食品科学技术学报2019，Vol.37Issue(4)：57-65,9.DOI:10.3969/j.issn.2095-6002.2019.04.008
不同糖类对绿茶饮料风味稳定性的影响
Effect of Different Sugars on Flavor Stability of Green Tea Beverage
摘要
Abstract
The poor stability of flavor during shelf life has been one of the main factors restricting the development of green tea beverages. Therefore, in order to improve the flavor stability of green tea beverage during shelf life, the changes of the sensory quality and the main quality chemical composition of green tea beverages supplemented with different sugars such as sucrose, maltose, fructose, and glucose during high temperature sterilization conditions (135℃、15 s) and storage process (4℃ and 38℃, 28 d) were analyzed, and the potential mechanism was also discussed. The results showed that green tea beverages underwent significant deterioration in flavor quality during high-temperature sterilization and storage process, and supplementing with different sugars helped to increase the quality stability of green tea beverages. The addition of sucrose in green tea beverages was more stable in sensory quality and appearance color and the addition of sucrose and maltose in green tea beverages was more conductive to maintaining the stability of flavor and main flavor components. Based on the analysis of flavor change mechanism of green tea beverages, we found that sucrose, maltose, fructose and glucose had protective effect on EGCG under the condition of high temperature treatment, and maltose had better protective effect. In summary, adding sucrose and maltose can improve flavor stability of green tea beverages.关键词
绿茶饮料/糖类/贮藏/风味稳定性/儿茶素Key words
green tea beverage/sugar/storage/flavor stability/catechin分类
轻工纺织引用本文复制引用
汪洁琼,杨悦,叶青青,汪芳,曾亮,戴前颖,许勇泉,尹军峰..不同糖类对绿茶饮料风味稳定性的影响[J].食品科学技术学报,2019,37(4):57-65,9.基金项目
国家自然科学基金资助项目(31671861 （）
31872709) （）
浙江省杰出青年基金资助项目( LR17C160001) （ LR17C160001）
国家重点研发计划项目(2017YFD0400800) （2017YFD0400800）
中国农业科学院茶叶研究所基本科研业务费项目(1610212018006). （1610212018006）
