摘要
本文以红茶为原料,用低温4℃的纯净水、天然矿泉水进行不同时间的冷泡萃取,通过感官品评及对茶多酚、儿茶素组分、游离氨基酸总量、咖啡碱、固形物等的检测,探究红茶最佳的萃取时间,确定最佳工艺。结果表明,随着萃取时间的延长,茶叶中的滋味物质不断被萃取出来,口味逐渐加重,茶汤pH值逐渐下降;在相同的萃取时间下,天然矿泉水茶汤pH值明显高于纯净水茶汤;两种水对游离氨基酸的溶出影响基本一致,对可溶性固形物的溶出影响差异比较小;与天然矿泉水相比,纯净水萃取更有利于茶多酚、咖啡碱的溶出,表没食子酸儿茶素没食子酸酯的溶出趋势与茶多酚基本一致;经过口味品评,纯净水萃取5 h时口味最佳,天然矿泉水萃取4 h时口味最佳。
This article uses black tea as raw material and conducts cold brewing extraction with purified water and natural mineral water at low temperature of 4℃for different times.Through sensory evaluation and detection of tea polyphenols,catechin components,total free amino acids,caffeine,solids,etc.,the optimal extraction time for black tea is explored and the optimal process is determined.The results showed that with the extension of extraction time,the flavor substances in tea were continuously extracted,the taste gradually increased,and the pH value of the tea soup gradually decreased;under the same extraction time,the pH value of natural mineral water tea soup is significantly higher than that of pure water tea soup;the effect of two types of water on the dissolution of free amino acids is basically the same,and the difference in the effect on the dissolution of soluble solids is relatively small;compared with natural mineral water,pure water extraction is more conducive to the dissolution of tea polyphenols and caffeine,and the dissolution trend of EGCG is basically consistent with that of tea polyphenols;after taste evaluation,pure water extraction for 5 h resulted in the best taste,while natural mineral water extraction for 4 h resulted in the best taste.
作者
胡玉荣
张顶武
HU Yurong;ZHANG Dingwu(Shanghai Kangshi Food Technology Co.,Ltd.,Shanghai 201100,China)
出处
《食品安全导刊》
2023年第36期134-138,共5页
China Food Safety Magazine
关键词
红茶
纯净水
天然矿泉水
功能成分
口味评价
black tea
purified water
natural mineral water
functional component
taste evaluation
