茶叶科学2016，Vol.36Issue(4)：337-346,10.
茶汤沉淀形成及其调控方法研究进展
Review on Tea Sediment Formation and Its Controlling Methods
摘要
Abstract
Sediment easily forms during the process and storage of tea beverage, instant tea powder and concentrated tea, which not only has an unattractive appearance, but also detracts from the flavor quality of tea products. However, there are no clear forming mechanism and controlling methods of tea sediment because the forming of tea sediment is rather complicated and lacks satisfactory solution. And at present, most of tea beverage producers remove tea sediment or inhibit tea sediment formation by physically removal or chemically de-creaming. These methods not only cause a great loss of active ingredients and decrease healthy functions, but also influence the appearance and inherent quality of the products, and then hinder the development of Chinese tea-beverage industry. Tea cream, the turbid phenomenon produces when tea infusion cools, is the previous process of tea sediment formation. It was reported that tea sediment can be divided into reversible and irreversible sediment. And their chemical constituents, formation mechanism and influencing factors were distinctly different. In order to effectively control the sediment in tea beverage, this paper summarizes the chemical components participating in tea sediment formation, the factors and the mechanism of tea sediment formation, and the controlling methods.关键词
茶汤沉淀/化学成分/形成机理/调控方法Key words
tea sediment/chemical components/formation mechanism/controlling methods分类
轻工纺织引用本文复制引用
许勇泉,尹军峰..茶汤沉淀形成及其调控方法研究进展[J].茶叶科学,2016,36(4):337-346,10.基金项目
国家自然科学基金（31070615）、中国农业科学院农业创新工程（CAAS-ASTIP-2014-TRICAAS）。 （）
