摘要
为了解决绿茶饮料在加工、贮藏过程中的护色和防混浊沉淀等技术难题,本试验选用葡萄糖-δ-内酯与甘草素(Ⅰ)、木瓜蛋白酶与甘草素(Ⅱ)和植酸与甘草素(Ⅲ)三种添加剂组合,对贮存过程中茶汤的色泽亮度、透光率以及生化成分进行测定,结合感官审评结果评价三种组合在绿茶饮料中的保鲜效果。结果显示,葡萄糖-δ-内酯与甘草素为本试验最佳添加剂组合。
In order to solve the technique problem of color-preserving and de-turbiding of green tea drink during the processing and storage,we selected three natural additives combination gluconic-deha-lactone and glycyrrhizin （ Ⅰ ）,papain and glycyrrhizin（ Ⅱ ）,phytic acid and glycyrrhizin（Ⅲ） to study their fresh-keeping effects by testing the color and brightness ,transmittance ,chemical components of tea infusion during storage and sensory evaluation.The results showed Gluconic-delta-lactone and glycyrrhizin（1） was the best additive combination in our experiments.
出处
《茶叶通讯》
2008年第4期10-13,共4页
Journal of Tea Communication
关键词
绿茶饮料
添加剂组合
保鲜
Green tea drink
Additive combination
Fresh-keeping
