| 超滤膜澄清乌龙茶饮料技术的研究 |
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| 引用本文： | 尹军峰,权启爱,罗龙新,钱晓军.超滤膜澄清乌龙茶饮料技术的研究[J].茶叶科学,2003,23(Z1):58-62. |
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| 作者姓名： | 尹军峰 权启爱 罗龙新 钱晓军 |
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| 作者单位： | 中国农业科学院茶叶研究所,农业部茶叶化学工程重点开放实验室,浙江杭州,310008 |
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| 基金项目： | 农业部科技攻关项目，95-农-05-01-3， |
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| 摘 要： | 采用平板超滤装置,选用CA材料3万、5万、10万分子量膜,系统研究在不同浓度、温度、压力下茶汁超滤通量及超滤前后茶多酚、氨基酸、咖啡碱、可溶糖、果胶、蛋白质等化学成分以及色差、pH、感官品质的变化。结果表明,超滤可以有效澄清乌龙茶汁,在合适的工艺参数下菜汁有效风味成分保留率高,能截留大部分易发生沉淀的高分子物质,感官品质佳。
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| 关 键 词： | 超滤 膜 乌龙茶汁 澄清 |
| 文章编号： | 1000-369X(2003)增刊-0058-05 |
| 修稿时间： | 2002年3月23日 |
Study on Clarification of Oolong Tea Beverage by Ultra-filtration |
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| 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. |
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| Keywords: | Ultra-filtration Membrane Oolong tea juice Clarification |
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