原料对罐装绿茶水品质的影响

Effects of Raw Material on Quality of Canned Green Tea Beverage

研究了四种不同级别的茶叶原料对罐装绿茶水品质的影响。结果表明 ,随原料级别的降低 ,所制罐装绿茶水中多酚类、儿茶素、咖啡碱、氨基酸的含量下降 ;熟闷气味减弱、沉淀量减少、茶汤绿色度能很好保持。在低档原料的罐装茶水加工过程中 ,多酚类物质和色香味品质比较稳定 ,变化较小。研究还表明 ,茶汤沉淀的形成与多酚类。

Effects of raw materials(4 grades of green tea) on the quality of canned green tea drink were studied. The results showed that contents of polyphenols, catechins, caffeine and amino acids decreased, off_flavor aroma got weak and tea cream decreased with the drop of raw material grade. Therefore, the green color could be protected. During the processing of canned green tea with lower_grade material, polyphenols and organoleptic quality changed little. It also revealed that polyphenols and caffeine are not the decisive factors which cause the formation of tea cream.