摘要
研究了４种不同化合物对绿茶水高温灭菌过程防褐变的作用，证明四硼酸钠和亚硫酸钠能够 显著抑制高温灭菌对叶绿素的破坏作用，Ｌ－抗坏血酸和半胱氨酸对高温灭菌过程中茶多酚的氧化有显 著抑制作用，同时茶汤亮度明显提高。Ｌ－抗坏血酸与半胱氨酸和亚硫酸钠组合处理对绿茶水的保质效果 优于Ｌ－抗坏血酸单独处理。
Effect of four chemical compounds on preventing canned green tea drink from browning during high temperature sterilization was studied. The results showed that sodium tetraborate and sedium sulfite could markedly inhibited the degradation of chlorophyll, L-ascorbic acid and cysteine significantly sup- pressed the oxidation of tea polyphenols during high temperature sterilization of canned green tea drink. The effect of combination of L-ascorbic acid with cysteine and sodium sulfite on anti-browing of green tea liquor was better than that of single compound of L-ascorbic acid.
基金
浙江省科委基金!981110408
关键词
绿茶
饮料
抗褐变
罐装
质量
green tea drink
anti-browning
liquor colour
tea polyphenols
