A Comparison of Selected Phytochemical and Antioxidant Potential of Two Tea Beverages

Herbal teas have been used as medicinal aids for centuries to treat a myriad of illnesses and have also been suggested to function in chemoprevention. Having numerous phytochemicals, the purported health benefits of herbal teas may be due to their antioxidant potential. Herbal tea blends infused with spices are increasing in popularity in U.S., and preliminary studies suggest the synergistic effects of combining herbal teas and spices. Some teas that are increasing in popularity include raspberry leaf, strawberry leaf, and hibiscus. The objectives of this study were to determine the antioxidant capacity of tea beverages (herbal (HT) (functional yogurt-based beverage-new product) and Chai (CT) (store bought) and to determine consumer preferences of tea beverages (HT and CT). Total phenolic content (TPC), total flavonoid content (TFC), free radical scavenging activity by 1,1-diphenyl-2-picryhydrazyl (DPPH), trolox equivalent antioxidant capacity (TEAC) and ferric reducing antioxidant power (FRAP) were evaluated in methanolic and aqueous beverage extracts. A functional yogurt-based beverage (HT) was developed and sensory analysis was also conducted using a 5-point hedonic scale comparing consumer preference of HT or CT beverages. The highest phenolic content was observed in CT aqueous extracts (AQ) (500 mg GAE/g), all other extracts had significantly (P ≤ 0.05) lower phenolic content. CTAQ had significantly (P ≤ 0.05) higher flavonoid content compared to all other extracts (1.7 mg CAE/g). The highest DPPH radical scavenging activity was observed in HT methanolic extracts (ME) (44.48% inhibition). The lowest DPPH radical scavenging was observed in HTAQ (21.88% inhibition). Approximately 61% of sensory panelists gave the yogurt-based developed product a rank of 4 or greater (on a 5-point hedonic scale) with 41% of panelists preferring the HT beverage over CT beverage. The results of this study suggest that a combination of herbal teas and spices may benefit consumers by improving their antioxidant status and may have potential as a functional-beverage.

Study on Processing Technology of Health Beverage Made from Artemisia Selengensis Turoz and Green Tea

This study took Artemisia selengensis Turoz and green tea as primary materials and sugar, lemon acid potassium as supplementary materials to make compound health beverage.The main influence factors to the quality of the compound beverage were investigated,such as addition amounts ofArtemisia selengensis juice, green tea juice,sugar and lemon acid.By orthogonal test ,the best formula of the compound health beverage is Artemisia selengensis juice 10 ml, green tea juice 200 ml, sugar 6 g and lemon acid 0.06 g. The optimum stabilizer of the beverage is CMC-Na with 0.03% amount.

Isolation and identification of Starmerella davenportii strain Do18 and its application in black tea beverage fermentation

The objective of this study was to isolate and identify a yeast strain from the kombucha beverage and evaluate its potential as a novel starter in beverage fermentation in vitro.Starmerella davenportii Do18 was characterized for its cholesterol reduction;growth at different conditions such as temperatures(25,30,37 and 42◦C),low pH(1.2,1.5,2.03.0,and 7.0),bile salts(0%,0.25%,0.5%,1%and 2%)high-sucrose stress(2%,10%,20%,40%and 60%);and in-vitro survival in gastric and intestinal environments.Results showed that the yeast strain has a cholesterol-lowering capacity of 45%±2%,grew at temperature of 37◦C and is resistant to pH 1.5,2%bile and 40%sucrose solution,could survive in simulated gastric and intestinal environments.The physicochemical characteristics of the fermented beverages were also evaluated,which indicated that the yeast has pH reduction capacity and can produce organic acids and volatile compound such as 2-phenylethanol.Furthermore,the fermented beverage also has high total phenolics and flavonoids content and showed great antioxidant and antimicrobial activities.Therefore,the findings of this research provide strong evidence that S.davenportii Do18 has good fermentation properties,can be a potential starter in food and beverage fermentation.

