不同杀青工艺原料茶加工饮料品质稳定性的研究  

Effect of Raw Material Processing by Different Fixation Technology on the Stability with Quality of Tea Beverage

作　　者：袁海波[1] 邓余良[1] 陈根生[1] 许勇泉[1] 汪芳[1] 刘平[1] 钟小玉[1] 尹军峰[1] 

机构地区：[1]中国农业科学院茶叶研究所/国家茶产业工程技术研究中心/农业部茶及饮料植物产品加工与质量控制重点开放实验室,浙江杭州310008

出　　处：《茶叶科学》2012年第3期236-246,共11页Journal of Tea Science

基　　金：浙江省重大科技专项农业项目(2008C12038);农业部重点实验室开放课题(2010K1003)

摘　　要：将不同杀青工艺绿茶原料加工成绿茶饮料,通过对茶饮料高温瞬时灭菌以及37℃、4℃下贮藏7 d后茶多酚、氨基酸、蛋白质、总糖等常规化学成分、儿茶素组分、香气组分以及色差、浊度、感官品质变化的系统研究,明确了不同杀青处理对浸出特性、理化成分含量、风味品质等的影响,提出了饮料用原料茶加工的适宜杀青工艺。Different raw materials made by different fixation technology was adopted to process green-tea beverage. The extracting characteristics and content of quality components, organoleptic flavor are studied by the determination of polyphenols, amino acids, protein, sugar and other chemical components, and catechin components, aroma components as well as color, turbidity, combined with color, aroma, taste and other sensory evaluation, under the condition of fore-and-aft sterilization at high temperature and 37℃ storage 7 d, 4℃ storage 7 d. The fixation technology of raw materials which was suitable for green tea beverage was putted forward.

关 键 词：原料茶 杀青工艺 风味 茶饮料 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]