CN108522730A - 一种防止绿茶饮料褐变的方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23F3/00—Tea; Tea substitutes; Preparations thereof
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及绿茶饮料加工领域，具体涉及一种防止绿茶饮料褐变的方法，包括向绿茶茶汤中加入D‑异抗坏血酸钠，然后加入pH调节剂调节pH为5.0～5.5；所述D‑异抗坏血酸钠在绿茶茶汤中的加入量为100mg/L～150mg/L。采用本发明的方案，以婺源炒青绿茶作为原料制备的绿茶茶汤，添加100mg/L～150mg/L的D‑异抗坏血酸钠作为添加剂并且同时调节茶汤pH为5.0～5.5，能够有效防止绿茶饮料的褐变，而且能够在较长时间内不加深茶汤色泽；还能显著增加绿茶饮料中的茶多酚和氨基酸含量，所得茶汤滋味会更鲜爽，可以广泛应用于绿茶饮料的配制，具有广阔的市场前景。
Description
技术领域
本发明涉及绿茶饮料加工领域，具体涉及一种防止绿茶饮料褐变的方法。
背景技术
茶饮料是以茶叶的水提取液或浓缩液速溶茶粉为主要原料，经过滤、调配、灭菌和灌装等工序加工而成，含有一定量茶叶有效成份，且具茶风味的液体制品。茶饮料的起源地在美国，在日本和我国台湾兴起，于上世纪八十年代末引进中国大陆市场，那时的代表产品是旭日升茶饮，九十年代以后开始出现了纯茶和调味茶饮料，尔后茶饮料新潮的掀起更表明其市场潜力巨大，茶产业的蓬勃发展。茶饮料是多功能性饮品，兼具茶的独特韵味与丰富的内含物成分，适应时代需求，有助消化、减肥、提神等保健功效。但茶饮料生产加工等过程中存在诸多问题，这些问题制约着茶饮料的发展，主要包括如何使茶汤色泽、滋味保持，减少茶乳酪的生成以及茶香得以留存。其中具有代表性的是色泽保持问题主要来自绿茶饮料，这方面的防护技术仍不大成熟。
发明内容
本发明的目的在于公开一种防止绿茶饮料褐变的方法，能够有效防止绿茶饮料在加工过程中的褐变问题。
为了达到上述目的，本发明公开的一种防止绿茶饮料褐变的方法，包括向绿茶茶汤中加入D-异抗坏血酸钠，然后加入pH调节剂调节pH为5.0～5.5；所述D-异抗坏血酸钠在绿茶茶汤中的加入量为100mg/L～150mg/L。
优选地，所述绿茶茶汤的配制方法为：将绿茶茶叶与水按照质量比为1:(80～120)混合，于75℃～90℃下萃取10min～20min后，进行抽滤弃去茶渣，得到绿茶茶汤。
优选地，所述pH调节剂为柠檬酸或氢氧化钠。更优选地，所述pH调节剂为1mol/L柠檬酸或1mol/L氢氧化钠。
优选地，所述绿茶为婺源炒青绿茶。
本发明的方法与现有技术相比，具有的优点在于：采用本发明的方案，以婺源炒青绿茶作为原料制备的绿茶茶汤，添加100mg/L～150mg/L的D-异抗坏血酸钠作为添加剂并且同时调节茶汤pH为5.0～5.5，能够有效防止绿茶饮料的褐变，与单独添加D-异抗坏血酸钠作为添加剂或调节pH的方案相比，能够非常显著地降低茶汤的色度，而且能够在较长时间内不加深茶汤色泽；此外，采用本发明的方案调制的茶汤还能显著增加绿茶饮料中的茶多酚和氨基酸含量，所得茶汤滋味会更鲜爽，可以广泛应用于绿茶饮料的配制，具有广阔的市场前景。
具体实施方式
