| 原料发酵程度及生化基质对茶饮料冷后浑稳定性的影响 |
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| 引用本文： | 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(Z1). |
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| 作者姓名： | 张燕忠 张凌云 |
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| 基金项目： | 华南农业大学校长基金资助项目 |
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| 摘 要： | 将白叶单枞、金萱、鸠坑3个茶树品种鲜叶加工成不同发酵程度的茶原料,通过对其理化成分分析及感官审评,研究不同茶饮料的品质稳定性;深入探讨茶叶原料发酵程度及其生化基质对茶饮料冷后浑稳定性的影响。结果表明:不同品种茶叶原料制成的茶饮料因为生化基质的不同,茶汤冷藏后效果明显不同。透明度:金萱优于鸠坑;白叶单枞最差;絮状沉淀与茶汤的分界线不清晰,随着发酵程度的加重,沉淀物的量明显增加,其沉淀物颜色也逐渐变深。金萱原料制成的茶饮料中能看到明显的灰褐色沉淀和白色沉淀的分层。同一品种,随着发酵程度的增加,冷后浑固形物总量先增加后减少;同个品种的样品中,红茶工艺制作的全发酵茶叶饮料中沉淀物形成总量相对较少,说明红茶较适合于制作茶饮料。沉淀物中茶多酚含量平均为36.47%,说明茶多酚是沉淀物形成的主要控制因子之一;沉淀物中多酚含量不受茶叶中多酚含量的影响;随着茶叶原料发酵程度的加深,沉淀物中的多酚含量先增加后减少。而茶叶中EGC随着发酵程度的加深,其含量先增加后减少;所以EGC有可能是茶汤固形物形成量的主要决定因子。
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| 关 键 词： | 发酵程度 生化基质 茶饮料 冷后浑 |
Effect of Raw Tea's Fermentation Degree and Biochemical Substrates on Tea Cream Stability of Tea Drink |
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| ZHANG Yan-zhong,ZHANG Ling-yun.Effect of Raw Tea's Fermentation Degree and Biochemical Substrates on Tea Cream Stability of Tea Drink[J].Journal of Tea Science,2010,30(Z1). |
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| Authors: | ZHANG Yan-zhong ZHANG Ling-yun |
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| Abstract: | Different raw tea materials made by 3 tea plant cultivars(BaiyeDancong,Jinxuan and Jiukeng) with different fermentation degrees were adopted to process tea beverages in the research.The quality stability of the tea drinks were studied by analyzing the physical and chemical components and the evaluation of organoleptic quality.Effects of raw tea's fermentation degree and biochemical substrates on tea cream stability of tea drink were also carried out.The results showed that:Because of different biochemical substrates,the effect of tea beverages processed by different tea varieties is obviously different for Transparency,Jinxuan was better than Jiukeng,and Baiyedancong was worst.There is no clear boundary between tea beverage and the floc settling.Tea cream increased significantly and it become darker in color as the severity of fermentation.Delamination of brown cream and white cream can be found in Jinxuan tea beverage.Of the same species,with the increasing degree of fermentation,content of tea cream first increased and then decreased.Contents of tea cream in raw tea made by production process of black tea which is fully fermented is relatively small amount,indicated that black tea was more suitable for the production of tea drinks.TP concentration in tea cream averaged 36.47%,which indicated that tea polyphenol is one of the main control factors in cream formation.With the extent of tea fermentation,TP concentration in tea cream increased and then decreased;also the same trend with the content of EGC.Therefore,EGC may be the main factor determining the cream formation volume. |
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| Keywords: | fermentation degree biochemical substrates tea drink tea cream |
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