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茶饮料的冷萃取工艺研究

路会丽,李国华*,陈冠荣

(康师傅控股有限公司,上海201100)

摘要:本研究精选炒青绿茶、茉莉花茶、乌龙茶三种茶叶,用低温5℃长白山矿泉水进行不同萃取时间的冲泡,检测茶汤中可溶性固形物、pH 值、茶多酚总量、儿茶素组分、氨基酸及咖啡因的含量,摸索最适萃取条件,确定加工工艺。结果表明:a 随着萃取时间的递延,茶叶中逐渐有较多的滋味成分被萃取出来,口味逐渐加重,绿茶在第4h,茉莉花茶在第3h,乌龙茶在第5h口味最佳;b 经过口味品评对比认为,选取的三种风格类型的茶叶原料中,半发酵型的乌龙茶最适合冷泡饮用,获得一致认可。

关键词:炒青绿茶;茉莉花茶;乌龙茶;可溶性固形物;pH值;茶多酚;儿茶素;氨基酸;咖啡因

Study on Cold Water Brewing Methods in Different Teas

LU Hui-li,LI Guo-hua,CHEN Guan-rong

(Masterkong Holding CORP.,Shanghai 201100,China)

Abstract: The following research selected three kinds of tea(green tea,jasmine tea and oolong tea)with low temperatureof 5℃ by Changbai Mountain mineral water extraction. Analysis of the tea extraction in Brix,pH and total teapolyphenols,catechin,amino acids and caffeine,determine the best extraction conditions and production process. Themain results were as follows: a) with the more extraction time,the more taste compounds were extracted. Green tea inthe 4 hour,jasmine tea in the 3 hour,oolong tea in the 5 hour taste best;b) After taste evaluation,semi-fermentedoolong tea most suitable for cold soak drinking,among three kinds of tea.

Key words: green tea;jasmine tea;oolong tea;solid;pH;tea polyphenols;catechins;caffeine;amino acid

(2018年第21卷第1期)

版权所有:中国饮料工业协会 电话:010-84464668
邮箱:ylgy@chinabeverage.org 传真:010-84464236 邮编:100027 地址:北京市朝阳区东三环北路丙二号天元港中心B座1702室
OEM:201107272203261305