中国茶叶加工Issue(4)：31-36,6.DOI:10.15905/j.zgcyjg.2095-0306.2025.04.04
市售调味茶饮料调查研究与品质分析
Investigation and Quality Analysis of Commercially Available Flavored Tea Beverages
张洪涛 1冯柳 1简彦敏 1班秋艳2
作者信息
- 1. 信阳职业技术学院商学院,河南信阳 464000
- 2. 河南农业大学园艺学院,河南郑州 450000
- 折叠
摘要
Abstract
This study analyzed the sensory quality and physicochemical composition of 29 commercially available flavored tea beverages,including fruit juice-flavored tea drinks,milk tea and and milk-flavored beverages,carbonated tea drinks,and other flavored tea products,with the aim of providing consumer guidance for product selection.The analysis incorporated sensory evaluation,price,shelf life,and food additives,combined with the assessments of tea polyphenols,caffeine,free amino acids,and pH values.Results showed significant differences in tea polyphenol and free amino acid contents across different types and brands of flavored tea beverages.Most products exhibited weak or indistinct original tea flavor.Edible flavoring agents were added to 28 beverages to enhance their aroma.The pH values ranged from 2.90 to 6.70,with considerable variation in the type and concentration of additives used among different products.Milk tea and milk-flavored tea beverages exhibited significantly higher levels of tea polyphenols and amino acids compared with other beverage categories.关键词
调味茶饮料/理化分析/感官审评/食品添加剂Key words
Flavoured tea beverages/Physicochemical analysis/Sensory evaluation/Food additives分类
轻工纺织引用本文复制引用
张洪涛,冯柳,简彦敏,班秋艳..市售调味茶饮料调查研究与品质分析[J].中国茶叶加工,2025,(4):31-36,6.
