食品科学 ›› 2000, Vol. 21 ›› Issue (9): 31-34.

• 工艺技术 • 上一篇    下一篇

添加剂对罐装绿茶水品质的影响

 陈玉琼, 倪德江, 张家年   

  • 出版日期:2000-09-15 发布日期:2011-12-01

Effects of Additives on Quality of Canned Green Tea

 CHEN  Yu-Qiong, NI  De-Jiang, ZHANG  Jia-Nian   

  • Online:2000-09-15 Published:2011-12-01

摘要: 采用正交设计,探讨了L-抗坏血酸、焦磷酸盐、β-CD对罐装绿茶水品质的影响。结果表明,L-抗坏血酸和焦磷酸盐对罐装绿茶水的色泽具有明显的保护作用。焦磷酸盐能有效阻止沉淀的形成,而β-CD对阻止沉淀形成无明显效果,相反L-抗坏血酸还有反作用。品质成分分析表明,三种添加剂对茶多酚、咖啡碱总量无显著影响,但添加L-抗坏血酸可有效阻止主要儿茶素L-EGCG的降解。

关键词: 罐装绿茶水, 添加剂, 品质

Abstract: The effects of L-ascorbic acid (LA),polyphosphate (PP) and β-CD on the quality of canned green tea was studied by way of orthogonal design .The results showed that the destroy of infusion color could be effectively prevented by LA or pp. The formation of tea cream could be also stopped by PP except β-CD.On the contrary,LA could accelerate the formation of tea cream.It also revealed that the contents of polyphenol and caffine were not affected by the three compounds,but the decomposition of L-EGCG.a main kind of catechins.Could be protected by LA.

Key words: Canned green tea Additive Qualities