超高压处理对冷萃乌龙茶茶汤品质的影响

Influence of Ultra-high Pressure Treatment on the Quality of Cold Brew Oolong Tea

为了探究超高压(Ultra-high Pressure,UHP)处理对冷萃乌龙茶汤品质的影响,以乌龙茶为研究对象,考察了不同压力(100MPa~600MPa)和不同时间(2min~10min)对冷萃乌龙茶茶汤微生物、基本理化指标以及感官品质的影响。经过超高压处理后茶汤中菌落总数、大肠杆菌、霉菌和酵母菌都明显低于对照组(P<0.05),达到了商业无菌。超高压处理能够促进可溶性固形物、茶多酚、氨基酸等茶叶内容物的溶出,同时也会引起茶汤pH的下降。在一定的压力和时间范围内,超高压处理能够有效改善冷萃乌龙茶茶汤的感官品质。在500MPa,4min的实验条件下,冷萃乌龙茶茶汤感官品质最好。

To explore the effects of ultra-high pressure(UHP)treatment on the quality of cold brewing oolong tea soup,the microorganisms,basic physicochemical indexes and sensory were investigated when treated by different treatment pressure(100MPa~600MPa)and treatment time(5min~20min).The main research results were as follows:the total number of bacterial colonies,Escherichia coli,mold and yeast in the tea soup treated with UHP were significantly lower than those in the control group(P<0.05),which reached commercial asepsis;UHP treatment could increase the contents of total soluble solids(TSS),polyphenols and amino acids in cold brew oolong tea soup,but also leaded to the decrease of pH of tea soup;under a certain pressure and time range,UHP treatment could effectively improve the sensory quality of cold brew oolong tea,and the sensory quality was the best under the treatment condition of 500MPa and 4min.