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Journal of Tea Science ›› 2003, Vol. 23 ›› Issue (s1): 58-62.doi: 10.13305/j.cnki.jts.2003.s1.011

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Study on Clarification of Oolong Tea Beverage by Ultra-filtration

YIN Jun-feng, QUAN Qi-ai, LUO Long-xin, QIAN Xiao-jun   

  1. Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Chemical Engineering of Agriculture Ministry, Hangzhou 310008, China
  • Online:2003-12-25 Published:2019-09-16

Abstract: The Oolong tea juice was ultra-filtrated by using the plate-frame module and choosing three kinds of CA membrane with three pore diameter . Study on effect of different ultra-filtration process on the contents of main compounds including tea polyphenols, amino acids, caffeine, soluble sugar, pectin, protein etc in Oolong tea juices and colour difference, sensory quality, pH, ultra-filtration flux, etc. The results showed that ultra-filtration can clarify the Oolong tea juice effectively. The ultra-filtration can obstruct high-molecular mass that easy to participate higher retaining rate of the main compounds under the suitable ultra-filtration parameter. Sensory quality of the green tea juice ultra-filtrated was fine.

Key words: Ultra-filtration, Membrane, Oolong tea juice, Clarification

CLC Number: