茶汤沉淀形成及其调控方法研究进展

许勇泉; 尹军峰

doi:10.13305/j.cnki.jts.2016.04.001

茶叶科学 >

2016 , Vol. 36 >Issue 4: 337 - 346

DOI: https://doi.org/10.13305/j.cnki.jts.2016.04.001

茶汤沉淀形成及其调控方法研究进展

许勇泉 ,
尹军峰

展开

中国农业科学院茶叶研究所,国家茶产业工程技术研究中心,农业部茶树生物学与资源利用重点实验室,浙江杭州 310008

许勇泉,博士,副研究员,主要从事茶食品工程与茶叶风味化学的研究。

收稿日期: 2016-02-18

网络出版日期: 2019-08-26

基金资助

国家自然科学基金（31070615）、中国农业科学院农业创新工程（CAAS-ASTIP-2014-TRICAAS）

收起

Review on Tea Sediment Formation and Its Controlling Methods

XU Yongquan ,
YIN Junfeng

Expand

Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou 310008, China

Received date: 2016-02-18

Online published: 2019-08-26

Fold

摘要

茶饮料、速溶茶、茶浓缩汁的加工及贮藏过程中形成的茶汤沉淀,不仅影响产品的外观品质,同时也造成产品风味品质的下降。然而,由于沉淀形成过程比较复杂,至今缺乏明确的形成机理和调控方法,一直无法得到解决。目前,国内茶饮料企业主要采用物理去除或化学转溶的方法来去除或抑制沉淀的形成,这不仅会导致茶叶大量有效成分损失,功能保健价值降低,同时也会造成产品外观颜色和内在品质的明显劣变,严重阻碍了我国茶饮料行业的进一步发展。冷后浑,又叫茶乳酪,是指茶汤冷却后产生的浑浊现象,冷后浑是茶汤沉淀形成的前期过程。茶汤沉淀分为可逆沉淀和不可逆沉淀,其化学组成、形成机理及影响因素都存在明显不同。本文针对这一问题,对茶汤沉淀的化学组成、沉淀形成影响因素、沉淀形成机理、沉淀形成调控方法等方面进行综述,为有效调控茶饮料沉淀形成奠定研究基础。

关键词： 茶汤沉淀; 化学成分; 形成机理; 调控方法

本文引用格式

许勇泉 , 尹军峰 . 茶汤沉淀形成及其调控方法研究进展[J]. 茶叶科学, 2016 , 36(4) : 337 -346 . DOI: 10.13305/j.cnki.jts.2016.04.001

Abstract

Sediment easily forms during the process and storage of tea beverage, instant tea powder and concentrated tea, which not only has an unattractive appearance, but also detracts from the flavor quality of tea products. However, there are no clear forming mechanism and controlling methods of tea sediment because the forming of tea sediment is rather complicated and lacks satisfactory solution. And at present, most of tea beverage producers remove tea sediment or inhibit tea sediment formation by physically removal or chemically de-creaming. These methods not only cause a great loss of active ingredients and decrease healthy functions, but also influence the appearance and inherent quality of the products, and then hinder the development of Chinese tea-beverage industry. Tea cream, the turbid phenomenon produces when tea infusion cools, is the previous process of tea sediment formation. It was reported that tea sediment can be divided into reversible and irreversible sediment. And their chemical constituents, formation mechanism and influencing factors were distinctly different. In order to effectively control the sediment in tea beverage, this paper summarizes the chemical components participating in tea sediment formation, the factors and the mechanism of tea sediment formation, and the controlling methods.

Key words： tea sediment; chemical components; formation mechanism; controlling methods