Development of a Fubaiju Compound Tea Beverage

[Objectives]This study was conducted to develop a compound tea beverage with local characteristics.[Methods]A chrysanthemum compound tea beverage was developed using Fubaiju and Yunwu tea as the main raw materials,supplemented by wolfberry,through single factor test and orthogonal test,combined with sensory evaluation.[Results]The final product formula was the volume ratio of Fubaiju extract and Yunwu tea extract 2∶1,wolfberry juice 15%,white sugar 4%,citric acid 0.04%,and xanthan gum 0.05%.The prepared compound chrysanthemum tea beverage had the aroma and taste of Fubaiju,Yunwu tea and wolfberry,and tasted good.[Conclusions]This study provides reference for the deep processing and application of the two local special resources,Fubaiju and Yunwu tea.

Jindan Tea—A Magic Beverage

Jindan Tea is a new green drink manufactured by the Guizhou Mengxu Jindan Health Product Corporation, Ltd. Using natural tea growing in the wilds of Guizhou and rare Chinese herbal medicine, Jindan tea is made through the combination of a ancient secret home recipe and computerized modern technology. It has a natural taste with no additives or pigments. Scientific tests show

茶饮料标准建设现状与思考

茶饮料因其兼具健康与美味的品质特性深受广大消费者青睐,逐渐成为饮料市场的主力军。随着人们消费生活需求的升级,标准化、健康化成为茶饮料产业高质量发展的关键。文章从茶饮料标准化现状出发,梳理分析了工业茶饮料、现制茶饮料标准技术要求,重点剖析现制茶饮料标准化水平及其存在问题,对未来该领域标准化工作提出思考和展望,以期为高标准引领茶饮品行业高质高效发展提供参考和借鉴。

茉莉花茶基底茶产品现状及发展对策

通过调研全国最大的茉莉花茶加工基地——横州市的茉莉花茶基底茶产品的茶坯产地、香气、外形、质量等级等现状,分析了当前茉莉花茶基底茶产业中存在的专门加工工艺缺乏、标准体系缺失、加工粗放、产品质量参差不齐等问题,提出针对性的发展对策,为茉莉花茶基底茶及新式茶饮产业的健康发展提供思路。

基于CiteSpace的茶饮料研究可视化分析

为了更全面地了解国内外茶饮料的热点内容和研究进展,本文以Web of Science核心合集数据库为数据源,采用可视化数据分析软件CiteSpace v 6.1.6R对2002~2022年WOS收录的1247篇英文文献的年度发文量、作者共现与共被引、研究机构、国家发文量、期刊和研究热点进行可视化分析。分析结果表明,国内外对茶饮料研究的热度持续升高,年度发文量呈现逐年上升的趋势。发文数量大于4篇的核心作者584人,占总作者人数的82.4%。机构发文量的主力来自中国高校,其中发文量第一的机构是安徽农林大学。中国是发文量最大的国家,其次是美国、日本。刊载量较大的期刊主要集中在农业和食品化学领域,Journal of Agricultural and Food Chemistry是共被引频次最高的期刊,共被引988次。“caffeine”“acid”“catechin”是茶饮料研究的高频关键词,研究热点主要集中于茶饮料中活性物质的检测和提取、发酵茶、抗氧化和抗菌活性。综上所述,有关茶饮料的研究仍处于上升态势,但现有研究存在作者机构间合作不足、研究领域较为局限、研究方法趋同等问题,该领域学者应当加强多方面合作交流,拓宽研究广度与深度,共同推进该领域研究发展。本研究为后期从整体上更加深入了解全球茶饮料研究现状提供借鉴思路。

创新驱动下的新式茶饮产业可持续发展:历程、挑战与展望

新式茶饮作为传统茶文化的现代延伸,通过创新融合了多样化的食材与技术,满足了当代消费者对健康茶饮的新口味和个性化需求。新茶饮市场规模持续扩大,品牌竞争日益加剧,企业需不断创新以实现可持续发展。文章探讨了新茶饮的发展历程、原料迭代、运营模式,分析了行业的发展趋势、面临的风险与挑战,以及未来的发展方向,为新茶饮行业的可持续发展提供了策略建议。

