeine in Biyun and zhenongl21 was higher, which was 0. 735 ,0. 662g·L^-1,respectively. Significant variation in quality attributes were observed in different varieties. As sensory valuation, concentration of caffeine and tea polyphenols were taken into account, Juhuachun and Fuding were found to be better varieties for the manufacture of fresh green tea beverage.