文章摘要
汪洁琼;杨悦;汪芳;曾亮;许勇泉;尹军峰;.蔗糖对绿茶饮料理化成分及其风味稳定性的影响[J].中国食品学报,2020,20(4):142-151
蔗糖对绿茶饮料理化成分及其风味稳定性的影响
Effect of Sucrose on the Physicochemical Composition and Flavor Stability of Green Tea Beverages
  
DOI:
中文关键词: 绿茶加工  绿茶饮料  蔗糖  灭菌贮藏  风味稳定性
英文关键词: green tea processing  green tea beverages  sucrose  sterilization and storage  flavor stability
基金项目:浙江省杰出青年科学基金项目(LR17C160001); 国家自然科学基金项目(31872709); 浙江省重点研发项目(2019C02072)
作者单位
汪洁琼;杨悦;汪芳;曾亮;许勇泉;尹军峰; 中国农业科学院茶叶研究所
西南大学食品科学学院
安徽农业大学茶树生物学与资源利用国家重点实验室
 
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中文摘要:
      绿茶饮料的风味稳定性一直是制约高品质绿茶饮料货架期的技术瓶颈。为了提高绿茶饮料的风味稳定性,分析比较了绿茶加工过程中不同蔗糖添加量(0,1%,2%,4%和8%)对绿茶饮料灭菌(135 ℃,15 s)、贮藏(4,25,38 ℃;0~60 d)过程中感官品质以及理化成分的影响。结果表明,与对照(未加蔗糖处理)相比,添加蔗糖使绿茶饮料滋味更鲜爽甜醇,香气浓度增加;灭菌后,添加蔗糖使得绿茶饮料的香气和滋味品质提高,总儿茶素和表型儿茶素含量增加,非表型儿茶素下降;在不同贮藏条件下,相比对照,添加蔗糖后的绿茶饮料风味品质有明显改善,包括汤色亮度增加,香气和滋味增强,茶多酚、氨基酸、咖啡碱以及儿茶素含量均有所增加,在贮藏42 d内添加蔗糖对绿茶饮料风味品质稳定性的提高更为明显,且2%和4%蔗糖添加量对绿茶饮料的风味品质有更好的改善作用。研究结果表明在一定的贮藏条件下,绿茶加工过程中添加蔗糖可以较好地改善绿茶饮料的风味品质并保持其稳定性。
英文摘要:
      The flavor stability of green tea beverages has always been a technical problem that restricts the rapid development of high-quality green tea beverages. In order to improve the flavor stability of green tea beverages, the study investigated the change of sensory quality and physical and chemical components of green tea beverages with different sucrose additions (0, 1%, 2%, 4% and 8%) during sterilization (135 ℃, 15 s) and storage (4, 25, 38 ℃; 0~60 d) during green tea processing. The results showed that the addition of sucrose during green tea processing made the taste of green tea beverages more fresh, sweet mellow and the concentration of aroma increased compared to the control. After sterilization, compared to control (no sucrose treatment), the aroma and taste quality of the green tea beverages were improved after adding sucrose; the concentration of epicatechins increased and non-epicatechins decreased. Compared to the control, the flavor quality of green tea beverages significantly improved during storage. The brightness of the infusion color increased, the quality of aroma and taste were enhanced and concentration of tea polyphenols, amino acids, caffeine as well as catechins increased. It was available that adding sucrose within 42 days after storage can obviously increase the stability of the flavor quality of green tea beverages, and the addition of 2% and 4% sucrose could better improve the flavor quality of green tea beverages. The study showed that adding sucrose can better improve the flavor quality of green tea beverages meanwhile preserve their stability during certain storage conditions.
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