新式茶饮消费对传统茶消费意愿的反哺效应分析

新式茶饮是在传统茶基础上进行创新和发展的产物。中国悠久的饮茶历史,为新式茶饮发展提供了广阔的空间;传统茶丰富的风味以及包容性,成为新式茶饮创新的重要条件。新式茶饮消费是否会反过来影响传统茶消费?建立了一个新式茶饮消费影响传统茶消费的理论模型,揭示了其中的反哺机制,然后基于新式茶饮调研数据,实证检验了新式茶饮消费对传统茶消费的影响。研究发现,新式茶饮消费对传统茶消费存在反哺效应。机制分析表明,消费新式茶饮能够让消费者产生溯源心理和积累一定的与茶相关的知识,从而促进消费者的传统茶消费意愿。异质性分析表明,反哺效应在奶盖茶系列和奶茶系列中的影响更为突出;健康意识较高的年轻群体更容易受到影响。研究结论有助于理解新式茶饮培育茶叶消费者的路径,也对进一步拓展我国茶叶消费具有参考意义。

基于低共熔溶剂的分散液液微萃取法测定茶饮料中68种农药残留

为同时定量检测茶饮料中68种农药的多残留情况,本研究利用低共熔溶剂(DES)作为萃取剂,结合分散液液微萃取(DLLME)技术对目标农药进行萃取富集,再通过高效液相色谱-串联质谱法(HPLCMS/MS)检测目标农药残留量。结果表明,通过DES提取和涡旋离心处理可有效去除茶饮料中的杂质,并将目标农药富集。茶饮料中68种目标农药在1~500 ng·mL^(-1)范围内线性关系良好,线性关系系数均高于0.996,定量限为0.2~10μg·kg-1,3个添加水平(10、50、100μg·kg^(-1))的平均回收率为59.1%~113.7%,相对标准偏差均<10%。综上,本方法具有快速简便、绿色环保、性能良好等优势,可满足茶饮料中农药多残留的检测要求。本研究结果为茶饮料中农药残留检测提供了技术支持。

中国新式茶饮行业现状调查与未来趋势分析

近年来,新式茶饮行业迅速发展,已成为现代饮品消费的重要组成部分。相对于传统瓶装茶所强调的标准化和便捷性,新式茶饮更加注重创新、个性化和社交性,符合当代消费者的品牌和社交需求。然而,随着行业的不断扩张,饮品配方同质化现象愈发严重,行业标准化程度相对较低,且潜在的健康问题逐渐凸显。通过文献综述,并采用消费者问卷调查方法,分别对112份学生和203份全体消费群体的匿名问卷数据进行了分析。调查内容涵盖了对饮品口味和品牌的喜好、饮用频率、健康担忧及价格接受度等方面的问题,旨在全面了解消费者对新式茶饮的接受程度及相关偏好情况。同时结合文献综述,深入剖析新式茶饮行业的现状和发展趋势,分析了产品创新、消费者市场偏好、健康需求、行业标准的制定及数字化趋势等方面的情况。综合以上因素,探究了新式茶饮行业未来的可能发展方向和创新潜力,并就行业的可持续发展提出建议。

红茶-花生蛋白复合饮品工艺优化及其营养特性研究

以红茶、花生为主要原料,脱脂奶粉、白砂糖为辅料,研制一款营养丰富、口感良好的红茶-花生蛋白复合饮品,并基于感官评分、蛋白质含量、脂肪含量、渗透压等指标研究该复合饮品的最佳工艺条件及营养特性。结果表明:红茶-花生蛋白复合饮品的最佳工艺条件为花生蛋白浆与红茶汁体积比1∶2、脱脂奶粉添加量10%、白砂糖添加量2%,在此条件下,所制备复合饮品的感官评分最高(86分),蛋白质含量为5.51 g/100 g,脂肪含量为5.90 g/100 g,总酚含量为139.04μg/mL,总黄酮含量为258.98μg/mL,脂肪液滴分布均匀且平均粒径(7.54μm)较小,渗透压(336.00 mmol/kg)接近人体血液渗透压,可满足消费者对感官品质和健康饮食的要求。

