摘要
红茶饮料混浊沉淀是液体红茶生产中的一个难题。选用不对称Ａｌ２Ｏ３陶瓷膜对红茶提取液进行电渗析，分析了电渗前后红茶水的内含物总量、组成及体系稳定性的变化。结果表明，电渗析不会造成红茶提取液内含物总量及组成的明显改变，但可通过减少体系高价金属阳离子浓度以提高体系的稳定性，从而提高红茶提取液的感官审评得分。茶水按２∶１００的比例，用８０℃软水浸泡５ｍｉｎ，提取液用０．２２μｍ的滤膜微滤后电渗再微滤。
The turbidness and sedimentation is a difficult problem distressing the productin of liquid black tea.The black tea extraction was electrodialysed by asymmetric ceramic (Al 2O 3) membrane,and the inclusion composition was analysed and the steadiness of the extraction system was investigated.Though the extraction inclusion slightly changed in quantity and composition,the steadiness of the extraction system increased significantly after the electrodialysis due to the decreasing of the high valence cation concentration,resulting in a high score of the organoleptic evaluation.Black tea was extracted by soft water in a proportion of tea to water of 2∶100 at 80 ℃ for 5 minutes,and the extraction was sent through a process of coupled electrodialysis with microfiltration.This is regarded as a way of producing sedimentless pure black tea beverages.
出处
《茶叶科学》
CAS
CSCD
1997年第1期53-58,共6页
Journal of Tea Science
基金
农业部茶叶化学工程重点实验室开放基金
关键词
红茶饮料
沉淀
电渗析
稳定性
Black tea beverage Sediment Electrodialysis
