【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 ,并对各个样品的主要化学成份进行分析。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】 Concentrating test of tea juice was carried out using heating evaporation(EC),ultrafiltration + reverse osmosis(UF+RO),ultrafiltration + heating evaporation(UF+EC)and reverse osmosis(RO)methods respectively,as well as the main chemical compounds of concentrated tea juice were analyzed The results showed that the retaining rate and sensory quality of the main compounds evidently varied with different process UF+RO and RO processes were the best processes which retained the main compounds and with the best sensory quality UF+RO and UF+HE had great effects on removing of protein and pectin,as well as possessed clear liquor Therefore,UF+RO process is the best one and suitable for tea juice concentration更多还原