关键词: 绿茶, 灭菌, 品质

Abstract:  Based on the analysis of main chemical components and organoleptic quality of canned green tea infusion during sterilization,the effects of L- ascorbic(vc) on catechins,amino acids compositions and infusion color were studied deeply.The results showed that the contents of polyphenols and amino acids decreased except steady caffeine during sterilization. At the same time,infusion color also got yellowish and off- flavor aroma thick..It was also revealed that there was smaller quality change of infusion extracted from low- grade material than from high- grade material in the process of sterilization.Added to the extraction,VC could prevent the color from damaging,but couldn’t effectively prevent catechins and amino acids compositions during sterilization.

Key words:  , Green tea Tea beverage Sterilization Qualities；