摘要
将不同嫩度和加工工艺制作成的不同绿茶原料加工成绿茶饮料,通过对绿茶汁中茶多酚、氨基酸、咖啡碱及儿茶素等主要化学成分、色差动态变化测定和感官品质审评以及一系列破坏性试验的研究,提出不同初制绿茶原料加工成饮料的品质特点和一套适合绿茶饮料用的较经济合理的原料初制加工方法。
Different raw materials made by different tender degree and processing technique was adopted to process green-tea beverage. The quality characteristic of beverage and the adaptability of different raw materials are studied by analyzing the dynamic changes of tea polyphenols, caffeine, amino acid, catechins, the chromaticity, the evaluation of organoleptic quality of tea beverage and a series of destructiveness experiment. A processing of raw materials which was suitable for green tea beverage was putted forward.
出处
《茶叶科学》
CAS
CSCD
北大核心
2005年第3期189-196,202,共9页
Journal of Tea Science
基金
国家攻关项目2001BA502B02-C05
关键词
绿茶
加工技术
茶饮料
Green tea, Processing technology, Tea drink
