Study On The Influence Of Raw Tea Processig To Liquor Color Quality Stability Of Green Tea Beverage

This paper systematically investigated the effect of raw materials processing on the stability of the tea liquor color by analyzing the turbidity, color (L, a, b) and sensory quality of green tea liquor processed with different raw tea. The best processing technology was considered with the analytic results. Through analysing the change of the contents of tea polyphenols, caffeine, amino acids, protein and catechins, discuss the relationship of the tea liquor color stability and the major biochemical components. The major results are as follows:1. Through analyzing the anti-discoloration and comparative anti-turbidity capabilities, combined with the scores of sensory evaluation, study the fixation, rolling and drying processes of different processing methods on the stability of tea liquor color. The results showed that hot blast fixation, rolling with residual temperature and baking better helped to advance the stability of tea color.2. Twenty-seven different tea processing of raw materials were designed with hot fixing, fixing roller, steam fixing, rolling with residual temperature, cold rolling, etc. 9 different processing methods. The effect of the raw materials processing on the stability of tea beverages was investigated. The results showed that the processing technology (hot blast fixation + rolling with residual temperature + baking) is the best technology for the stability of tea liquor color.3. Take the tea color as the breakthrough, the TP (TP) content, turbidity, L value (brightness), a value (degree of red and green), b value (yellow blue degrees) as the evaluation of the stability of tea liquor color index by principal component analysis mathematical evaluation model, using cluster analysis to classify according to the stability of tea, classification results are as follows: The first Z <10, for the tea liquor color stability; second 10≤Z≤20, for the general stability of tea liquor color; third type of Z> 20 to tea liquor color stability of the difference. And through different processes before and after treatment at high temperature during storage differences between the results of sensory evaluation confirmed the feasibility of the method.4. Comprehensive analysis of turbidity, color, sensory quality and the major biochemical components of the green tea liquor during sterilization and storage were carried out. And baking was found to be the best drying method for the raw material of green tea liquor. The effect of the main chemical components on the stability of green tea liquor was also studied. The results showed that,①High-temperature storage have greater impact on the color of tea, cold storage on the turbidity of tea a greater impact on storage after 7d of the chemical components of tea is basically noted a decrease, 37℃storage reductions after 7d than large storage at 4℃.②Tea polyphenols in basically the same conditions, the solid content in the higher, the more unstable the liquor color of tea drinks.③Tea beverage contained in the EGC, EC, EGCG and total catechins lower, the better the stability of tea beverages liquor color. EC and EGC were less susceptible to high temperature sterilization and the storage of high and low temperature. ECG, C, and EGCG were relatively unstable, particularly influenced by the storage temperature, 37℃storage levels sharply after 7d.