绿茶初制工艺对饮料加工特性的影响

doi:10.13305/j.cnki.jts.2005.03.006

Abstract

Abstract: Different raw materials made by different tender degree and processing technique was adopted to process green-tea beverage. The quality characteristic of beverage and the adaptability of different raw materials are studied by analyzing the dynamic changes of tea polyphenols, caffeine, amino acid, catechins, the chromaticity, the evaluation of organoleptic quality of tea beverage and a series of destructiveness experiment. A processing of raw materials which was suitable for green tea beverage was putted forward.

Key words: Green tea, Processing technology, Tea drink

CLC Number:

S377
TS275.2

YIN Jun-feng, LIN Zhi, TAN Jun-feng, YUAN Hai-bo, YU Guang-bing. Effect of Raw Material Processing Technology on Processing Characteristic of the Green Tea Beverage[J]. Journal of Tea Science, 2005, 25(3): 189-196.

References 8

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Effect of Raw Material Processing Technology on Processing Characteristic of the Green Tea Beverage

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