不同糖类对乌龙茶饮料品质稳定性的影响  

Effect of Different Sugar on Quality Stability of Oolong Tea Beverage

作　　者：张燕红 龙丹 黄国周 洪鹏 陈佳 张佳靓 陈勤勤 宋姗姗 ZHNAG Yan-hong;LONG Dan;HUANG Guo-zhou;HONG Peng;CHEN Jia;ZHANG Jia-jing;CHEN Qin-qin;SONG Shan-shan(Hong Sheng Beverage Group Co.,Ltd,Hang Zhou 311200,China)

机构地区：[1]宏胜饮料集团有限公司,浙江杭州311200

出　　处：《饮料工业》2022年第3期13-19,共7页Beverage Industry

摘　　要：茶饮料品质稳定性一直是饮料开发中重点关注的问题之一,不同糖类的添加对茶饮料色泽、风味品质和理化成分的稳定性影响效果不同。本文研究了不同糖类(白砂糖、果葡糖浆、赤藓糖醇)对乌龙茶饮料灭菌以及贮藏期间感官品质和理化成分的影响,结果表明,与对照组(未添加任何糖)相比,灭菌过程中,糖类对茶汤色泽的保护效果为赤藓糖醇>白砂糖>对照组>果葡糖浆,对风味品质的提高或保护效果为白砂糖>赤藓糖醇≈果葡糖浆>对照组,对维生素C和儿茶素的保护效果为赤藓糖醇>白砂糖>对照组>果葡糖浆,对茶多酚和咖啡因的影响不大;贮藏期间,糖类对茶汤色泽的保护效果为赤藓糖醇>白砂糖>对照组>果葡糖浆,对风味品质的提高或保护效果为白砂糖>赤藓糖醇>果葡糖浆>对照组,对茶多酚的保护效果为赤藓糖醇>白砂糖>对照组>果葡糖浆,对儿茶素的保护效果为赤藓糖醇≈白砂糖≈对照组>果葡糖浆,对咖啡因均没有显著影响。The quality stability of tea beverage has always been one of the key concerns in beverage development.The addition of different sugar has different effect on the stability of color,flavor quality and the physical and chemical components of tea beverage.This article studied the effect of different sugar(white sugar,fructose syrup,erythritol)on the sensory quality and physical and chemical components of oolong tea beverage during sterilization and storage.The results showed that compared with the control(no sugar added),the protective effect of sugar on the color of tea infusion during the sterilization was erythritol>white sugar>control>fructose syrup;the improvement or protective effect of sugar on flavor quality was white sugar>erythritol≈fructose syrup>control;the protective effect of sugar on vitamin C and catechins was erythritol>white sugar>control>fructose syrup,and there was no significant effect on tea polyphenols and caffeine.During storage,the protective effect of sugar on the color of tea infusion was erythritol>white sugar>control>fructose syrup,the improvement or protective effect of sugar on flavor quality was white sugar>erythritol>fructose syrup>control,the protective effect of sugar on tea polyphenols was erythritol>white sugar>control>fructose syrup,the protective effect of sugar on catechins was erythritol≈white sugar≈control>fructose syrup,and there was no significant effect on caffeine.

关 键 词：茶饮料 白砂糖 果葡糖浆 赤藓糖醇 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]