国内外茶饮料加工技术研究进展

20022217—13JournalofTeaScience1000—369X200201—0007—07,(310008)TS275.2AProgressintheProcessingTechnologyofTeaDrinkYINJun-feng,LINZhi(KeyLabofTeaChemicalEngineering,MinistryofAgriculture;TeaResearchInstitute,ChineseAcademyofAgriculturalSciences,Hangzhou310008,China)AbstractTheprogressintheresearchfieldofteadrinkprocessinginChinaandabroadwascomprehensivelysummedup.Focusingontheprecipitate,muddyandunpleasantretortsmelloccurredinteainfusions,thetechnologiesforteaextraction,clarification,smellpreservingandcolorkeeping,sterilizationandpackagewerediscussed.Somenewtechnologiesrelatedtoteadrinkindustrywereintroduced,andthetrendofteadrinkprocessingtechnologywasdescribed.Keywords:Tea;Beverage;Processingtechnology;Abstract1.1.12001—01—042002—3—161968—2281.1.1[40][54]20-353-6h140-90[39][49]1.1.2123[7][18]15—20Brix[41]1.1.3[32]30—4015—30min65—8013min[42][43]1.1.4[44][36]2530min149[45]1.21pH234519[3]1.2.1-CD-CD[5][1]1.0%2.5w/v5020min[4]-CD[2]1.2.21976TakinopH56453060min[7]1985ThomasMurtaghpH5635pH635[36][7][7][8]1g225030000.5102025110h[10][47]-CD0.005301h10015min1-CDpH[9]Kikkoman[6]1.2.31987[12]Tamaki4000050000[13][11]7000076.185.137.490[14]50000PAN[15][16]5253022100.10.2Mpa1.399.5pHpH6.77.22mg/kg10mg/kg34mg/kg[37][38]60mg/kg25mg/kgChangGudnson[39]22.1[18][17][18]802h100120[19]901004h[20]100kg0.02mg0.01mg0.15mg19882.2111-12-[24]-0.05%0.5[21]0.05-CD[22][23]-CDSzenteL-CD[25]2.3KinugasaTakeo[23]-3--2--4--4-[26][23]11520min13130s[22]200MpaTakeo[27]400Mpa700Mpa80300Mpa100[28]ECGC[46][29]3PET-CD[23][29]pH4.05.00.06Na2SO30.01ZnCl2[30]L-L-[31]L-L-[32][51]pH4034PET2212PETPETPETPETPET13510s8590PETBOPP[33][34]PETBOPP85[35]BOPPPETCPETPETKomastu[23]5[48]()2000[52][53]113[50]12345[1].[J].1616467.[2].[M].2001.[3].[J].1999247923.[4].[J].200021129599.[5].[D].,1994.[6].[J].,199819958.[7].[J].199522333.[8].[J].19992041315.[9],.Tannase[D].1997.[10][P].CN1118659A1996.[11].[J].199524199-104.[12].[A]..[C].1987114914.[13].[J].199621013.[14].[J].199762021.[15].[J].1998(5):1415.[16].[J].2001212116~119.[17].[J]..1994,25(1)43~51.[18].[J].199521622.[19].[A].[C].,,,173.[20].[J]..199312325.[21],,.1996.2.21.-3P.-95107261.7(95.7.8);Int.cl6A23F3/18.[22].[J].,199732830.[23].[J].,199426103743.[24].[J].,199741534.[25]SzenteL.ActaAlimentaria1988172193199.[26]KingasaHitoshi.Preventionofretortodorformationingreenteadrinkswithcyclodextrin[J].GekkanFudoKemikaruJapan.19941010137,142.[27]Takeo.Applicationofsterilizationtechniquesbyhydrostatichighpressureforgreenteadrink[J].Dev.FoodEngProc.Int.CongrEng.Food.1994Tokyo.[28],.[J].,1993,67(3):32.[29].[J].,2000361517.[30].[J].,199922212234.[31].[J].,20002193134.[32].[J].,1998(1)11~12.[33],.BOPP[J].,20012711.(29)129-8[5][1,5]8[1]WatanabeN,MoonJaehak.FormationofFlowerFragranceCompoundsbyEnzymaticActionDuringFlowerOpening[A].Proceedingsof13thInternationalCongressofFlavour,FragranceandEssentialOils[C].Istanbul,Turkey:1995.[2],,,ß-D-[J],,1997,73(4),23—25.[3]-[J]199616163—66.[4][J]()1999,25(4):421—424[5][J]()200026(1)89—92.(13)[34],.[J].,200061214.[35].BOPPPET[J].,200121216.[36].[J].,199352427.[37]KhakrabortyS,BaruahAC.Kindofwaterusedinteafactoriesanditseffectonquality[J].Two-and-a-Bud.1971,181:25.[38]ChangSS,GudnasonGV.EffectofAdditionofAluminumSaltsontheQualityofBlackTea[J].JAgricFoodChem,1982,l30(5):940.[39].[J].,1998,Vol19,No8:2426.[40],.[J].1994,41(4):272.[41].[J].,19972914546.[42].[J].,19974:1416.[43].[J].,954:21,30.[44].[P].CN1161785A1997.[45],,.=[J].1995(82)74~95.[46].[J].1994,37(4)33~37.[47]Enzymaticclarificationofteaextracts[P].US5445831995.[48][P].JP93-512601991.[49].[P].CN1116900A1996.[50][P].CN1105524A1995.[51].[J].,199491820.[52].[J].,19991914753.[53].[J].,19991915560.[54],.[J].,2000202119123.