Dissertation > Excellent graduate degree dissertation topics show

Main Components of green tea extract and taste sensory dynamics and Correlation

Author: LiZaiBing
Tutor: GongShuYing
School: Zhejiang University
Course: Tea Science
Keywords: Green tea Quality ingredients Brewing temperature Brewing time Tea than Leaching rate Taste Rating
CLC: TS272.51
Type: Master's thesis
Year: 2002
Downloads: 625
Quote: 4
Read: Download Dissertation

Abstract


This paper studies the main quality ingredients in green tea brewing process dynamics and the different conditions on the tea brew Main Components leaching effects; addition also analyzed the green tea flavor substances and taste the correlation between the scores. Temperature on the main quality ingredients in tea polyphenols, amino acids and caffeine leaching effect is increased as the temperature logarithmically leaching increases linearly. Tea polyphenols leaching temperature regression equation between: Y = 137.130Ln (X) -465.540 (R = 0.981); tea leaching of amino acids in the regression equation between temperature is: Y = 21.827 Ln (X) -68.004 (R = 0.981); leaching amount of caffeine in tea between temperature regression equation: Y = 25.236Ln (X) -83.942 (R = 0.985). Tea polyphenols and caffeine leaching general trend with time gradually increased, but as time further extended to 25-30 minutes after leaching have declined. Amino acids with time is constantly increasing, but the longer the time, the rate of increase is smaller. Leaching of amino acids in tea logarithmically with time curve regression, regression equation: Y = 7.504ln (X) 18.708 (R = 0.993). Tea polyphenols and caffeine in the amount of leaching time is not linearly related. Water consumption increases, green tea polyphenols significantly increased the total leaching. Total polyphenols leaching with water was a significant positive correlation was highly significant. The related equation: Y = 1.117X 89.262, (R = 0.987). Different water leaching of amino acids of the total water consumption with the increase in performance, increase the total amino acid leaching, when the tea ratio of 3g: 200ml the leaching reached the highest total water consumption to increase, the total leaching of amino acids little change. Water consumption increases, total leaching of caffeine in tea increases. Water leaching and total caffeine in tea linear correlation. Correlation equation between them is: Y = 0.051X 40.579, (R = 0.993). Green tea brewed at different temperatures of the main components of the average quality of the leaching rate and the same amount of leaching increases as the temperature increases, the quality of ingredients in tea, the average leaching rate increased with increasing temperature linearly increased logarithmically . Tea polyphenols average leaching rate and temperature regression equation between: Y = 41.319Ln (X) -139.660 (R = 0.981); tea amino acid leaching rate and the average temperature of - a regression equation as: Y = 6.549Ln (X) 20.404 (R = 0.981 #); caffeine in tea, the average leaching rate and temperature regression equation between: Y = 7.571Ln Instrument Factory 25.182 (R = 0.985 *. brewing temperature is increased 10'C, the three components in tea average leaching rate of increase is not the same. polyphenols from the leaching rate of 60 'C fo 70' C, 70 'C fg 80 'C at the rate of increase is large, increased by 24.48% and 20.79%, and then as the temperature rises gradually leaching rate of increase becomes smaller; the leaching rate of amino acids in tea is from 70oC to 80C and 80 ℃, when the rate of increase to 90oC larger, respectively, an increase of 15.77% and 14.14%, caffeine leaching process is accelerated to 80 ℃, at 70oC. tea in the main components of the average quality of the leaching rate increases Take deep extension of time was linear regression. polyphenol leaching rate and the average time between the regression equation: y == 145.070X-0 Boron m Division .998 * amino acid leaching rate and the average time of the relationship between regression equation: Y \Quality ingredients leaching rate is not the same as time extension, the time period in tea polyphenols, amino acids and caffeine are the three leaching rate decreases which at the beginning of the leaching rate of up to one minute, and then rapid decline to 10 minutes later, the leaching rate there is a clear downward trend, then more slowly to maintain a downward trend. water consumption increases, the leaching rate of rapid increase in polyphenols, green tea polyphenols, the average leaching Rate and tea ratio is linearly related to the related equation: Y = 0.223X +17.852, (R = 0.987 \leaching rate reached the highest value, and then increase the amount of water, the leaching rate of amino acid changes little. water consumption increases, the leaching rate of caffeine has also been increased, but the rate of increase is less than the leaching rate of polyphenols, caffeine in tea water and The average leaching rate also showed a linear correlation between the regression equation: Y = 0.010X +8.115, (R = 0.993-). different water quality on the Main Components of green tea extract also has different effects at the same time Chong hold different temperatures, the different impact of water quality on the leaching of polyphenols was significant difference between the amino acid leaching was no significant difference between the effects of caffeine leaching effects were highly significant differences between levels; same temperature brew Different time, different water between right polyphenols, amino acids affect no significant difference between the base of brown coffee what the difference between the highly significant level in the early experimental basis, through the quadratic orthogonal rotation design experiment, the results obtained, the process of brewing tea polyphenols leaching reached the highest value for the best combination of various factors 28min, 88 C, 3g: 284ml; tea reached the highest value in the various amino acids Factors most?

Related Dissertations

  1. The Effects of Pu-erh Tea on Prevetion and Treatment of Tumor,R285.5
  2. Effects of Shading on the Yield Index and Main Biochemical Components of Tea in Hilly Tea Plantation,S571.1
  3. The Effect of Nitrogen Phosphate and Potassium Proportion Fertilizers on Tea Tree Physiological Metabolism and Tea Quality,S571.1
  4. Analysis on Tea Consumer Behavior Characteristics and Marketing Strategies,F274
  5. A Study on Producing Environment and Product Quality of Typical Organic Agriculture in East China,S571.1
  6. The Research on the Effect of Green Barrier on Tea Export in Anhui,F426.82
  7. Cultural Language in the Use of Tea Packaging Design,J524.2
  8. Based on the Industry Chain Development of Cooperation between Fujian and Taiwan Tea Industry to Deepen Research,F326.12
  9. Humus and tea root zone soil Pb bioavailability Relations,X173
  10. Tea and explore Tang Poetry,I207.22
  11. Green tea production mechanization Jiangsu Province Development Strategy,F323.3
  12. Summer shade and fertilization on quality of green tea research,S571.1
  13. Hubei Tippy Tea continuous processing key technology research and process optimization,TS272.51
  14. On the formulation of the Song Dynasty Tea Act,K244
  15. Studied on the Color Variation of Green Tea Infusion,TS272
  16. Study on Preparation of Greentea Beverage,TS275.2
  17. Study on Preparation and Bioactivity of New Tea Green Pigment Zinc,TS202.3
  18. Study on the Determination of Acrylamide by High Performance Liquid Chromatography,X836
  19. The Improvement of Flavor and Safety of Concentrated Green Tea Infusion by Enzymatic,TS272.51
  20. Analysis on International Competitiveness of Chinese Tea Industry,F426.82;F752.6
  21. Study on Extraction and Separation of Tea Polyphenols Form Green Tea,TQ463

CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Beverage cold manufacturing industry > Tea > A variety of tea > Green tea
© 2012 www.DissertationTopic.Net  Mobile