液体茶饮料品质研究进展及发展展望
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摘要
液体茶饮料具有方便携带,天然健康的特点而受到广大消费者的喜爱。随着液体茶饮料的快速发展,液体茶饮料的品质也开始被大家重视。液体茶饮料的品质问题主要是茶汤沉淀、色泽褐变以及香气劣变等,尤其以绿茶饮料最为普遍,这不仅影响产品的外观品质,同时产品的风味品质也会下降。影响液体茶饮料茶汤品质问题的因素多种多样,包括原料茶的选择及其加工工艺、浸提水的水质、以及液体茶饮料的加工工艺等。文章以前人研究为基础,对液体茶饮料品质的形成、影响因素、调控方法等进行综述,为液体茶饮料品质优化提供参考。
Liquid tea beverage is popular among consumers because of its convenient carrying and natural health.With the rapid development of liquid tea beverage,the quality of liquid tea beverage begins to be valued by everyone.The quality problems of liquid tea beverage are mainly tea infusion precipitation,color browning and aroma deterioration,especially in green tea beverage.Those problems not only affect the appearance quality of products,but also influent the flavor quality of products.There are various factors that affect the quality of liquid tea beverage,including the selection and processing technology of raw tea,the quality of water used for extraction,and the processing technology of liquid tea beverage.Based on previous studies,this paper summarized the formation,influencing factors and control methods of liquid tea beverage quality,providing reference for quality optimization of liquid tea beverage.
Liquid tea beverage is popular among consumers because of its convenient carrying and natural health.With the rapid development of liquid tea beverage,the quality of liquid tea beverage begins to be valued by everyone.The quality problems of liquid tea beverage are mainly tea infusion precipitation,color browning and aroma deterioration,especially in green tea beverage.Those problems not only affect the appearance quality of products,but also influent the flavor quality of products.There are various factors that affect the quality of liquid tea beverage,including the selection and processing technology of raw tea,the quality of water used for extraction,and the processing technology of liquid tea beverage.Based on previous studies,this paper summarized the formation,influencing factors and control methods of liquid tea beverage quality,providing reference for quality optimization of liquid tea beverage.
引文
[1]刘全卫.液体茶饮料市场开发展望[J].茶叶通报,1996(4):10-11.
[2]孙其富,张凌云,梁月荣.我国茶饮料工业的现状与发展趋势[J].粮食加工与食品机械,2003(6):58-60.
[3]方元超,梅丛笑,杨朝伟.茶汤色、香、味的变化机理及提高茶汤品质的方法[J].冷冻与速冻食品工业,2000,6(4):19-21.
[4]马惠民,王琦,钱和.绿茶色泽的影响因素及改进措施[J].食品工程,2012(3):26-28.
[5]朱博,夏涛,高丽萍.绿茶茶汤中黄酮醇及其苷类的测定方法以及对茶汤色度的影响[J].食品与发酵工业,2009,35(2):164-150.
[6]朱博.绿茶茶汤色泽的变化规律及其调控研究[D].合肥:安徽农业大学,2009.
[7]WANG L F,PARK S C,CHUNG J O,et al.The compounds contributing to the greenness of green tea[J].Journal of Food Science,2010,69(8):S301-S305.
[8]何媛媛,王璟,杨悦,等.EGCG与杨梅素相互作用对茶汤色泽呈现的影响[J].西北农林科技大学学报:自然科学版,2017,45(2):161-168.
[9]马梦君,罗理勇,曾亮.绿茶饮料沉淀机制及澄清技术[J].食品安全质量检测学报,2015(4):1212-1218.
[10]戴前颖.绿茶提取液沉淀形成和色泽劣变机理及调控技术研究[D].合肥:安徽农业大学,2007.
[11]许勇泉,尹军峰.绿茶茶汤冷后浑特性研究[J].茶叶科学,2010,30(s1):527-532.
[12]杨红,汪志军,张凌云.茶饮料冷后浑机理研究进展[J].福建茶叶,2005(1):12-15.
[13]龚淑英,石元值.浓缩汁的制备与保鲜研究初探[J].茶叶,2002,28(1):30-32.
[14]江春柳.不同水质浸提、调配茶饮料品质技术的研究[D].福州:福建农林大学,2010.
[15]许勇泉,尹军峰,沈丹玉,等.鲜茶汁浸提工艺研究[J].食品科学,2008,29(9):719-722.
[16]宁井铭.绿茶饮料护色、防沉淀技术[D].合肥:安徽农业大学,2004.
[17]SMITH R F.Studies on the formation and composition of cream in tea infusions[J].Journal of the Science of Food and Agriculture,1968,19(9):530-534.
[18]VUONG Q V,GOLDING J B,STATHOPOULOS C E,et al.Effects of aqueous brewing solution p H on the extraction of the major green tea constituents[J].Food Research International,2013,53(2):713-719.
[19]KINUGASA H,TAKEO T.Deterioration mechanism for tea infusion aroma by retort pasteurization[J].Journal of the Agriculture Chemical Society of Japan.1990,54(10):2537.
