茶乳酪的形成机制与相关解决措施  

The formation mechanism of tea cream and related measures

作　　者：耿立波 张丽娜 GENG Libo;ZHANG Lina(Coca-Cola Beverages(Shanghai)Company Limited,Shanghai,200000)

机构地区：[1]可口可乐饮料(上海)有限公司,上海200000

出　　处：《茶叶》2023年第4期204-209,共6页Journal of Tea

摘　　要：茶乳酪是茶汤冷却后形成的混沌沉淀。本文综述了茶乳酪的化学组成、形成机制和影响因素,认为茶叶中的茶多酚及其氧化物、蛋白质、咖啡碱等物质可发生茶多酚-咖啡碱、茶多酚-蛋白质互作,是形成茶乳酪的重要成分,而茶乳酪的形成受到茶叶原料化学组成和浸提条件的影响。此外,探讨了已报道的减少茶乳酪形成的物理、化学和生物酶解措施及其优、弊,提出在开发茶饮料去沉淀技术时需充分考虑到“清除茶乳酪”、“保持茶汤品质”、“适用于工业化生产”的三大需求。Tea cream is the hazy precipitates that forms in tea infusion upon cooling.In this paper,the chemical composition,forming mechanism and influencing factors of tea cream were reviewed.Tea polyphenols and their oxides,proteins as well as caffeine are key components of tea cream due to the occurrence of tea polyphenols-caffeine,tea polyphenols-protein interaction,and the formation of tea cream was affected by the chemical composition of tea leaf materials and extraction conditions.In addition,we discussed the reported physical,chemical and enzymatic hydrolysis measurements to reduce the formation of tea cream as well as their advantages and disadvantages.We proposed that controlling tea cream in ready-to-drink tea products should meet three requirements:"removing tea cream","maintaining tea drink quality"and"adapting to industrial production".

关 键 词：茶乳酪 化学组成 形成机理 影响因素 解决措施 

分 类 号：TS272[农业科学—茶叶生产加工]