参考文献

[1] 尹军峰, 许勇泉, 袁海波, 等. 国内液态茶饮料产品现状及发展趋势与对策[J]. 中国茶叶, 2010, 32(9): 8-10.
[2] 尹军峰, 许勇泉, 袁海波. 转生产方式调产品结构走中国特色茶饮料创新发展之路[J]. 饮料工业, 2013, 16(12): 43-46.
[3] 方元超, 杨柳, 白小佳. 茶饮料生产中茶乳酪形成因素的探讨[J]. 食品工业科技, 1999, 20(4): 13-15.
[4] 陆建良. 茶汤蛋白对茶饮料冷后浑形成的影响[D]. 杭州: 浙江大学, 2008.
[5] Russell-Martin T H, Lilley N A, Bailey C, et al. Polyphenol-caffeine complexation[J]. Journal of the Chemical Society, Chemical Communications, 1986: 105-106.
[6] Chao Y C, Chiang B H.Cream formation in a semifermented tea[J]. Journal of the Science of Food and Agriculture, 1999, 79(13): 1767-1774.
[7] Yin J F, Xu Y Q, Yuan H B, et al.Cream formation and main chemical components of green tea infusions processed from different parts of new shoots[J]. Food Chemistry, 2009, 114: 665-670.
[8] Chao Y C, Chiang B H.The roles of catechins and caffeine in cream formation in a semi-fermented tea[J]. Journal of the Science of Food and Agriculture, 1999, 79(12): 1687-1690.
[9] Sato T, Kinoshita Y, Tsutsumi H, et al.Characterization of creaming precipitate of tea catechins and caffeine in aqueous solution[J]. Chemical & Pharmaceutical Bulletin, 2012, 60(9): 1182-1187.
[10] Kim Y, Talcott S T.Tea creaming in nonfermented teas from Camellia sinensis and IIex vomitoria[J]. Journal of Agricultural and Food Chemistry, 2012, 60: 11793-11799.
[11] Liang Y, Lu J, Zhang L.Comparative study of cream in infusions of black tea and green tea [Camellia sinensis (L.) O. Kuntze][J]. International Journal of Food Science and Technology, 2002, 37: 627-634.
[12] Charlton AJ, Davis AL, Jones DP, et al.The self-association of the black tea polyphenol theaflavin and its complexation with caffeine[J]. Journal of the American Chemical Society, 2000, 2: 317-322.
[13] Hayashi N, Ujihara T, Kohata K.Binding energy of tea catechin/caffeine complexes in water evaluated by titration experiments with 1H-NMR[J]. Bioscience, Biotechnology, & Biochemistry, 2004, 68(12): 2512-2518.
[14] Penders MHGM, Scollard DJP, Needham D, et al.Some molecular and colloidal aspects of tea cream formation[J]. Food Hydrocolloids, 1998, 12: 443-450.
[15] 陆建良, 梁月荣, 孙庆磊, 等. 蛋白质与儿茶素和咖啡因互作对模拟茶汤透光率的影响[J]. 中国食品学报, 2006, 6(4): 34-40.
[16] Xu Y, Chen S, Shen D, et al.Effects of chemical components on the amount of green tea cream[J]. Agricultural Sciences in China, 2011, 10(6): 969-974.
[17] Siebert K J, Troukhanova N V, Lynn P Y, et al.Nature of polyphenol-protein interactions[J]. Journal of Agricultural and Food Chemistry, 1996, 44: 80-85.
[18] Siebert K J.Effects of protein-polyphenol interactions on beverage haze, stabilization, and analysis[J]. Journal of Agricultural and Food Chemistry, 1999, 47: 353-362.
[19] Ye J, Fan F, Xu X, et al.Interactions of black and green tea polyphenols with whole milk[J]. Food Research International, 2013, 53: 449-455.
[20] Niino H, Sakane I, Okanoya K, et al.Determination of mechanism of flock sediment formation in tea beverage[J]. Journal of Agruicultural and Food Chemistry, 2005, 53: 3995-3999.
[21] 许勇泉, 陈根生, 胡雄飞, 等. 绿茶浓缩汁中不可逆沉淀形成的研究[J]. 现代食品科技, 2014, 30(1): 33-37.