[20]梁靖.绿茶饮料加工过程中香气变化研究[D].杭州:浙江大学,2003.
[21]许勇泉,陈根生,刘平,等.浸提温度对绿茶茶汤沉淀形成的影响[J].茶叶科学,2012,32(1):17-21.
[22]张凌云,梁月荣,孙其富,等.绿茶鲜汁浸提条件研究[J].茶叶科学,2003,23(1):46-50.
[23]夏涛,时思全,宛晓春.微波、超声波对茶叶主要化学成分浸提效果的研究[J].农业工程学报,2004,20(6):170-173.
[24]宁井铭,周天山,方世辉,等.绿茶饮料不同浸提方式研究[J].安徽农业大学学报,2004,31(3):42-42.
[25]张文文,杨春,林朝赐.冷浸对液态茶饮料品质影响的试验研究[J].食品科学,1998(8):24-26.
[26]TODISCO S,TALLARICO P,GUPTA B B.Mass transfer and polyphenols retention in the clarification of black tea with ceramic membranes[J].Innovative Food Science and Emerging Technulogies,2002,3(3):255-262.
[27]刘建力,王龙兴,戴海平,等.微滤膜技术在茶饮料澄清中的应用[J].食品与发酵工业,2004,30(2):97-99.
[28]窦宏亮.绿茶饮料在贮藏中主要生化成分和香气成分的变化及其对茶饮料品质的影响[D].武汉:华中农业大学,2007.
[29]梁月荣,陆建良,马辉.罐装绿茶饮料防褐变研究[J].饮料工业,1999(2):20-21.
[30]叶倩,梁月荣,陈瑞鸿.绿茶饮料护色技术的研究进展[J].茶叶,2006,32(1):18-22.
[31]刘盼盼,许勇泉,邹纯,等.不同茶类纯茶饮料灭菌贮藏过程中品质变化研究[J].中国食品学报,2018(1):202-210.
[32]林朝赐,张文文,杨春,等.β-CD对液体茶饮料品质影响的试验研究[J].茶叶学报,2005(4):19-21.
[33]方元超,孔俊豪,陈小强,等.微胶囊技术及其在茶饮料生产中的应用[J].茶叶通讯,1999,5(2):19-22.
[34]孙庆磊.聚乙烯聚吡咯烷酮(PVPP)在茶饮料沉淀控制中应用研究进展[J].中国茶叶加工,2011(2):29-32.
[35]龚加顺,刘佩瑛,刘勤晋.魔芋多糖在茶饮料中的稳定作用机理研究[J].茶叶科学,2004,24(2):141-146.
[36]杨悦.糖类对液体绿茶饮料品质稳定性影响的研究[D].合肥:安徽农业大学,2016.
[37]陈玉琼,倪德江.添加剂对罐装绿茶水品质的影响[J].食品科学,2000,21(9):31-34.
[38]赵良.绿茶饮料的护色和稳定性研究[J].食品研究与开发,1998(1):29-31.
[39]陈晓宏.浅析过滤除菌法在食品工业的应用[J].科技创业家,2014(9):232.
[40]尹军峰.茶饮料加工中的灭菌技术[J].中国茶叶,2006,28(3):17-18.
[41]野口明德,李淑云.最近的物理杀菌技术[J].中国食物与营养,1998(5):19-21.
[42]王志岚,李书魁,许勇泉,等.茶饮料灭菌技术概述[J].桑蚕茶叶通讯,2009(3):31-34.
[43]李洁.白茶饮料加工中浸提工艺的技术研究[D].福州:福建农林大学,2012.
[44]康乐宁.茯茶饮料研制及其抗辐射功效的评价[D].长沙:湖南农业大学,2014.
[2]孙其富,张凌云,梁月荣.我国茶饮料工业的现状与发展趋势[J].粮食加工与食品机械,2003(6):58-60.
[3]方元超,梅丛笑,杨朝伟.茶汤色、香、味的变化机理及提高茶汤品质的方法[J].冷冻与速冻食品工业,2000,6(4):19-21.
[4]马惠民,王琦,钱和.绿茶色泽的影响因素及改进措施[J].食品工程,2012(3):26-28.
[5]朱博,夏涛,高丽萍.绿茶茶汤中黄酮醇及其苷类的测定方法以及对茶汤色度的影响[J].食品与发酵工业,2009,35(2):164-150.
[6]朱博.绿茶茶汤色泽的变化规律及其调控研究[D].合肥:安徽农业大学,2009.
[7]WANG L F,PARK S C,CHUNG J O,et al.The compounds contributing to the greenness of green tea[J].Journal of Food Science,2010,69(8):S301-S305.
[8]何媛媛,王璟,杨悦,等.EGCG与杨梅素相互作用对茶汤色泽呈现的影响[J].西北农林科技大学学报:自然科学版,2017,45(2):161-168.
[9]马梦君,罗理勇,曾亮.绿茶饮料沉淀机制及澄清技术[J].食品安全质量检测学报,2015(4):1212-1218.
[10]戴前颖.绿茶提取液沉淀形成和色泽劣变机理及调控技术研究[D].合肥:安徽农业大学,2007.
