【摘要】 为了探讨不同浸提方式对绿茶饮料品质的影响,采用相同的绿茶原料,运用常规浸提(85℃,10min)、低温浸提(40℃,1h)、微波浸提(450W,4min)和超声波浸提(60℃,10min)4种不同工艺浸提,并测定绿茶茶汤的色度和浑浊度。结果表明,不同处理茶汤色度和浑浊度差异极显著,微波、低温浸提较好;常规和超声波浸提,虽然生化成分含量高,但茶汤酚氨比大,咖啡碱含量高,不利于茶汤稳定;微波、低温浸提品质较好,且有利于茶汤的澄清。更多还原

【Abstract】 Based on normal extraction, lower temperature extraction, microwave extraction and ultrasound wave extraction, experiments were designed to study the effects of different extracting ways on the tea soup quality with the same raw material.The results of measurement of infusion colour and turbidity indicated that microwave and lower temperature extraction had better infusion colour and turbidity of tea soup.Chemical component determination revealed that microwave extraction and lower temperature extraction were benificial to soup quality.Normal extraction and ultrasound wave extraction were advantageous to increase chemical content of water extracts, but the TP/AA and caffeine were high,therefore it is difficult to prevent their sediments.更多还原