中国茶叶加工Issue(4)：25-30,6.DOI:10.15905/j.zgcyjg.2095-0306.2025.04.03
绿茶饮料品质稳定性研究进展
Research Progress on the Quality Stability of Green Tea Beverages
摘要
Abstract
Quality stability of tea beverages is crucial for determining the product shelf life.Green tea beverages are prone to problems such as browning of liquor color,turbidity and sedimentation formation,and aroma degradation during processing and storage,all of which restrict the development of green tea beverages.This review summarizes the effects of tea cultivars,leaf tenderness,and processing techniques on the quality stability of green tea beverages.It further analyzes how key processing technologies—including extraction,sterilization,filtration,and blending—affect beverage stability and its regulatory mechanisms.Moreover,it explores the variation patterns of key components(e.g.,polyphenols,amino acids,and caffeine)during storage.These findings provide a scientific reference for quality management throughout the entire production process of green tea beverages.关键词
绿茶/茶饮料/品质稳定性/加工技术Key words
Green tea/Tea beverages/Quality stability/Processing techniques分类
轻工纺织引用本文复制引用
冉伟,仇方方,周颖,褚飞洋,李婧,冯德品..绿茶饮料品质稳定性研究进展[J].中国茶叶加工,2025,(4):25-30,6.基金项目
农业农村部国家现代农业产业技术体系(CARS-19) （CARS-19）
