不同茶类纯茶饮料灭菌贮藏过程中品质变化研究  

Studies on the Quality Change of Tea Infusion Beverages during Sterilization and Storage

作　　者：刘盼盼[1,2,3] 许勇泉 邹纯[1] 高颖[1] 汪芳[1] 陈建新[1] 尹军峰[1] Liu Panpan;Xu Yongquan;Zou Chun;Gao Ying;Wang Fang;Chen Jianxin;Yin Junfeng(Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008;Henan Key Laboratory of Tea Comprehensive utilization in South Henan, Xinyang Agriculture and Forestry University, Xinyang, 464000, Henan;Institute of Fruit and Tea, Hubei Academy of Agricultural Science, Wuhan 430064)

机构地区：[1]国家茶产业工程技术研究中心农业部茶树生物学与资源利用重点实验室中国农业科学院茶叶研究所,杭州310008 [2]信阳农林学院河南省豫南茶树资源综合开发重点实验室,河南信阳464000 [3]湖北省农业科学院果树茶叶研究所,武汉430064

出　　处：《中国食品学报》2018年第1期202-210,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省杰出青年基金项目(LR17C160001);国家重点研发计划项目(2017YFD0400800);湖北省农业科学院青年科学基金项目(2017NKYJJ13);中国科协青年人才托举工程项目(2015QNRC001);河南省豫南茶树资源综合开发重点实验室开放基金资助项目(HNKLTOF2017004)

摘　　要：货架期风味品质稳定性差是制约高品质纯茶饮料发展的主要技术瓶颈。为了促进茶饮料加工技术的发展,提高纯茶饮料风味品质的稳定性,分析不同茶类纯茶饮料灭菌(135℃,20 s)及高温贮藏(38℃)过程中风味品质及生化成分含量的变化。结果表明,灭菌、贮藏过程中绿茶和乌龙茶纯茶饮料外观颜色变深,风味品质下降,茶多酚含量下降,黄酮化合物含量略有上升,咖啡碱含量基本不变;儿茶素总量(93.0%和98.0%)、酯型儿茶素含量(39.9%和48.3%)显著下降,而非酯型儿茶素含量呈先增后降的趋势;过氧化氢(H_2O_2)产生量(62.6~193.2μmol/L)较高;红茶和普洱茶纯茶饮料在灭菌贮藏期间风味品质较稳定,特别是普洱茶饮料一直保持着较好的风味品质。抗坏血酸钠(VcNa)在灭菌贮藏过程中对纯茶饮料的风味品质及生化成分有明显的保护效果,茶饮料中儿茶素含量越高,其保护效果越好。添加VcNa后,茶多酚、儿茶素含量明显高于对照组,H_2O_2产生量(1.3~22.7μmol/L)显著降低,H_2O_2抑制率最高达97.9%。VcNa的保护效果主要体现在高温贮藏的12周内。本研究结果表明,儿茶素降解是导致纯茶饮料风味品质劣变的主要原因之一,在一定时间内VcNa通过对儿茶素的保护较好地保持纯茶饮料的风味品质。Low stability of flavor quality during shelf life restricts the development of tea infusion beverage industry.In order to improve the process technology of tea beverage and enhance the flavor stability of tea infusion beverage, this study investigated the change of flavor quality and chemical compositions concentrations of tea infusion beverages processed from different tea during sterilization（135 ℃, 20 s） and storage（38 ℃）. The results showed that the color of the tea infusion beverages processed from green and oolong tea turned dark, the flavor quality decreased, the concentrations of polyphenols reduced, and the concentrations of flavones increased, while the concentrations of caffeine kept stable during sterilization and storage. And the concentrations of total catechins（93.0% and 98.0%） and gallated catechins（39.9% and 48.3%） decreased, however the concentrations of non-gallated catechins increased first and then decreased,while the production amounts of H2 O2（62.6～193.2 μmol/L） were always high. The flavor quality of tea infusion beverages processed from black and Puer tea kept more stable during sterilization and storage, especially the Puer tea infusion beverages. Vc Na was found to preserve the flavor quality and chemical compositions of different tea infusion beverages,and the protective effect was found positively related to the catechins concentration. Vc Na reduced the decrease of polyphenols and catechins concentration, and restricted the production of H2 O2（1.3～22.7 μmol/L）, with the maximum inhibiting rate of 97.9%. However, the protective effect of Vc Na was only available within 12 weeks. These results indicated that catechins degradation was one of the main reason for the quality worsening of tea infusion beverages, and Vc Na can preserve the flavor quality of tea infusion beverage in a certain extent by protecting the catechins concentration.

关 键 词：纯茶饮料 灭菌贮藏 风味品质 抗坏血酸钠 儿茶素 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]