[22] Jöbstl E, Fairclough J P A, Davies A P, et al. Creaming in black tea[J]. Journal of Agriculture and Food Chemistry, 2005, 53: 7997-8002.
[23] 郭炳莹, 程启坤. 茶汤组分与金属离子的络合性能[J]. 茶叶科学, 1991, 11(2): 139-144.
[24] Xu Y, Zhong X, Yin J, et al.The impact of Ca²⁺ combination with organic acids on green tea infusions[J]. Food Chemistry, 2013, 139: 944-948.
[25] 胡雄飞, 许勇泉, 钟小玉, 等. 钙离子对不同发酵程度茶汤沉淀形成的影响[J]. 茶叶科学, 2014, 34(5): 458-464.
[26] Smith M A.A physicochemical study of the process involved in the formation of tea cream [D]. Bristol: University of Bristol, 1989.
[27] Seshadri R, Dhanaraj N.New hydrophobic lipid interactions in tea cream[J]. Journal of the Science of Food and Agriculture, 1988, 45(1): 79-86.
[28] 杨红, 汪志君, 张凌云. 茶饮料冷后浑的解决途径探讨[J]. 现代食品科技, 2006, 22(2): 243-246.
[29] Lin X, Chen Z, Zhang Y, et al.Comparative characterisation of green tea and black tea cream: Physicochemical and phytochemical nature[J]. Food Chemistry, 2015, 173: 432-440.
[30] Stagg G V, Millin D J.The nutritional and therapeutic value of tea - a review[J]. Journal of the Science of Food and Agriculture, 1975, 26(10): 1439-1459.
[31] 师大亮余继忠郭敏明. 茶乳酪的形成机理及解决途径[J]. 杭州农业科技, 2007(2): 22-24.
[32] 戴前颖, 夏涛, 朱博, 等. 绿茶提取液沉淀形成机理的研究[J]. 食品与发酵工业, 2008, 34(2): 1-6.
[33] Liang Y, Bee R.Effect of carbohydrates and quenching on black tea cream formation[J]. Journal of Zhejiang Agricultural University, 1995, 21(5): 519-524.
[34] Xu Y, Chen G, Wang Q, et al.Irreversible sediment formation in green tea infusions[J]. Journal of Food Science, 2012, 77: 298-302.
[35] Xu Y, Chen G, Du Q, et al.Sediments in concentrated green tea during low-temperature storage[J]. Food Chemistry, 2014, 149: 137-143.
[36] 张凌云. 不同茶树品种绿茶饮料适制性研究[D]. 杭州: 浙江大学, 2003.
[37] 尹军峰, 林智, 谭俊峰, 等. 绿茶初制工艺对饮料加工特性的影响[J]. 茶叶科学, 2005, 25(3): 189-196.
[38] 袁海波, 邓余良, 陈根生, 等. 不同杀青工艺原料茶加工饮料品质稳定性的研究[J]. 茶叶科学, 2012, 32(3): 236-246.
[39] 陈玉琼, 张家年. 原料对罐装绿茶水品质的影响[J]. 茶叶科学, 2001, 21(2): 120-123.
[40] 许勇泉, 尹军峰. 绿茶茶汤冷后浑特性研究[J]. 茶叶科学, 2010, 30(增刊1):527-532.
[41] 张燕忠, 张凌云. 原料发酵程度及生化基质对茶饮料冷后浑稳定性的影响[J]. 茶叶科学, 2010, 30(增刊1): 533-543.
[42] Zhou D, Chen Y, Ni D.Effect of water quality on the nutritional components and antioxidant activity of green tea extracts[J]. Food Chemistry, 2009, 113: 110-114.
[43] Liang Y, Xu Y.Effect of pH on cream particle formation and solids extraction yield of black tea[J]. Food Chemistry, 2001, 74: 155-160.
[44] Smith R F.Studies on the formation and composition of cream on tea infusions[J]. Journal of the Science of Food and Agriculture, 1968, 19: 530-534.
[45] Vuong QV, Golding JB, Stathopoulos CE, et al.Effects of aqueous brewing solution pH on the extraction of the major green tea constituents[J]. Food research international, 2013, 53(2): 713-719.
[46] 许勇泉, 陈根生, 钟小玉, 等. 钙离子对绿茶浸提茶汤理化与感官品质的影响[J]. 茶叶科学, 2011, 31(3): 230-236.
[47] Couzinet-Mossion A, Balayssac S, Gilard V, et al.Interaction mechanisms between caffeine and polyphenols in infusions of Camellia sinensis leaves[J]. Food Chemistry, 2010, 119: 173-181.
[48] 钟小玉, 许勇泉, 尹军峰, 等. Ca²⁺_-Mg²⁺_-Al³₊复配对绿茶茶汤感官及理化品质的影响[J]. 中国农学通报, 2012, 28(6): 227-231.
