科研之友
微信
新浪微博
Facebook
分享链接
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.
- 出版日期2012-6
- 单位中国农业科学院
