添加剂对藤茶饮料品质稳定性的影响

The Effects of Additives on the Quality Stabilization of Tengcha Beverage

采用单因素试验设计方法,观察了4种添加剂对藤茶饮料加工及贮藏后品质的影响。结果表明:在pH3.0～5.0的条件下有利于茶汤黄酮的保存及色泽品质的稳定,沉淀减少;随着蔗糖添加量的增加,茶汤黄酮的保存率增加,冷藏条件下晶体析出减少,在常温及高温条件下沉淀增加,并以蔗糖添加量质量分数6.0%～9.0%为宜;质量分数为0.004%～0.010%Vc的添加量既有利于茶汤黄酮的保存,也有利于色泽品质及减少沉淀的形成;β-CD对减少茶汤沉淀及结晶效果明显,对茶汤黄酮及色泽的保护不明显。

Using the way of single factor experimental design, the effects of four kinds of additives on the qualities of Tengcha[Arnpelopsis grossedentata （Hand-Mazz） W. T. Wang] beverage after processing and preservation were studied. The results showed as follows： pH 3. 0-4. 5 or with adding 0. 004%-0. 010% vitamin C are the favorable conditions for the stabilization of flavones and color and the sedimentation reduction in the beverage： the content of flavones increased and the crystal decreased under stored condition of 4 ℃, but the sedimentation increased under 38 ℃ and at room temperature. The preferable adding content of sucrose was 6. 0% - 9. 0%; it was effective to reduce sedimentation and crystals,but to preserve flavones and color to add β-CD. Therefore, several kinds of additives should be selected to insure the qualities of Tencha beverages in the process of production.