采摘嫩度对绿茶鲜汁饮料品质的影响  

Effects of Plucking Standard on Qualities of Different Green Fresh Tea Beverage

作　　者：张凌云[1] 丁兆堂[2] 

机构地区：[1]华南农业大学茶叶研究所,广东广州510642 [2]青岛农业大学茶叶研究所,山东青岛266109

出　　处：《食品与生物技术学报》2009年第1期23-27,共5页Journal of Food Science and Biotechnology

基　　金：山东省中青年科学家科研奖励基金项目(2005BSA09001);华南农业大学校长基金资助项目(5300-K05232)

摘　　要：以不同采摘嫩度的绿茶鲜叶为原料加工绿茶鲜汁饮料,研究采摘嫩度对绿茶鲜汁饮料品质的影响。结果表明,茶多酚含量随嫩度增加而增加,氨基酸含量差别不明显,咖啡因和可溶性蛋白质含量1芽1叶明显高于其它嫩度并有随嫩度降低而降低的趋势,叶绿素的变化趋势是随着采摘嫩度的降低含量逐渐降低。但嫩度较高的1芽1、2叶很容易产生浑浊,且贮存期间色泽的稳定性也不如嫩度低的1芽3、4叶的。另外,采用1芽1?2叶的鲜茶饮料汤色?滋味等品质都不如嫩度稍低的1芽3叶和1芽4叶的,因此嫩度较低的1芽3叶和1芽4叶原料更适合用于生产绿茶鲜汁饮料。In this manuscript, the effect of plucking standard on the qualities of different green tea fresh beverage was studied. It was found that there was a general increase in the solid extracting yield levels with coarseness of plucking standard,whereas the concentration of tea polyphonenols and caffeine decreased with coarseness of plucking standard. However the tea cream and total epi --catechins in different fresh tea beverage increased with coarseness of plucking standard. When the changes of color difference （△L, △a,△b） and sensory qualities were included, one bud and three or four leaves seems to be the better choice for the manufacture of green tea fresh beverage.

关 键 词：采摘嫩度 绿茶鲜汁饮料 生化成分 感官品质 色差 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]