浸提温度对绿茶茶汤沉淀形成的影响

doi:10.13305/j.cnki.jts.2012.01.003

茶叶科学 ›› 2012, Vol. 32 ›› Issue (1): 17-21.doi: 10.13305/j.cnki.jts.2012.01.003

浸提温度对绿茶茶汤沉淀形成的影响

许勇泉, 陈根生, 刘平, 钟小玉, 袁海波, 尹军峰^*

国家茶产业工程技术研究中心,农业部茶及饮料植物产品加工与质量控制重点开放实验室,中国农业科学院茶叶研究所,浙江杭州 310008

收稿日期:2011-07-26 修回日期:2011-09-19 出版日期:2012-02-15 发布日期:2019-09-04
通讯作者: yinjf@mail.tricaas.com
作者简介:许勇泉（1983— ）,男,福建安溪人,助理研究员,主要从事茶叶深加工研究。
基金资助:
国家基金（31070615）及浙江省茶叶加工工程重点实验室开放课题（2010K1004）

Effect of Extraction Temperature on Tea Sediment Formation in Green Tea Infusion

XU Yong-quan, CHEN Gen-sheng, LIU Ping, ZHONG Xiao-yu, YUAN Hai-bo, YIN Jun-feng^*

Engineering Research Center for Tea Processing, Key Laboratory of Machining and Quality Control of Tea and Beverage Plants, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China

Received:2011-07-26 Revised:2011-09-19 Online:2012-02-15 Published:2019-09-04

摘要/Abstract

摘要： 比较了不同浸提温度（20~100℃）对绿茶茶汤主要理化成分及可逆与不可逆沉淀量的影响。研究结果表明,随着浸提温度的提高,绿茶茶汤固形物浓度、主要化学成分含量、可逆沉淀量及不可逆沉淀量都显著增加;浸提温度40℃及以下,绿茶茶汤沉淀量很少,且基本没有不可逆沉淀;浸提温度从40℃增加到50℃,可逆与不可逆沉淀量都有大幅度增加;浸提温度从50℃增加到90℃,茶汤固形物浓度增加不明显,但沉淀量却有较大增加。绿茶茶汤浸提温度选择低于50℃,可以大大降低沉淀量的形成。

关键词: 浸提温度, 不可逆沉淀, 可逆沉淀, 绿茶茶汤

Abstract: The effect of different extraction temperature (20~100℃) on the content of main chemical components, reversible and irreversible sediment amount of green tea infusion was investigated. The results showed that, with the increasing of extraction temperature, the solid concentration, content of main chemical components and the amount of reversible and irreversible tea sediment all significantly increased. When the extraction temperature was lower than 40℃, there was only a small amount of tea sediment and irreversible tea sediment formed. When the extraction temperature increased from 50℃ to 90℃, the solid concentration increased a little, but the more tea sediment amount increased. If the extraction temperature is lower than 50℃, the formation of tea sediment will be decreased greatly.

Key words: extraction temperature, irreversible sediment, reversible sediment, green tea infusion

中图分类号:

TS272.5⁺1

许勇泉, 陈根生, 刘平, 钟小玉, 袁海波, 尹军峰. 浸提温度对绿茶茶汤沉淀形成的影响[J]. 茶叶科学, 2012, 32(1): 17-21. doi: 10.13305/j.cnki.jts.2012.01.003.

XU Yong-quan, CHEN Gen-sheng, LIU Ping, ZHONG Xiao-yu, YUAN Hai-bo, YIN Jun-feng. Effect of Extraction Temperature on Tea Sediment Formation in Green Tea Infusion[J]. Journal of Tea Science, 2012, 32(1): 17-21. doi: 10.13305/j.cnki.jts.2012.01.003.

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浸提温度对绿茶茶汤沉淀形成的影响

Effect of Extraction Temperature on Tea Sediment Formation in Green Tea Infusion

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