本发明公开了一种防止绿茶饮料褐变的方法，本领域技术人员可以借鉴本文内容，适当改进工艺参数实现。特别需要指出的是，所有类似的替换和改动对本领域技术人员来说是显而易见的，它们都被视为包括在本发明。本发明的方法及应用已经通过较佳实施例进行了描述，相关人员明显能在不脱离本发明内容、精神和范围内对本文所述的方法和应用进行改动或适当变更与组合，来实现和应用本发明技术。
下述实施例中的实验方法，如无特别说明，均为常规方法。下述实施例涉及的试剂或原料若无特别说明，均为普通市售品，皆可通过市场购买获得。
实施例1：pH值处理实验
以市场购买的婺源炒青绿茶为实验材料，研磨过30目筛。称量11组3.0g研磨后的茶叶于锥形瓶，按1：100茶水比，85℃恒水温，于水浴锅中同时萃取15min。之后进行真空抽滤，滤瓶中的茶渣用热蒸馏水洗涤两次。采用1mol/L柠檬酸或1mol/L氢氧化钠分别将第1～11组茶汤分别调节pH值至3.0、3.5、4.0、4.5、5.0、5.5、6.0、6.5、7.0、7.5、8.0。再将调节后的各组茶汤以及对照组分别转移至250ml容量瓶中，冷却到室温后定容。定容后将每组浸提液均移入3个透明塑料瓶中，当天测各组一份浸提液的色度，色度测定采用420nm比色法。其余两份排尽空气后贴好标签放至常温下暗处保存。每隔7日再测量另外一份的色度，总共测3次。并在第14天观察各组茶汤色泽，结果见表1。
表1：pH值对色度的影响
结果说明：在贮存过程中，各组的色度随时间逐渐增加；pH值在一定条件下显著影响了绿茶饮料色泽的稳定性，并且在pH值上升的过程中，茶汤色泽的褐变也越加明显，吸光值也随之升高，其抗氧化能力逐渐下降，护色效果越差。当pH值处于4.0～5.0之间时，吸光值小，感官审评均为浅黄绿明亮，表明其护色效果最佳。
实施例2：添加剂处理实验的方法
以市场购买的婺源炒青绿茶为实验材料，研磨过30目筛。称量9组3.0g研磨后的茶叶于锥形瓶，按1：100茶水比85℃恒水温，于水浴锅中同时萃取15min。之后进行真空抽滤，滤瓶中的茶渣用热蒸馏水洗涤两次。第1～7组作为实验组添加外源物溶液，第8组作为对照不加外源物溶液，第1～7组分别添加下述外源物溶液：抗坏血酸(0.5g/L)、D-异抗坏血酸钠(0.15g/L)、亚硫酸钠(0.3g/L)、半胱氨酸(0.5g/L)、葡萄糖氧化酶(0.25g/L、0.5g/L、0.75g/L)各1ml分别单独加入其中的7组滤液中，混匀。混匀后采用1mol/L柠檬酸或1mol/L氢氧化钠将8组茶汤pH值调节至6.5。再将调节后的各组茶汤以及对照组分别转移至250ml容量瓶中，待冷却至室温后进行定容。定容后将每组浸提液均移入3个透明塑料瓶中，当天测各组一份浸提液的色度。其余两份排尽空气后贴好标签放至常温下暗处保存。每隔7日测量另外一份的色度，总共测3次。并在第14天观察各组茶汤颜色并测定L-抗坏血酸、D-异抗坏血酸钠组和对照组的生化成分含量。色度测定采用420nm比色法，各组茶汤色度测试结果见表2；生化成分测定三个项目：茶多酚、游离氨基酸和咖啡碱，分别按照下述方法测定：茶叶茶多酚总量测定参照GB/T 8313-2002-酒石酸亚铁比色法；茶叶游离氨基酸总量测定参照GB/T 8314-2013-水合茚三酮比色法；茶叶咖啡碱含量测定参照GB/T 8312-2013。生化成分含量测定结果见表3。
表2：添加剂对色度的影响
从表2可以看出，首次所测的1～7号茶汤的吸光值均小于8号对照组所测吸光值，由此得知7种添加剂与茶汤均发生了一定的反应。从第7天及第14天所测的各吸光值来看，1～7号的吸光值均低于相应当天的对照组所测的吸光值，从而更加能够说明所加入的7种添加剂对绿茶茶汤有一定的护色效果。
