Studies on the Quality Change of Tea Infusion Beverages during Sterilization and Storage

被引：0
|
作者：
Liu P. [1 ,2 ,3 ]
Xu Y. [1 ]
Zou C. [1 ]
Gao Y. [1 ]
Wang F. [1 ]
Chen J. [1 ]
Yin J. [1 ]
机构：
[1] Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou
[2] Henan Key Laboratory of Tea Comprehensive utilization in South Henan, Xinyang Agriculture and Forestry University, Xinyang, 464000, Henan
[3] Institute of Fruit and Tea, Hubei Academy of Agricultural Science, Wuhan
来源：
Xu, Yongquan (yqx33@126.com) | 2018年 / Chinese Institute of Food Science and Technology卷 / 18期
关键词：
Catechins; Flavor quality; Sterilization and storage; Tea infusion beverage; Vc Na (sodium ascorbate);
D O I：
10.16429/j.1009-7848.2018.01.026
中图分类号：
学科分类号：
摘要：
Low stability of flavor quality during shelf life restricts the development of tea infusion beverage industry.In order to improve the process technology of tea beverage and enhance the flavor stability of tea infusion beverage, this study investigated the change of flavor quality and chemical compositions concentrations of tea infusion beverages processed from different tea during sterilization (135 ℃, 20 s) and storage (38 ℃). The results showed that the color of the tea infusion beverages processed from green and oolong tea turned dark, the flavor quality decreased, the concentrations of polyphenols reduced, and the concentrations of flavones increased, while the concentrations of caffeine kept stable during sterilization and storage. And the concentrations of total catechins (93.0% and 98.0%) and gallated catechins (39.9% and 48.3%) decreased, however the concentrations of non-gallated catechins increased first and then decreased, while the production amounts of H2 O2 (62.6193.2 μmol/L) were always high. The flavor quality of tea infusion beverages processed from black and Puer tea kept more stable during sterilization and storage, especially the Puer tea infusion beverages. Vc Na was found to preserve the flavor quality and chemical compositions of different tea infusion beverages, and the protective effect was found positively related to the catechins concentration. Vc Na reduced the decrease of polyphenols and catechins concentration, and restricted the production of H2 O2 (1.322.7 μmol/L), with the maximum inhibiting rate of 97.9%. However, the protective effect of Vc Na was only available within 12 weeks. These results indicated that catechins degradation was one of the main reason for the quality worsening of tea infusion beverages, and Vc Na can preserve the flavor quality of tea infusion beverage in a certain extent by protecting the catechins concentration. © 2018, Editorial Office of Journal of CIFST. All right reserved.
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页码：202 / 210
页数：8
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