Effects of Main Metal Ions on Quality of Cold Soluble Instant Green Tea

doi:10.7506/spkx1002-6630-200907023

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (7 ): 99-105.doi: 10.7506/spkx1002-6630-200907023

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Effects of Main Metal Ions on Quality of Cold Soluble Instant Green Tea

YIN Jun-feng1 XU Yong-quan1 CHEN Jian-xin1 SHEN Dan-yu1 WANG Fang1 CHEN Su-qin2 QIAN Xiao-jun2

(1. Engineering Research Center for Tea Processing, Key Laboratory of Machining and Quality Control of Tea and Beverage Plants,
Ministry of Agriculture; Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
2. Shenzhen Shenbao Huacheng Foods Co. Ltd., Shenzhen 518020, China)

Received:2008-12-31 Online:2009-04-01 Published:2010-12-29
Contact: YIN Jun-feng1 E-mail:yinjf@mail.tricaas.com

Abstract

Abstract:

Effects of metal ions on the sensory quality of instant green tea was investigated by dissolving instant green tea in water with certain concentration of 6 different metal ions, including Ca2+, Fe2+, Mg2+, K+, Al3+ and Zn2+. The results showed that the sensory quality of cold instant green tea is significantly affected by water quality and this effect is even more deep by Ca2+, Fe2+, Al3+ and Zn2+. This preliminary study proposed the quality indexes of water for dissolving cold soluble instant green tea.

Key words: cold soluble instant green tea, metal ion, water quality

CLC Number:

TS272.51

YIN Jun-feng1 XU Yong-quan1 CHEN Jian-xin1 SHEN Dan-yu1 WANG Fang1 CHEN Su-qin2 QIAN Xiao-jun2. Effects of Main Metal Ions on Quality of Cold Soluble Instant Green Tea[J]. FOOD SCIENCE, 2009, 30(7 ): 99-105.

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Effects of Main Metal Ions on Quality of Cold Soluble Instant Green Tea

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