期刊论文

Effect of different types packaged drinking water on the green tea infusions

Zhu, H.

中文

食品与发酵工业

0253-990X

2021

47

11

216-220

10.13995/j.cnki.11-1802/ts.025114

湘发改投资项目（[2018]362号）；

本校为第一机构

水质对茶汤品质形成具有重要影响。选用纯净水、天然饮用水、矿物质水、矿泉水4种不同类型包装饮用水进行碣滩绿茶冲泡试验,通过对水样与茶汤的理化指标进行测定,对茶汤感官品质、汤色和滋味成分进行分析,研究不同类型水质对绿茶风味品质及化学成分的影响。结果表明,pH呈弱酸性且矿质元素含量少的纯净水适宜冲泡碣滩绿茶。茶经过冲泡后所含的微量元素种类丰富,有利于人体吸收。矿物质水冲泡碣滩绿茶茶汤亮度较好,但冲泡茶汤偏黄。滋味成分分析表明,纯净水和天然饮用水冲泡茶汤水浸出物、氨基酸、茶多酚含量高,但纯净水冲泡的绿茶儿茶素含量相对较高,结合感官审评,纯净水冲泡的茶汤浅黄绿亮,呈现...

Water quality has an important influence on tea infusions. Four types of packaged drinking water, including pure water, natural drinking water, mineralized drinking water and spring water were used for the green tea brewing test. The effects of different types of water on the flavor and chemical composition of tea infusions were studied by physicochemical indexes, sensory evaluation and component analysis. Results showed that pure water with mildly acid and low content of metal elements was suitable for brewing green tea. Tea infusions were ric...