Green Tea Drinks Cold Muddy Characteristics

Tea cream is one of three problems in tea beverage production. If tea cream happened, the color, biochemistry ingredients and sensory quality of tea infuse would be changed.The reactive model of standard haze-active matter interaction, affecting factors & biochemistry ingredients of tea cream were studied in this paper. Furthermore, the effect of dissolving solution from tea cream on standard haze-active matter interaction and the effect of standard haze-active matter on anew forming tea cream of dissolving solution from tea cream which were gotten rid of partial inclusion were studied too.Firstly, affecting factors of tea cream: the ratio of tea to water, reactive time and reactive temperature could significantly affected tea cream formation and biochemistry outright all.The amount of tea cream forming decreased gradually along with the ratio of tea to water changing from 1:10 to 1:50. Its tea polyphenols, free amino acid, protein, total sugar and caffeine content reduced alike tea cream forming quantity. Furthermore, their difference were distinct.As the reactive time prolonged, the amount of tea cream increased gradually. Meanwhile its biochemistry ingredients became more and more, especially within 45min.The quantity of tea cream forming increased with reactive temperature rising except 100℃. The changing trend of biochemistry ingredients was coherent with tea cream forming amout. The vertex came forth when reactive temperature reached 90℃.Secondly, analyse of biochemistry ingredients of tea beverage and its tea cream. The content of biochemistry ingredients of 80℃tea beverage were more than 100℃,but the content of polyphenol was different. As a result, their tea cream biochemistry ingredients took on similar relation. Contrarily, solid matter content and pectic content at 80℃were lower than the countpart at 100℃. So was their tea cream. These could turn out that biochemistry ingredients content of tea beverage affected tea cream forming.GC and EGC contents of tea cream at 80℃were upper than the countpart at...