摘要
采用分光光度法,测定各影响因素作用下茶汤D420 nm值,并结合目测法探讨气调干制绿茶和热风干制绿茶汤色的稳定性。结果表明:pH为5.0时,绿茶汤色稳定性最佳。绿茶饮料中添加锌离子、蔗糖,以及低温或室温避光贮存,可提高汤色稳定性;加热或高温易氧化褪色。气调干制绿茶比热风干制绿茶能具有更好的汤色稳定性。
The effect of some factors on infusion color of controlled atmosphere drying green tea and hot air drying green tea was studied.Results showed that infusion coulor was better when pH was 5.0.Zn^2＋ and saccharose showed a certain increment effect on infusion color.Both of the teas should be preserved in low or normal temperature and far from sunshine to prevent its oxidation by heating or high temperature.Infusion coulor of controlled atmosphere drying green tea was superior to green tea dried with hot-air.
出处
《扬州大学学报（农业与生命科学版）》
CAS
CSCD
北大核心
2010年第2期64-67,共4页
Journal of Yangzhou University：Agricultural and Life Science Edition
基金
福建省高等学校科研项目(JA01031)
关键词
气调干制绿茶
热风干制绿茶
汤色
稳定性
controlled atmosphere drying green tea
hot-air drying green tea
infusion color
stability
