期刊论文

Studies .on Fresh-keeping Techniqne of Green Tea Drink

中文

茶叶通讯

1009-525X

2008

35

4

10-13

10.3969/j.issn.1009-525X.2008.04.006

本校为第一机构

为了解决绿茶饮料在加工、贮藏过程中的护色和防混浊沉淀等技术难题,本试验选用葡萄糖-δ-内酯与甘草素(Ⅰ)、木瓜蛋白酶与甘草素(Ⅱ)和植酸与甘草素(Ⅲ)三种添加剂组合,对贮存过程中茶汤的色泽亮度、透光率以及生化成分进行测定,结合感官审评结果评价三种组合在绿茶饮料中的保鲜效果.结果显示,葡萄糖-δ-内酯与甘草素为本试验最佳添加剂组合.

In order to solve the technique problem of color-preserving and de-turbiding of green tea drink during the processing and storage,we selected three natural additives combination gluconic-deha-lactone and glycyrrhizin （ Ⅰ ）,papain and glycyrrhizin（ Ⅱ ）,phytic acid and glycyrrhizin（Ⅲ） to study their fresh-keeping effects by testing the color and brightness ,transmittance ,chemical components of tea infusion during storage and sensory evaluation.The results showed Gluconic-delta-lactone and glycyrrhizin（1） was ...