不同杀青工艺原料茶加工饮料品质稳定性的研究

Effect of Raw Material Processing by Different Fixation Technology on the Stability with Quality of Tea Beverage

将不同杀青工艺绿茶原料加工成绿茶饮料,通过对茶饮料高温瞬时灭菌以及37℃、4℃下贮藏7 d后茶多酚、氨基酸、蛋白质、总糖等常规化学成分、儿茶素组分、香气组分以及色差、浊度、感官品质变化的系统研究,明确了不同杀青处理对浸出特性、理化成分含量、风味品质等的影响,提出了饮料用原料茶加工的适宜杀青工艺。

Different raw materials made by different fixation technology was adopted to process green-tea beverage. The extracting characteristics and content of quality components, organoleptic flavor are studied by the determination of polyphenols, amino acids, protein, sugar and other chemical components, and catechin components, aroma components as well as color, turbidity, combined with color, aroma, taste and other sensory evaluation, under the condition of fore-and-aft sterilization at high temperature and 37℃ storage 7 d, 4℃ storage 7 d. The fixation technology of raw materials which was suitable for green tea beverage was putted forward.