绿茶饮料的制备研究-食品科学专业毕业论文.docxVIP

Abs仃actStudy Abs仃act Study on Preparation of Green Tea Beverage Subject and Speciality：Engineering，Food Science Time of enrollment：0 1．09．2008 Master graduate student：Ling Rao Time ofdefense：19．1 1-2010 Faculty adviser：Xiaoming Zhang，Prof Time of conferring degree： ABSTRACT The green tea beverage is one of the most popular soft drinks，which is attribuated to its special taste，favor and functionality．Green tea contains specific functional components，such as cathchin，caffeine，ascorbic acid，ete．．This study Was to improve the content of the functional components and sensory quality through the hot-water extraction and color protection process；to analysis the feasibility of enchancing the low temperature storage stability by different clarification methods and keep the tea polyphenol content as well；meanwhile，the change of volmile flavors was investigated via different sterilization． The effect of green tea extraction pramameters on the color，sensory and content of tea polyphenol，which was prepared from the hot water extraction，Was discussed by single factor experiment．The results Was studied by the SPSS analysis of L 1 6(45)orthogonal experiment．The optimal extraction process was as following：40 mesh，60℃，20 min， water／tea ratio 1 00：1 and pH 6．As Can be seen from the relative analysis，tea infusion quality Was least significantly affecedt by time，but the water／tea ratio was the most．pH and water／tea ratio was the main factor that affecting the solid content of tea infusion， while tea polyphenol content were significantly affected by temperature and pH．Water／tea ratio Was significantly negative related to solid content and tea polyphenol content． However time Was significantly positive related to tea polyphenol content． The color protecting effect of Vc，NaI-IS03 and ZnCl2 on tea infusion and pigments (theaflavin)variation during extraction was studied．Through the storage experiment，it Can confirm that NaHS03 and ZnCl2 were the best for protecting color，and the optimal con