数字农科院2.0

Analysis of cream formation in green tea concentrates with different solid concentrations

文献类型： 外文期刊

作者： Xu, Yong-Quan;Yuan, Hai-Bo;Yin, Jun-Feng;Chen, Su-Qin;Tang, Ping

作者机构：

关键词： Cream formation;Green tea concentrate;Solid concentration;Chemical components;Viscosity

期刊名称： JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

ISSN： 0022-1155

年卷期： 2012 年 49 卷 3 期

页码：

收录情况： SCI

摘要： The formation of tea cream in the green tea concentrates of different solid concentrations (5, 10, 20, 30, 40, 50 and 60 degrees Brix) was investigated. The results showed a good positive correlation (gamma=0.98, p <= 0.05) between the amount of tea cream and the solid concentrations from 5 to 40 degrees Brix, while the amount of tea cream in the tea concentrates of 50 and 60 degrees Brix decreased acutely. Total sugar, caffeine and catechins were found to be the main chemical components of tea cream in the green tea concentrate. The large decrease of the amount of tea cream in the tea concentrates of 50 and 60 degrees Brix may be induced by a sharp increase of the viscosity of the tea concentrates, which helped to improve the stability of tea concentrate. It may be indicated that the stability of green tea concentrate enhanced when the concentration higher than 50 degrees Brix, which helped to restrain the formation of tea cream.

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