Study On The Main Technology Parameters Of Fresh Green Tea Juice Production

Fresh green tea juice is a new type of pure green tea beverage appearing in recent years. The high contents of compounds in the beverage formed the proper flavor and healthcare efficacy of green tea. The groping research on the main technology parameters of fresh green tea juice aimed at ameliorating the technology, reducing the cost of production and enhancing the quality in fresh green tea juice。Technology of spreading was adopted, and the influence of aroma in tea leaves processed by different de-enzyruing method was researched. In order to resolve the problems for low contents of aromas and high contents of gramineous matters in fresh tea juice. The volatility matters in different tea leaves that de-enzyruing by drum, microwave and steam were analyzed by GC/MS instrument. The results showed that total apices area percentage of volatility matter (59.29%) in leaves de-enzyruing by microwave were larger than another two samples. Total apices area percentage of volatility matter in leaves de-enzyruing by tumble cauldron was 50.87%, and 49.49% in leaves de-enzyruing by steam. The contents of alcohols, terpene alcohols, ketones, esters of leaves de-enzyruing by microwave were also larger than in another two samples, especially for macromolecule aiphatic alcohols, terpene alcohols were represent good aroma. The components of volatility matter in leaves de-enzyruing by microwave were most similar with that in made green tea. The kinds and contents of aromatic matters in microwave samples were more than another two. So, using tea leaves de-enzyruing by microwave to produce fresh green tea juice, the aroma of the products would be availably ameliorated.Porcelain filters of different aperture were adopted filtrate the fresh green tea juice. The results showed that the macromolecule molecule such as protein and pectic matter, in fresh green tea juice were mostly filtrated by porcelain filter. But tea polyphenols, saccharide, theine which flavored the tea infusion were mostly reserved. The quality of fresh green tea juice that filtrated by porcelain filter was analyzed. The result showed that the quality about color and lustre, aroma, flavor of fresh green tea juice filtrated by porcelain filter of 0.5μm aperture was the best. Fresh green tea juice produced in this mode involved character of good flavor without astringent or gramineous.The contents and the sensory quality of the fresh green tea juice filtrated by porcelain filter, simple filter and made green tea infusion were compared. The result showed that the quality of fresh green tea juice filtrated by porcelain filter of 0.5μm aperture was the best. The quality character was: the color was green, and the luster was translucent and bright, the flavor was delicious and mellow, the aroma was flowery and fruity. And it was rich in tea polyphenols, theine, aminophenol, saccharide and protein.The different green tea juice samples were stored up in the condition of 4℃. Then, chromatism of the sample was analyzed by tristimulus colorimeter, the complexion of deposition and bacteria were observed after stated days. The result showed that, the color and lustre of fresh green tea juice filtrated by porcelain filter remained the olivine character of green tea infusion. After the storage, there was much little deposition in the fresh green tea juice filtrated by porcelain filter of 0.5μm or 0.2μm or 0.1μm aperture. There were no bacteria in all tea juice samples filtrated by porcelain filter and without sterilization. It showed that porcelain filter filtrated up the bacteria well.