不同浸提方法对茶汤品质的影响  

Effects of Different Extracting Methods on Quality of Tea infusion

作　　者：孙庆磊[1] 梁月荣[1] 陆建良[1] 叶倩[1] 

机构地区：[1]浙江大学茶叶研究所,杭州310029

出　　处：《茶叶》2005年第2期91-94,共4页Journal of Tea

基　　金：浙江省自然科学基金资助项目(302325)

摘　　要：为了探讨不同浸提方法对茶饮料品质的影响,本研究采用高温浸提(90℃)、低温浸提(50℃)和超声波浸提(50℃)三种不同方法浸提,测定茶汤生化成分和色差,并对茶汤进行感官审评。结果表明不同浸提方法提取茶汤,高温提取的茶固型物提取率高,但茶汤明度低。低温浸提和低温超声波辅助浸提茶汤明度高,而且低温超声波辅助浸提的茶固型物提取率较高。因此,低温超声波辅助浸提是优质茶饮料生产的有效浸提方法。In order to investigate the effect of different extracting methods on quality of tea infusion for ready-to-drink tea production, experiments were designed with high temperature extraction (90℃), low temperature extraction (50℃) and ultrasound extraction (50℃). The results show that the high temperature extraction resulted in high solids extraction yield and low lightness of tea infusion. The ultrasound and low temperature extraction gave high tea infusion lightness and the extraction yield by ultrasound extraction was higher than that by low temperature extraction. It is considered that the ultrasound extraction is benificial to ready-to-drink tea extraction.

关 键 词：超声波 温度 茶汤 浸提方法 化学成分 感官品质 茶饮料 

分 类 号：TS272[农业科学—茶叶生产加工]