不同澄清工艺对茶饮料风味和理化品质的影响研究  

Study on the influence of different clarification processes on the flavor and physicochemical quality of tea beverage

作　　者：田小军 余丹丹 叶田 陆冉 洪鹏 董淑桢 严大迅 Tian Xiaojun;Yu Dandan;Ye Tian;Lu Ran;Hong Peng;Dong Shuzhen;Yan Daxun(Hengfeng Food Science and Technology Co.,Ltd（Hangzhou 311215;Hongsheng Beverage Group Co.,Ltd（Hangzhou 311215)

机构地区：[1]恒枫食品科技有限公司,杭州311215 [2]宏胜饮料集团有限公司,杭州311215

出　　处：《粮食与食品工业》2018年第5期36-40,共5页Cereal & Food Industry

摘　　要：本试验以乌龙茶为原料,利用不同澄清工艺制备乌龙茶饮料,分析不同澄清工艺对乌龙茶饮料理化指标和风味品质的影响。结果表明:乌龙茶饮料经不同澄清工艺后,其滋味和香气均有不同程度的减弱,其中陶瓷膜减弱最为显著,硅藻土、3M30H和3M10H的滋味和香气均保留较好;茶多酚含量均有一定程度降低,其中陶瓷膜降低幅度最大,硅藻土、3M60H、3M30H和3M10H均保留较好;除陶瓷膜会引起咖啡因含量显著降低外,其它澄清工艺未引起咖啡因含量显著降低;综合理化指标和风味品质,5种澄清工艺中,3M30H和3M10H是比较理想的澄清工艺。Oolong tea was chosen as raw material in this study. Using different clarifying processes to producing oolong tea beverages, Oolong tea beverages were made and analyzed for exploring the influences of different clarifying processes on the physicochemical properties and flavor quality of Oolong tea beverage. The results indicate that 1） the taste and aroma of Oolong tea beverage both weaken to different extents after different clarifying processes, among which ceramic membrane process has the strongest effect while diatomite, 3M60H, 3M30H and 3M10H show a relatively good influence on the retention of taste and aroma; 2） and so is the content of tea polyphenols; 3） ceramic membrane process causes a decline, which has not been observed with other processes, on the caffeine content. Among the five clarification processes,after a comprehensively evaluating on the physicochemical properties and flavor quality of Oolong tea beverages, 3M30H and 3M10H are the most ideal clarification processes.

关 键 词：茶饮料 膜过滤 超高压灭菌 

分 类 号：TS201[轻工技术与工程—食品科学]