[49] Rutter P, Stainsby G.The solubility of tea cream[J]. Journal of the Science of Food and Agriculture, 1975, 26: 455-463.
[50] Liang Y, Xu Y.Effect of extraction temperature on cream and extractability of black tea [Camellia sinensis (L.) O. Kuntze][J]. International Journal of Food Science and Technolgoy, 2003, 38: 37-45.
[51] 许勇泉, 陈根生, 刘平, 等. 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.
[52] Chandini SK, Rao LJ, Subramanian R.Influence of extraction conditions on polyphenols content and cream constituents in black tea extracts[J]. International Journal of Food Science and Technology, 2011, 46: 879-886.
[53] 龚淑英, 石元值. 浓缩汁的制备与保鲜研究初探[J]. 茶叶, 2002, 28(1): 30-32.
[54] 许勇泉, 陈根生, 袁海波, 等. 浸提时间对绿茶茶汤沉淀形成的影响[J]. 中国食品学报, 2013, 12(12): 98-102.
[55] 许勇泉. 绿茶茶汤及其浓缩汁沉淀形成与调控基础研究[D]. 杭州: 浙江工商大学, 2015.
[56] Bee R D, Izzard M J, Harbron R S, et al.The morphology of black tea cream[J]. Food Microstructure, 1987, 6(1): 47-56.
[57] Penders M, Jones D P, Needham D, et al.Kinetics and thermodynamics of tea cream formation: A colloidal approach[M]//Trends in Colloid and Interface Science XII. Steinkopff, 1998: 163-170.
[58] 林晓蓉, 陈忠正, 李桂香, 等. 茶汤浓度对绿茶沉淀形成的影响[C]. 中国食品科学技术学会第八届年会暨第六届东西方食品业高层论坛文摘要集, 2011: 114-115.
[59] Xu Y, Chen S, Yuan H, et al.Analysis of cream formation in green tea concentrates with different solid concentrations[J]. Journal of Food Science and Technology, 2012, 49(3): 362-367.
[60] 张凌云, 王登良. 不同品种原料绿茶饮料加工特性研究[J]. 华南农业大学学报, 2006, 27(3): 103-107.
[61] 严鸿德. 茶叶深加工技术[M]. 北京: 中国轻工业出版社, 1998.
[62] 尹军峰. 茶饮料加工用水的基本要求及处理技术[J]. 中国茶叶, 2005, 27(6): 10-11.
[63] 孙庆磊, 孔俊豪, 陈小强, 等. 聚乙烯聚吡咯烷酮(PVPP)在茶饮料沉淀控制中应用研究进展[J]. 中国茶叶加工, 2011, 2: 29-32.
[64] Xu Y, Hu X, Tang P, et al.The major factors influencing the formation of sediments in reconstituted green tea infusion[J]. Food Chemistry, 2015, 172: 831-835.
[65] 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.
[66] 刘平, 尹军峰, 许勇泉, 等. 水质对绿茶饮料品质影响的研究进展[J]. 中国农学通报, 2014, 30(3): 250-253.
[67] Nagalakshmi S, Ramaswamy M S, Natarajan C P, et al.The rôle of added carbohydrates in tea ‘cream’ solubilisation[J]. Food chemistry, 1984, 13(1): 69-77.
[68] 戴前颖, 夏涛, 高俊, 等. β-环糊精对茶汤动力学性质的影响[J]. 江苏大学学报: 自然科学版, 2009, 30(1): 14-18.
[69] Gong J, Liu P, Liu Q.Study on stabilizing mechanism of konjac glucomannan in tea infusions[J]. Journal of Food Science, 2006, 71(9): 358-363.
[70] 李欢, 周新明, 严永钢, 等. 酶制剂对改善茶饮料浊度的研究[J]. 食品与发酵工业, 2002, 28(4): 44-47.
[71] 宁井铭, 方世辉, 夏涛, 等. 酶澄清绿茶饮料研究[J]. 食品与发酵工业, 2005, 31(9): 122-124.
[72] 宁井铭, 方世辉, 夏涛, 等. 单宁酶及协同物质对绿茶饮料稳定性的影响[J]. 食品与发酵工业, 2006, 32(6): 69-72.
[73] 苏二正, 夏涛, 张正竹, 等. 共固定化单宁酶和β-葡萄糖苷酶对茶饮料增香和除混效果的研究[J]. 食品与发酵工业, 2005, 31(5): 125-129.
[74] 郑宝东, 曾绍校. 酶处理对绿茶浸提液成分及膜过滤通量影响的研究[J]. 农业工程学报, 2003, 19(6): 212-214.
[75] Boadi D K, Neufeld R J.Encapsulation of tannase for the hydrolysis of tea tannins[J]. Enzyme and Microbial Technology, 2001, 28: 590-595.
[76] Lu M, Chu S, Yan L, et al.Effects of tannase treatment on protein-tannin aggregation and sensory attributes of green tea infusion[J]. LWT - Food Science and Technology, 2009, 42: 338-342.
[77] 胡雄飞. 绿茶浓缩汁沉淀调控技术研究[D]. 杭州: 浙江工商大学, 2014.

Options

文章导航

模态框（Modal）标题

摘要

本文引用格式

Abstract

参考文献