花香绿茶饮料的生化成分变化及物性特征  

Changes in Biochemical Components and Physical Characteristics of Fragrant Green Tea Infusion during Sterilization and Storage

作　　者：马梦君[1] 常睿[1] 罗理勇[1,2] 曾亮[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]西南大学茶叶研究所,重庆400715

出　　处：《食品科学》2015年第6期109-113,共5页Food Science

基　　金：国家自然科学基金青年科学基金项目(31100500);重庆市科学技术委员会自然科学基金计划资助项目(cstc2013jcyj A80021);中央高校基本科研业务费专项(XDJK2013B036)

摘　　要：研究以花香绿茶为原料的茶饮料在高温灭菌前后及分别在37℃和4℃条件下贮藏7 d后,茶汤色差、透光率、粒径、沉淀量和沉淀微观结构以及茶多酚、氨基酸、蛋白质、黄酮、水溶性总糖、咖啡碱和儿茶素组分常规化学成分含量的变化规律。结果表明:1)4℃贮藏在一定程度上可有效缓解茶饮料色泽的劣变和保持较好的澄清度,37℃贮藏则加速汤色黄化和浑浊;2)不同的贮藏方式对生化成分含量的影响差异显著,4℃贮藏能够保持较高的生化成分含量,37℃贮藏易使品质风味显著劣变,生化成分含量显著减少;3)4℃贮藏生成的沉淀量要比37℃贮藏少,4℃贮藏生成的沉淀由许多小分子颗粒聚集而成,而37℃贮藏生成的沉淀则是由大块的分子团聚集而成。Fragrant green tea infusion was prepared and studied for changes in color, light transmittance, particle size and the amount and morphology of tea cream as well as the contents of polyphenols, amino acids, protein, flavonoids, total sugar, caffeine and catechin components before and after sterilization with high temperature as well as during subsequent storage at 37 or 4 ℃ for 7 d. The results showed that: 1) storage at 4 ℃ could effectively alleviate the color deterioration and turbidity of the tea infusion to a certain extent while storage at 37 ℃ could accelerate its etiolation and turbidity; 2) different storage temperatures had significant impact on the biochemical components, which could be maintained at higher levels at 4 ℃ whereas the flavor could be deteriorated at 37 ℃; and 3) lower amounts of tea cream was formed at 4 ℃ from the small molecular particles than at 37 ℃ from the large molecular clusters.

关 键 词：花香绿茶 生化成分 物性特征 沉淀 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]