| 绿茶初制工艺对饮料加工特性的影响 |
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| 引用本文： | 尹军峰,林智,谭俊峰,袁海波,俞光兵.绿茶初制工艺对饮料加工特性的影响[J].茶叶科学,2005,25(3):189-196,202. |
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| 作者姓名： | 尹军峰 林智 谭俊峰 袁海波 俞光兵 |
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| 作者单位： | 农业部茶叶化学工程重点实验室,中国农业科学院茶叶研究所,浙江,杭州,310008;宁海县桑洲镇政府,浙江,宁海,315607 |
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| 摘 要： | 将不同嫩度和加工工艺制作成的不同绿茶原料加工成绿茶饮料,通过对绿茶汁中茶多酚、氨基酸、咖啡碱及儿茶素等主要化学成分、色差动态变化测定和感官品质审评以及一系列破坏性试验的研究,提出不同初制绿茶原料加工成饮料的品质特点和一套适合绿茶饮料用的较经济合理的原料初制加工方法。
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| 关 键 词： | 绿茶 加工技术 茶饮料 |
| 文章编号： | 1000-369X（2005）03-189-08 |
| 收稿时间： | 2005-01-13 |
| 修稿时间： | 2005-01-132005-06-20 |
Effect of Raw Material Processing Technology on Processing Characteristic of the Green Tea Beverage |
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| 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):189-196,202. |
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| Authors: | YIN Jun-feng LIN Zhi TAN Jun-feng YUAN Hai-bo YU Guang-bing |
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| 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. |
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| Keywords: | Green tea Processing technology Tea drink |
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