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摘要：近年来，茶饮料的消费量日益增高。但是，由于茶汤是一个对热敏感的体系，茶叶中的香气物质对热极为敏感，受热易挥发损失和发生不良变化，因此，对于茶饮料的增香的研究十分必要。本论文尝试通过以下几种方法保持和改善绿茶饮料的香气：重新炒制原料茶；选用适宜的浸提用水；添加β-环糊精和添加绿茶香精等。实验结果也表明：重新炒制过的茶叶其香气更饱满，持续时间也更长；用矿泉水泡制的绿茶饮料其各种感官品质优于其他水质；添加β-环糊精对香气有一定的缓释效果；而添加β-环糊精与绿茶香精的包合产物，更是使茶饮料的香气得到了更好的改善。实验结果也表明：β-环糊精与绿茶香精在料液比为8：1，包合时间4h，包合温度40℃条件下进行包合，制得的产物添加入饮料中，饮料的感官品质得到了更大程度的提升。5334
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关键词：绿茶饮料；香气；增香；β-环糊精；香精
Improvement of Aroma of Green Tea Beverage
Abstract: In recent years, the consumption of tea beverage is increasing dramatically. However, tea beverage is a system that is sensitive to heat and aroma substances in tea beverage are very sensitive to heat. As a result, the aroma loss and adverse changes occur very often. Therefore, it is necessary to study the maintenance and improvement of the aroma of tea beverage. Many approaches have been investigated including the re-process of pan firing of green tea, selection of suitable water, addition of β -cyclodextrin and the addition of the complex of green tea flavor essence. The results indicated that re-process of pan firing made the aroma of beverage full and durable; the utilization of mineral water made the sensory quality of beverage better; the addition of β-cyclodextrin resulted in the controlled release of aroma; and the addition of the complex of β-cyclodextrin and flavor essence improved the aroma of beverage greatly. The results also suggested that the optimal conditions for the production of the complex of β-cyclodextrin and flavor essence was: the ratio of β-cyclodextrin and flavor essence, 8:1; time, 5h; temperature, and 40℃
Key Words: Green tea beverage; Aroma; Aroma improvement; β-cyclodextrin; Flavor essence
目录
1 绪论 1
1.1 茶饮料发展概述 1
1.1.1 茶饮料发展 1
1.1.2 影响茶饮料风的几个因素 2
1.2 茶饮料的香 3
1.2.1 香物质 3
1.2.2 香物质的特点 4
1.3 茶饮料增香的方法. 4
1.3.1 原料的选取 4
1.3.2 烘焙处理 4
1.3.3杀菌技术 4
1.3.4 添加天然胡萝卜素和外源酶 4
1.3.5 香气回收技术 5
1.3.6 添加果胶酯酶处理 5
1.3.7 包装材料的改善 5
1.3.8 加入外源天然香精香料 5
1.4 本课题的研究目的和意义. 5
2材料与方法 5
2.1 实验材料 5
2.1.1 实验试剂 5
2.1.2 实验设备 6
2.1.3 实验原料 7
2.2 实验方法 7
2.2.1绿茶饮料的制备 8
2.2.2试剂的制备 8
2.2.3 对陈茶的重新炒制 8
2.2.4 重新炒制的绿茶茶叶对茶饮料感官品质的影响 8
2.2.5 不同水质对茶香的影响 8
2.2.6 添加β-环糊精对茶香的影响 9
2.2.7绿茶香精与0.1g/100mLβ-环糊精的包合物对茶香的影响 10