无糖乌龙茶饮料贮藏期间理化成分和感官品质的变化

Changes of Physical and Chemical Components and Sensory Qualities in Sugar-Free Oolong Tea Beverage During Storage

为了解无糖茶饮料贮藏期间风味品质和功能性成分的劣变情况,本文对无糖乌龙茶饮料室温避光贮藏期间的理化成分和感官品质进行了研究,结果表明,随着贮藏时间的延长,茶汤中的茶多酚、表没食子儿茶素没食子酸酯(EGCG)、表没食子儿茶素(EGC)、咖啡因、Vc含量均逐渐下降,pH值变动较小,H_(2)O_(2)总体呈现"双驼峰"的变化趋势,L值略有下降,a值有增加,b值变动较小,澄清度略有下降,微生物含量几乎没有变化,茶饮料的色泽逐渐加深,明亮度略有降低,熟闷味和苦涩味表现为先降低后增加的趋势,但是贮藏9个月,该款茶饮料的理化指标和感官指标均在可接受范围内,因此,室温避光贮藏9个月,基本可以较好地保持住茶汤的风味品质。

In order to know the deterioration of flavor quality and functional ingredients during storage of sugar-free tea beverages,the physical and chemical components and sensory qualities of sugar-free oolong tea beverage during storage at room temperature in the dark were studied in this paper.The results showed that with the prolongation of storage time,the contents of tea polyphenols,EGCG,EGC,caffeine,and Vc in tea infusion gradually decreased The value of pH changed little,H_(2)O_(2) generally shows a"double hump"change trend,the value of L slightly decreased,the value of a increaseed,the value of b changed little,clarity reduced slightly,microbial count was almost unchanged.The color of the tea beverage gradually deepened,the brightness decreased slightly,the ripe taste,bitterness and astringency showed a trend of decreased first and then increased.After 9 months of storage,the physical and chemical indexes and sensory indexes of this tea beverage were acceptable.Therefore,it can basically keep the flavor quality of the tea beverage when stored at room temperature in the dark for 9 months.