摘要
对绿茶茶汤的冷冻浓缩特性作了初步的研究,探讨了温度、冰相和液相浓度、浓缩比、溶质损失率之间的关系,并对浓缩前后茶汤进行了感官上的比较。结果表明,对于初始浓度为2°Brix的茶汤,茶汤初温5℃,冷冻温度在结晶点附近-4～-5℃时,浓缩效果最好,经浓缩后的茶汤品质稳定。
The characteristics of freeze concentration of green tea were studied,the relationships among the temperature and concentration of ice phase and liquid phase,concentrating ration and rate of solute loss were explored,and the special flavor of the concentrated green tea was compared with that of the unconcentrated. The results showed that for the initial concentration of 2°Brix of green tea,initial temperature of 5℃,freezing temperature of-4^-5℃,concentration effect was the best.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第2期208-210,共3页
Science and Technology of Food Industry
基金
公益性行业(农业)科研专项(3-35-15)
浙江省重大科技专项(2008C12038)
关键词
冷冻浓缩
绿茶
温度
freeze concentration
green tea
temperature
