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Study on Preparation of Greentea Beverage

Author: RaoLing
Tutor: ZhangXiaoMing
School: Jiangnan University
Course: Of Food Science
Keywords: Green tea beverages Extraction Color protection Ultrafiltration Adsorption treatment
CLC: TS275.2
Type: Master's thesis
Year: 2010
Downloads: 256
Quote: 0
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Abstract


Green tea beverage catechins, caffeine, ascorbic acid, due to its unique taste, aroma and functionality, and is one of the most popular soft drink in the world, which contains special ingredients. The main subject of study by the hot water extraction and color protection technology, thereby enhancing the functional ingredient content and organoleptic quality of the tea beverage; analysis of different anti-precipitation techniques, to improve the low-temperature storage stability of the green tea beverages, while maintaining the polyphenols content; analyze the impact of different sterilization methods on the volatile flavor compounds. Study by the single factor of the hot water extraction process, analyze the impact of different extraction parameters on the tea color, sensory, polyphenol content; orthogonal experimental results and analysis through SPSS software, and found that green tea extraction process: tea 40 mesh particle size, extraction temperature 60 ℃, extraction time 20 min water the tea than 100:1, pH 6. Tea indicators and extraction parameters analysis, extraction time effect with minimal impact on tea extraction, water tea than the greatest impact. pH and water tea than the solids extraction rate of the main factors, temperature and pH has a significant effect on the tea polyphenol content. Water tea than solids (-0.822) and polyphenols (-0.822) showed a significant negative correlation between temperature and tea polyphenols showed a highly significant positive correlation (0.980). Study different color fixative Vc, NaHSO , 3 and of ZnCl of 2 tea extraction process color change and theaflavins and tea pigments, and through room temperature storage experiment to determine NaHSO 3 and ZnCl 2 is the best color fixative, add the amount of 0.03% and 0.03%, respectively. Vc may be formed during storage of the pro-oxidant effect, making the the late storage tea drinks color change larger, and so can not be used for protecting color of green tea beverages. By SPME-GC-MS analysis of the high-temperature sterilization tea drinks esters content and aroma of the tea beverage index improved, but the tea beverage products generate a stew cooked flavor, while the ultra-high temperature sterilization the flavor of the tea beverage is less affected, and suitable for the production of tea beverage products. Ultrafiltration and adsorption (chitosan and silica gel) to clarify the effect of green tea infusion were compared. Ultrafiltration membrane efficiency due to concentration polarization and concentrated effect, resulting in lower filtration rate is slower, and the permeate flux decline faster. Green tea infusion chitosan and silica gel can effectively clarify optimum treatment conditions were: amount of 0.04%, pH 5.5,20 min and 0.11%, the pH 3,20 min. Reduce the the muddy active protein content in the process, while tea polyphenols preserved effectively improve the tea cryogenic storage stability, complex processing proline (Pro) to achieve a substantial reduction, more conducive to the low temperature of the tea saved. The adsorption treatment also reduce the metal ion content in tea to reduce the metal ions are involved in the probability of the formation of tea cream.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Beverage cold manufacturing industry > Soft drinks > Tea drinks
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