摘要
就鲜叶原料添加磷酸溶液降低原料pH值的方法对红、绿鲜茶汁压榨提取各理化因子的影响进行分析表明:原料酸化,改变了原料中果胶和蛋白质的性质,从而减少了鲜茶汁中果胶和蛋白质的含量.果胶含量的减少与pH值的降低呈显著正相关,蛋白质的含量在鲜茶汁pH值为3.8左右出现最低值.实验还证明:影响鲜茶汁压榨提取的重要因子是鲜茶汁的粘度,而鲜茶汁的粘度主要受其蛋白质和水溶性果胶含量的影响.酸化原料,能够降低鲜茶汁的粘度,从而提高了鲜茶汁的提取率和质量.
By mixing H3PO4 solution with tea leaf to increase its acidity, the physicochemical factors affecting the extraction fresh black and green tea juices were investigated. The results showed that acidification process could change the property of pectin and protein in tea leaf and therefore reduce the contents of pectin and protein in the extracted fresh tea juices. The decrease of pectin content was positively correlated with the pH decline of tea leaf with statistical significance. The protein content in the extracted fresh tea juice was the lowest when leaf pH was at 3. 8. The results also showed that the main factor affecting the juice extraction rate was the juice viscosity which was mainly affected by the contents of pectin and protein in the juices. Acidifying the raw materials could decrease the viscosity, which resulted in the improvement of fresh tea juice quality and the increase of juice extraction rate.
出处
《浙江大学学报（农业与生命科学版）》
CAS
CSCD
1992年第S1期26-30,共5页
Journal of Zhejiang University:Agriculture and Life Sciences
关键词
酸化
鲜茶汁
粘度
提取率
质量
acidification
fresh tes juice
viscosity
extraction rate
quality