[11]许勇泉,尹军峰.绿茶茶汤冷后浑特性研究[J].茶叶科学,2010,30(s1):527-532.
[12]杨红,汪志军,张凌云.茶饮料冷后浑机理研究进展[J].福建茶叶,2005(1):12-15.
[13]龚淑英,石元值.浓缩汁的制备与保鲜研究初探[J].茶叶,2002,28(1):30-32.
[14]江春柳.不同水质浸提、调配茶饮料品质技术的研究[D].福州:福建农林大学,2010.
[15]许勇泉,尹军峰,沈丹玉,等.鲜茶汁浸提工艺研究[J].食品科学,2008,29(9):719-722.
[16]宁井铭.绿茶饮料护色、防沉淀技术[D].合肥:安徽农业大学,2004.
[17]SMITH R F.Studies on the formation and composition of cream in tea infusions[J].Journal of the Science of Food and Agriculture,1968,19(9):530-534.
[18]VUONG Q V,GOLDING J B,STATHOPOULOS C E,et al.Effects of aqueous brewing solution p H on the extraction of the major green tea constituents[J].Food Research International,2013,53(2):713-719.
[19]KINUGASA H,TAKEO T.Deterioration mechanism for tea infusion aroma by retort pasteurization[J].Journal of the Agriculture Chemical Society of Japan.1990,54(10):2537.
[20]梁靖.绿茶饮料加工过程中香气变化研究[D].杭州:浙江大学,2003.
[21]许勇泉,陈根生,刘平,等.浸提温度对绿茶茶汤沉淀形成的影响[J].茶叶科学,2012,32(1):17-21.
[22]张凌云,梁月荣,孙其富,等.绿茶鲜汁浸提条件研究[J].茶叶科学,2003,23(1):46-50.
[23]夏涛,时思全,宛晓春.微波、超声波对茶叶主要化学成分浸提效果的研究[J].农业工程学报,2004,20(6):170-173.
[24]宁井铭,周天山,方世辉,等.绿茶饮料不同浸提方式研究[J].安徽农业大学学报,2004,31(3):42-42.
[25]张文文,杨春,林朝赐.冷浸对液态茶饮料品质影响的试验研究[J].食品科学,1998(8):24-26.
[26]TODISCO S,TALLARICO P,GUPTA B B.Mass transfer and polyphenols retention in the clarification of black tea with ceramic membranes[J].Innovative Food Science and Emerging Technulogies,2002,3(3):255-262.
[27]刘建力,王龙兴,戴海平,等.微滤膜技术在茶饮料澄清中的应用[J].食品与发酵工业,2004,30(2):97-99.
[28]窦宏亮.绿茶饮料在贮藏中主要生化成分和香气成分的变化及其对茶饮料品质的影响[D].武汉:华中农业大学,2007.
[29]梁月荣,陆建良,马辉.罐装绿茶饮料防褐变研究[J].饮料工业,1999(2):20-21.
[30]叶倩,梁月荣,陈瑞鸿.绿茶饮料护色技术的研究进展[J].茶叶,2006,32(1):18-22.
[31]刘盼盼,许勇泉,邹纯,等.不同茶类纯茶饮料灭菌贮藏过程中品质变化研究[J].中国食品学报,2018(1):202-210.
[32]林朝赐,张文文,杨春,等.β-CD对液体茶饮料品质影响的试验研究[J].茶叶学报,2005(4):19-21.
[33]方元超,孔俊豪,陈小强,等.微胶囊技术及其在茶饮料生产中的应用[J].茶叶通讯,1999,5(2):19-22.
[34]孙庆磊.聚乙烯聚吡咯烷酮(PVPP)在茶饮料沉淀控制中应用研究进展[J].中国茶叶加工,2011(2):29-32.
[35]龚加顺,刘佩瑛,刘勤晋.魔芋多糖在茶饮料中的稳定作用机理研究[J].茶叶科学,2004,24(2):141-146.
[36]杨悦.糖类对液体绿茶饮料品质稳定性影响的研究[D].合肥:安徽农业大学,2016.
[37]陈玉琼,倪德江.添加剂对罐装绿茶水品质的影响[J].食品科学,2000,21(9):31-34.
[38]赵良.绿茶饮料的护色和稳定性研究[J].食品研究与开发,1998(1):29-31.
[39]陈晓宏.浅析过滤除菌法在食品工业的应用[J].科技创业家,2014(9):232.
[40]尹军峰.茶饮料加工中的灭菌技术[J].中国茶叶,2006,28(3):17-18.
[41]野口明德,李淑云.最近的物理杀菌技术[J].中国食物与营养,1998(5):19-21.
[42]王志岚,李书魁,许勇泉,等.茶饮料灭菌技术概述[J].桑蚕茶叶通讯,2009(3):31-34.
[43]李洁.白茶饮料加工中浸提工艺的技术研究[D].福州:福建农林大学,2012.
[44]康乐宁.茯茶饮料研制及其抗辐射功效的评价[D].长沙:湖南农业大学,2014.