不同糖类对绿茶饮料风味稳定性的影响  

Effect of Different Sugars on Flavor Stability of Green Tea Beverage

作　　者：汪洁琼 杨悦 叶青青[1,2] 汪芳 曾亮 戴前颖 许勇泉[2] 尹军峰 WANG Jieqiong;YANG Yue;YE Qingqing;WANG Fang;ZENG Liang;DAI Qianying;XU Yongquan;YIN Junfeng(Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China;College of Food Science,Southwest University,Chongqing 400715,China;State Key Laboratory of Tea Plant Biology and Utilization,Anhui Agricultural University,Hefei 230036,China)

机构地区：[1]中国农业科学院茶叶研究所,浙江杭州310008 [2]西南大学食品科学学院,重庆400715 [3]安徽农业大学茶树生物学与资源利用国家重点实验室,安徽合肥230036

出　　处：《食品科学技术学报》2019年第4期57-65,共9页Journal of Food Science and Technology

基　　金：国家自然科学基金资助项目(31671861; 31872709);浙江省杰出青年基金资助项目(LR17C160001);国家重点研发计划项目(2017YFD0400800);中国农业科学院茶叶研究所基本科研业务费项目(1610212018006)

摘　　要：风味稳定性差一直是制约绿茶饮料货架期的主要因素之一。为了改善绿茶饮料货架期风味稳定性,对添加了蔗糖、麦芽糖、果糖、葡萄糖等不同糖类的绿茶饮料在高温灭菌条件下(135℃、15s)和贮藏过程中(4℃和38℃,28d)的风味稳定性及主要品质化学成分含量变化进行了分析,并对其作用机理进行探讨。结果表明:1)绿茶饮料在高温灭菌与贮藏过程中风味发生明显劣变,而添加糖类物质可以一定程度提高绿茶饮料的风味稳定性;2)添加蔗糖和麦芽糖对提高绿茶饮料的风味稳定性好于葡萄糖和果糖;3)通过分析绿茶饮料品质变化机理,发现在高温处理条件下,蔗糖、麦芽糖、果糖和葡萄糖对表没食子儿茶素没食子酸酯都有保护作用,其中麦芽糖的保护效果最好。综上分析,添加蔗糖和麦芽糖可以一定程度改善绿茶饮料的风味稳定性。The poor stability of flavor during shelf life has been one of the main factors restricting the development of green tea beverages.Therefore,in order to improve the flavor stability of green tea beverage during shelf life,the changes of the sensory quality and the main quality chemical composition of green tea beverages supplemented with different sugars such as sucrose,maltose,fructose,and glucose during high temperature sterilization conditions(135℃、15 s)and storage process(4℃and 38℃,28 d)were analyzed,and the potential mechanism was also discussed.The results showed that green tea beverages underwent significant deterioration in flavor quality during high-temperature sterilization and storage process,and supplementing with different sugars helped to increase the quality stability of green tea beverages.The addition of sucrose in green tea beverages was more stable in sensory quality and appearance color and the addition of sucrose and maltose in green tea beverages was more conductive to maintaining the stability of flavor and main flavor components.Based on the analysis of flavor change mechanism of green tea beverages,we found that sucrose,maltose,fructose and glucose had protective effect on EGCG under the condition of high temperature treatment,and maltose had better protective effect.In summary,adding sucrose and maltose can improve flavor stability of green tea beverages.

关 键 词：绿茶饮料 糖类 贮藏 风味稳定性 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]