由表2可以看出，抗坏血酸和D-异抗坏血酸钠处理的实验中，两者的3次吸光值大小对比差异不大，茶汤的色度总体变化幅度也小，表明了D-异抗坏血酸钠的抗褐变效果和L-抗坏血酸大致相当。D-异抗坏血酸钠属于抗坏血酸的衍生物，D-异抗坏血酸钠能够使茶汤儿茶素类的耐热特性加强，抑制在光、热影响下儿茶素类的异构化和氧化，可以替代抗坏血酸在茶饮料使用适宜的用量为100mg/L～150mg/L。
表3.内含物含量最终测定结果
| L-抗坏血酸 | D-异抗坏血酸钠 | 对照组 | |
| 茶多酚(mg/ml) | 0.962 | 1.02 | 0.843 |
| 氨基酸(mg/ml) | 0.205 | 0.232 | 0.182 |
| 咖啡碱(mg/ml) | 0.138 | 0.13 | 0.135 |
| 酚氨比 | 4.69 | 4.40 | 4.62 |
由表3可知，D-异抗坏血酸钠调节后的茶汤内茶多酚、氨基酸含量略高于L-抗坏血酸，远远高于对照组，从酚氨比的数值看，D-异抗坏血酸钠调节后的茶汤酚氨比更小，从而茶汤滋味会更鲜爽。
实施例3
以市场购买的婺源炒青绿茶为实验材料，研磨过30目筛。称量20组3.0g研磨后的茶叶于锥形瓶，按1：100茶水比85℃恒水温，于水浴锅中同时萃取15min。之后进行真空抽滤，滤瓶中的茶渣用热蒸馏水洗涤两次。每组均添加D-异抗坏血酸，然后调节pH，第1～20组D-异抗坏血酸的添加量及pH见表4，将调节后的各组茶汤分别转移至250ml容量瓶中，待冷却至室温后进行定容。定容后将每组浸提液均移入3个透明塑料瓶中，当天测各组一份浸提液的色度。其余两份排尽空气后贴好标签放至常温下暗处保存。每隔7日测量另外一份的色度，总共测3次。并在第14天观察各组茶汤颜色。色度测定采用420nm比色法，各组茶汤色度测试结果见表2；生化成分测定三个项目：茶多酚、游离氨基酸和咖啡碱，分别按照下述方法测定：茶叶茶多酚总量测定参照GB/T 8313-2002-酒石酸亚铁比色法；茶叶游离氨基酸总量测定参照GB/T 8314-2013-水合茚三酮比色法；茶叶咖啡碱含量测定参照GB/T 8312-2013。生化成分含量测定结果见表5。
表4
表5
由表5可知，当D-异抗坏血酸钠的加入量在100mg/L～150mg/L之间，pH 5.0～5.5之间时，所得茶汤3次吸光值大小对比差异不大，茶汤的色度总体变化幅度也小，具有最佳的防止绿茶饮料褐变的效果。
Claims (5)
1.一种防止绿茶饮料褐变的方法，其特征在于，包括向绿茶茶汤中加入D-异抗坏血酸钠，然后加入pH调节剂调节pH为5.0～5.5；所述D-异抗坏血酸钠在绿茶茶汤中的加入量为100mg/L～150mg/L。
2.根据权利要求1所述的一种防止绿茶饮料褐变的方法，其特征在于，所述绿茶茶汤的配制方法为：将绿茶茶叶与水按照质量比为1:(80～120)混合，于75℃～90℃下萃取10min～20min后，进行抽滤弃去茶渣，得到绿茶茶汤。
3.根据权利要求1所述的一种防止绿茶饮料褐变的方法，其特征在于，所述pH调节剂为柠檬酸或氢氧化钠。
4.根据权利要求1所述的一种防止绿茶饮料褐变的方法，其特征在于，所述pH调节剂为1mol/L柠檬酸或1mol/L氢氧化钠。
5.根据权利要求1所述的一种防止绿茶饮料褐变的方法，其特征在于，所述绿茶为婺源炒青绿茶。
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