水质对绿茶饮料品质影响的研究进展

Research Status of the Effect of Water Quality on the Green Tea Beverage

为了解决茶饮料生产加工及储藏过程中的难题,国内外学者从水质方面入手进行了研究。本文叙述了泡茶用水或茶饮料用水的水质对茶汤在感官品质、储藏特性及理化组分上的影响,进而综述了水质的酸碱度、水中离子等对茶汤的感官风味、汤色品质、饮料稳定性等的影响作用,并总结茶饮料浸提用水的基本要求,得出茶饮料浸提用水一定要严格控制金属离子含量并保持较低酸碱度。最后文章总结了茶饮料生产中的经常遇见的问题,以期为以后的茶饮料水质研究提供渠道,最后达到为茶饮料生产用水的选择提供理论基础的目标。

In order to solve the problems in production, processing and storage process of tea beverage, domestic and foreign scholars carried out research in water quality. This paper described the effect of water quality of the tea infusion and tea drinks on the sensory quality, storage characteristics, and physical and chemical components of tea, discussed the effect of water pH, ions in water on sensory flavor, liquor color quality of tea and tea beverage stability, and then summarized the basic requirements of the tea beverage extracting water： the content of metal ions must be strictly controlled, and the water must maintain a lower pH value. Finally, the paper summarized the problem in the research and production of tea drinks in order to provide new channels for the theoretical study of tea beverage water and achieve the goal of providing a theoretical basis for the selection of tea beverage production water.