关键词: 原料茶, 饮料适制性, 风味

Abstract: Two beverages made from raw teas with pure and high-fire flavors respectively were studied for their suitability before and after sterilization with high temperature, and stored at the temperature of 37℃ and 4℃ for 7 d, respectively, by measuring polyphenols, amino acids, protein, total sugar and other chemical components, and catechin components, aroma components as well as color, turbidity, combined with color, aroma, taste and other sensory evaluation. The results showed that (1) Sterilization at high temperature was easy to produce cooked taste or frowzily smell, resulting in adverse effects on aroma and taste. (2) Different storage methods had significant impact on the aroma and taste, tea beverage with high-fire aromatic taste should be consumed in a short period storage; tea beverage with pure flavor could be saved at low-temperature for relatively long time, and the flavor could be deteriorated at high temperature. (3) Cold storage to a certain extent could effectively alleviate the color deterioration of tea beverage, and hot would accelerate etiolation of tea drink.

Key words: raw materials, suitable for tea beverage, flavor