灭菌对罐装绿茶水品质的影响

The Effects of Sterilization on the Qualities of Canned Green Tea Beverage

本文在分析高温灭菌前后绿茶水中主要品质成分及感官品质变化的基础上,进一步探讨了L-抗坏血酸对茶汤中儿茶素、氨基酸组分及色泽的保护效果。结果表明:经高温灭菌后,绿茶水中茶多酚氨基酸含量下降,咖啡碱则相对稳定,茶汤色泽黄变,香味熟钝;低级原料茶汤品质劣变程度较轻。添加L-抗坏酸对儿茶素、氨基酸组分没有明显的保护作用,但能达到护色效果。

Based on the analysis of main chemical components and organoleptic quality of canned green tea infusion during sterilization,the effects of L- ascorbic(vc) on catechins,amino acids compositions and infusion color were studied deeply.The results showed that the contents of polyphenols and amino acids decreased except steady caffeine during sterilization. At the same time,infusion color also got yellowish and off- flavor aroma thick..It was also revealed that there was smaller quality change of infusion extracted from low- grade material than from high- grade material in the process of sterilization.Added to the extraction,VC could prevent the color from damaging,but couldn't effectively prevent catechins and amino acids compositions during sterilization.