不同杀青工艺原料茶加工饮料品质稳定性的研究

doi:10.13305/j.cnki.jts.2012.03.004

Abstract

Abstract: Different raw materials made by different fixation technology was adopted to process green-tea beverage. The extracting characteristics and content of quality components, organoleptic flavor are studied by the determination of polyphenols, amino acids, protein, sugar and other chemical components, and catechin components, aroma components as well as color, turbidity, combined with color, aroma, taste and other sensory evaluation, under the condition of fore-and-aft sterilization at high temperature and 37℃ storage 7d, 4℃ storage 7d. The fixation technology of raw materials which was suitable for green tea beverage was putted forward.

Key words: raw materials, fixation technology, flavor, tea beverage

CLC Number:

TS272.5

YUAN Hai-bo, DENG Yu-liang, CHEN Gen-sheng, XU Yong-quan, WANG Fang, LIU Ping, ZHONG Xiao-yu, YIN Jun-feng. Effect of Raw Material Processing by Different Fixation Technology on the Stability with Quality of Tea Beverage[J]. Journal of Tea Science, 2012, 32(3): 236-246.

References

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Effect of Raw Material Processing by Different Fixation Technology on the Stability with Quality of Tea Beverage

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