基于正交试验与模糊综合评价优化“薄荷茶咖”配方研究

以白芽奇兰乌龙茶、咖啡、牛奶为原料添加适量的薄荷糖浆,配制“薄荷茶咖”饮品。通过正交试验和模糊综合评价方法优化其配方,结果表明在茶水比例1∶30、咖啡与水的比例1∶15为常量的情况下,“薄荷茶咖”优化最佳配方为牛奶∶薄荷糖浆∶茶汤∶咖啡=40∶6∶32∶15。模糊综合评价可以将主观评价标准作定量分析,对饮品配方进行综合感官评判;多因素多水平的正交试验设计可以高效、快速、经济地解释各因素对饮品风味的影响。文章所建立的研究模型和评价方法有望为调饮茶产品的设计与配方优化提供借鉴。

新式茶饮茶原料现状及发展趋势分析

新式茶饮是茶产业融合创新发展的新引擎,是解决茶行业产供销需求的重要途径。文章主要阐述了新式茶饮的概念,介绍了现制茶饮及茶原料的发展历程,分析了新式茶饮茶原料核心品类、当前原料供应遇到的问题及未来发展趋势。为新式茶饮茶原料产业未来的创新发展提供建议。

蓝药睡莲花茶饮料的研究

蓝药睡莲是一种生长在湖泊和河岸的热带鲜花草本植物,目前主要应用鲜切花的观赏,在其他方面应用较少,而鲜切花保质期短,容易导致浪费严重,所以就蓝药睡莲开发一种花茶饮料。采用正交设计试验得到了茶汤最佳浸提工艺为:浸提温度65℃、浸提时间15min、料液比1:300,在此条件下得到的蓝药睡莲茶汤品质最好。在茶汤浸提工艺的基础上对蓝药睡莲花茶饮料进行研究,当添加柠檬酸为0.01%、白砂糖为3%、三氯蔗糖为0.006%、柠檬酸钠0.01%、CMC-Na为0.1%、EDTA-二钠为0.0015%时得到的蓝药睡莲花茶饮料稳定性好,且具有蓝药睡莲独特的风味。

现制茶饮产业现状分析与发展展望

茶叶是我国传统优势农产品,受到社会老龄化及消费形势影响,我国茶叶消费增值方式迎来巨大挑战,推动现制茶饮成为近年来茶叶增值的新渠道。针对当前蓬勃发展的现制茶饮产业(包含新茶饮),文章从茶叶产业从业者角度,根据茶叶及相关行业技术进步和规模将产业发展分为三段历程,剖析出了产业存在规模大、资本关注度高、消费基数大、群体偏年轻化、标准体系不全等突出特点,提出了今后行业竞争进一步加剧、创新能力不断提升、海外市场快速拓展的产业发展展望。

新式茶饮产品及其茶叶原料的创新与发展

随着新式茶饮行业的快速发展,其对茶叶原料的要求也在不断提高。文章通过市场调研,综述了新式茶饮的主要产品类型、特点及茶原料应用现状,阐述了茶叶原料在品种、初加工、精深加工、拼配技术上的创新发展。探讨了茶叶企业未来的发展方向,为传统茶行业的高质量发展提供参考。

新茶饮用原料茶拼配技术研究现状与展望

新茶饮产业的快速增长正推动着整个茶产业的结构性变革与升级。这一趋势带来了对新茶饮原料茶需求的持续上升。然而,随着需求量的增加,也暴露出原料茶来源广、品质不稳定的问题。拼配是稳定和创新茶叶品质的重要手段,文章将从新茶饮原料茶的品质要求、拼配方式和拼配后品质评价等角度进行全面综述,并剖析了当前新茶饮市场中原料茶拼配技术面临的挑战,提出了未来研究的着力点,为新茶饮原料茶拼配技术的深入研究提供一些启发和参考。

茶元素与国产电子游戏的融合形式研究

通过研究近5年有代表性的12款国产电子游戏,对其中融合的茶元素(游戏道具、布景、角色设定和剧情)和线下活动形式(茶饮商品联名和文旅服务联动)展开分类阐述,归纳了不同游戏中茶元素融合形式的共性和差异性,收集整理了以年轻人为主的玩家群体对创新融合形式的体验反馈,探究了茶元素与国产游戏的融合传播效果及发展趋势,揭示了互联网时代下国产电子游戏会成为今后茶及茶文化传播的新阵地。