不同水质对绿茶饮料储藏特性的影响

Abstract

Abstract: The change of the liquor color, main biochemical composition and sensory quality of green tea beverages during storage was studied. Results showed that tea liquor color brightness decreased, liquor color deepened, the total catechins decreased during the storage. The change of the liquor color, the total catechins and sensory quality of green tea beverages made by distilled water and pure water was far less than that made by soft water, mineral water and tap water. Green tea beverages made by distilled water had a lighter color, but astringent and less refreshing. Purified water and soft water were suitable for tea production and processing.

Key words: water quality, green tea beverages, biochemical composition, sensory quality

CLC Number:

TS275.2

JIANG Chun-liu, SUN Yun, YUE Pengxiang, ZHANG Nan-fei. Effect of Water Quality on the Storage Characteristics of Green Tea Beverages[J]. Journal of Tea Science, 2010, 30(S1): 561-566.

References 13

[1]	赵光远, 纵伟, 姚二民. 混浊苹果汁储藏过程中色泽稳定性的研究[J]. 食品科学, 2006, 27(8): 93-97.
[2]	章金英. 苹果汁加工工艺中果汁褐变控制[D]. 北京: 中国农业大学, 2004.
[3]	方元超, 赵晋府. 茶饮料的澄清技术[J]. 饮料工业, 1999, 2(4): 7-9.
[4]	Wang L F, Kim D M, Lee C Y.Effects of heat processing and storage on flavanols and sensory qualities of green tea beverage[J]. Agric Food Chem, 2000, 48(9): 4227-4232.
[5]	张岚翠, 沈生荣. 茶叶及茶饮料贮藏保鲜技术研究进展[J]. 茶叶, 2008, 34(3): l56-l60.
[6]	李小满. 不同水质对绿茶饮料品质影响的研究[J]. 中国茶叶加工, 2001(2): 28-30.
[7]	李立祥, 梅玉, 常珊, 等. 绿茶汤色分析[J]. 食品有发酵工业, 2005, 31(10): 123-126.
[8]	孙庆磊. 超声波浸提对绿茶饮料茶汤品质的影响[D]. 杭州: 浙江大学, 2005.
[9]	窦宏亮. 绿茶饮料在贮藏中主要生化成分和香气成分的变化及其对茶饮料品质的影响[D]. 武汉: 华中农业大学, 2007.
[10]	亲录, 王德安, 曹树德. 茶叶饮料沉淀问题的探讨[J]. 软饮料工业, 1994(4): 18-21.
[11]	Małgorzata Muzolf, Henryk Szymusiak, Anna Gliszczy ska-wigło, et al. pH-Dependent Radical Scavenging Capacity of Green Tea Catechins[J]. Agric Food Chem, 2008, 56(3): 816-823.
[12]	Hu C, Kitts DD.Evaluation of antioxidant activity of epigallocatechin gallate in biphasic model systems in vitro[J]. Mol Cell Biochem, 2001(218): 147-155.
[13]	陈利燕, 屠幼英, 陈暄, 等. 儿茶素在酸性环境中的稳定性研究[J]. 茶叶, 2002, 28(2): 86-88.

Effect of Water Quality on the Storage Characteristics of Green Tea Beverages

PDF (PC)

Knowledge

Cited

Abstract

Cite this article

share this article

References 13

Related Articles 12

Metrics

Comments

Recommended 10

[1]	CUI Lidan, ZHANG Xianglin, XIANG Xi, LI Lanlan, QU Qingyun, XU Yangyang, WANG Jiguo, LIU Feng, GONG Zhihua, XIAO Wenjun. The Effect of Initial Microwave Drying on Black Tea Quality [J]. Journal of Tea Science, 2021, 41(3): 406-418.
[2]	NING Jing, LI Jianquan, LIU Benying, ZHENG Hongfa, LU Fengmei, CHEN Lei, LIU Zhen, YE Shengtao, HUANG Hao, YANG Peidi, WU Gang, YANG Yang. Study on the Changes of Main Flavor Components of Yunnan Large Leaf Sun-dried Green Tea Before and After Fungal Fermentation [J]. Journal of Tea Science, 2021, 41(2): 213-227.
[3]	MAO Yalin, WANG Fang, YIN Junfeng, XU Yongquan. Quality Analysis of Tencha Made from Different Tea Cultivars [J]. Journal of Tea Science, 2020, 40(6): 782-794.
[4]	GONG Zhiping, YIN Junfeng, CHEN Gensheng. Effects of Different Types of Water Quality on the Sensory Properties and Main Chemcial Compositions of Longjing Tea Infusions [J]. Journal of Tea Science, 2020, 40(2): 215-224.
[5]	SHEN Chengwen, DENG Yuezhao, ZHOU Yuebin, QI Dongqing, HE Qun, TIAN Shuanghong, LIN Juan. Research of Quality Features and Aroma Components in Hunan Fu Brick Tea [J]. Journal of Tea Science, 2017, 37(1): 38-48.
[6]	YU Luting, YUAN Haibo, WANG Weiwei, CHEN Gensheng, HUA Jinjie, JIANG Yongwen. Effect of Light Intensity on Dynamic Changes of Main Biochemical Components of Tea Fermented Leaves [J]. Journal of Tea Science, 2016, 36(2): 149-159.
[7]	CHEN Changsong, CHEN Zhihui, ZHONG Qiusheng, LIN Zhenghe, YOU Xiaomei, WANG Xiuping, YU Wenquan. Comparison of Growth Period and Biochemical Composition on Fujian Tea Cultivars and Genetic Diversity Analysis [J]. Journal of Tea Science, 2014, 34(2): 172-179.
[8]	WANG Xue-min, MA Jian-qiang, JIN Ji-qiang, MA Chun-lei, YAO Ming-zhe, CHEN Liang. Genetic Variation of Catechins and Alkaloids in First Generation of Tea Plants [J]. Journal of Tea Science, 2013, 33(5): 397-404.
[9]	HUA Jin-jie, YUAN Hai-bo, JIANG Yong-wen, LIU Ping, WANG Wei-wei. A Review on the Regulation Technique of Withering Process and the Change in Physical and Chemical Properties of Leaves [J]. Journal of Tea Science, 2013, 33(5): 465-472.
[10]	WANG Xiao-ping, TANG Xiao-bo, WANG Ying-chun, LI Chun-hua, YAO Yu, LI Lan-ying, LUO Fan, WANG Yun. Phenotypic Diversity Analysis of Biochemical Composition in 52 Tea Germplasms [J]. Journal of Tea Science, 2012, 32(2): 129-134.
[11]	XU Yong-quan, CHEN Gen-sheng, ZHONG Xiao-yu, WANG Fang, YANG Yu-zhou, YUAN Hai-bo, YIN Jun-feng. Effect of Ca²⁺ on the Chemical Components and Sensory Quality of Extracted Green Tea Infusion [J]. Journal of Tea Science, 2011, 31(3): 230-236.
[12]	XU Yong-quan, YUAN Hai-bo, WANG Fang, ZHANG Rui-lian, CHEN Jian-xin, YIN Jun-feng. Ultra High Pressure-assisted Extraction of Fresh Green Tea Infusion [J]. Journal of Tea Science, 2010, 30(2): 95-100.