【作者】 罗龙新； 尹军峰； 钱晓军；

【Author】 LUO Longxing, YIN Junfeng, QIAN Xiaojun (Tea Research Institute, Chinese Academy of Agricultural Sciences, 310008)

【机构】 中国农业科学院茶叶研究所；

【摘要】 采用蒸发(EC)、超滤+反渗透(UF+RO)、超滤+蒸发(UF+EC)、反渗透(RO)浓缩工艺分别进行绿茶、红茶、乌龙茶汁的浓缩试验。并对各个样品进行理化分析。结果表明:四种工艺对三种茶浓缩汁中主要的化学成分保留率及感官品质的影响是明显不同。UF+RO和RO浓缩工艺保留主要的化学成分及香味品质最佳;UF+RO和UF+EC工艺从茶汁中去除蛋白质和果胶的效果及茶汁的澄清度最佳;因此UF+RO浓缩工艺是四种浓缩工艺中的最佳工艺。更多还原

【Abstract】 The concentrating experiments on the tea infusion of green tea, black tea and oolong tea were conducted by using the method of evaporating concentration (EC), ultrafiltration + reverse osmosis (UF + RO), ultrafiltration + evaporating concertration (UF + EC) and reverse osmosis RO). The physical and biochemical analysis of samples was carried out. Results showed that the influences of four kinds of technologies on the retaining rate of major biochemical components in the three kinds of tea concentrates and the organoleptic evaluation were different significantly. The flavor quality and the major biochemical components retained was best in the treatment of UF +RO and RO concentrating technology, and the effect of removing the protein and pectin from tea infusion as well as the clarity of tea infusion was best in the treatment of UF + RO and UF + EC technology. It was regarded that the UF + RO concentrating technology was the best one among the above four concentrating technologies.更多还原