气调干制绿茶和热风干制绿茶汤色稳定性的研究  

Study on stability of infusion color of controlled atmosphere drying green tea and hot-air drying green tea

作　　者：王丽霞[1] 肖丽霞[2] 陆蒸[3] 林启训[3] 陆则坚[3] 

机构地区：[1]漳州师范学院生物科学与技术系,福建漳州363000 [2]扬州大学食品科学与工程学院,江苏扬州225127 [3]福建农林大学食品科技学院,福建福州350002

出　　处：《扬州大学学报（农业与生命科学版）》2010年第2期64-67,共4页Journal of Yangzhou University：Agricultural and Life Science Edition

基　　金：福建省高等学校科研项目(JA01031)

摘　　要：采用分光光度法,测定各影响因素作用下茶汤D420 nm值,并结合目测法探讨气调干制绿茶和热风干制绿茶汤色的稳定性。结果表明:pH为5.0时,绿茶汤色稳定性最佳。绿茶饮料中添加锌离子、蔗糖,以及低温或室温避光贮存,可提高汤色稳定性;加热或高温易氧化褪色。气调干制绿茶比热风干制绿茶能具有更好的汤色稳定性。The effect of some factors on infusion color of controlled atmosphere drying green tea and hot air drying green tea was studied.Results showed that infusion coulor was better when pH was 5.0.Zn^2＋ and saccharose showed a certain increment effect on infusion color.Both of the teas should be preserved in low or normal temperature and far from sunshine to prevent its oxidation by heating or high temperature.Infusion coulor of controlled atmosphere drying green tea was superior to green tea dried with hot-air.

关 键 词：气调干制绿茶 热风干制绿茶 汤色 稳定性 

分 类 号：TS272.5[农业科学—茶叶生产加工]