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題 名 | 包種茶茶湯逆滲透膜濃縮加工之研究 |
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作 者 | 趙育漳; 蔣丙煌; | 書刊名 | 食品科學 |
卷 期 | 22:6 1995.12[民84.12] |
頁 次 | 頁653-662 |
分類號 | 473.4 |
關鍵詞 | 包種茶; 逆滲透; 茶乳; Paochung tea; Reverse osmosis; Tea cream; |
語 文 | 中文(Chinese) |
中文摘要 | 以包種茶湯為材料進行逆滲透膜濃縮實驗,並評估其品質之變化得知,茶湯含有茶乳時,在20℃操作經10分鐘後,其透流率降低至初始透流率的50%,但若去除部分茶乳則可提高透流率,並在70分鐘後,其透流率尚可維持初始透流率的80%。提高操作溫度至30℃以上,除可增加透流率外,並可減少茶乳對膜造成淤積。茶乳抑制劑在實際的膜濃縮操作上,並沒有改善茶乳淤積效果。比較20℃、40℃、60℃濃縮操作,三者達到相同濃縮倍數4.40倍時,所須時間依序為160分、60分、38分。經濃縮之茶湯,在總胺基酸、總兒素及咖啡因含量,較濃縮前無顯著差異。但在抗壞血酸含量,以60℃減少40%最多,而40℃減少6%最少。相同地,在水色方面,以40℃的L、a、b值變化最少。但是,在濃縮前添加0.1%β-環狀糊精於茶湯中,有穩定水色之L、b值的效果。在感官品評方面,雖然濃縮前後之茶湯有顯著性差異,但在濃縮前添加0.1%β-環狀糊精,並於60℃濃縮之茶湯,則與濃縮前沒有顯著差異。 |
英文摘要 | During reverse osmosis (RO) concentration of Paochung tea infusion, the flulx diminished to 50% of its initial value after operating for 10 minutes at 20℃. The flux of clarified infusion, however, maintained 80% of the initial flux after processing for 70 min at 20℃. The effect of tea cream on fouling could be reduced as the processing temperature was elevated above 30℃. The cream inhibitory agents, β-cyclodextrin and maltodextrin, did not improve the flux. The process times needed to concentrate tea infusion to a weight concentration ratio (WCR) of 4.40 were 160, 60 and 38 minutes at prcessing temperatures 20, 40 and 60℃, respectively. Although the ascorbic acid contents decreased by ca. 21%, 10% and 40% after concentration to WCR 4.40 at 20, 40 and 60℃, respectively, the total free amino acids, catechins and caffeine contents were not significantly altered. The cha sng of L, a, bvalues of infusion concentrated at 40℃ was less than those of infusions concentrated at 20℃ and 60℃. However, addition of 0.1% β-cyclodextrin to the infusion reduced the changes of L, b values. Although the organoleptic quality of original and RO concentrated infusions was significantly different, the infusion with addition of 0.1%β-cyclodextrin and concentrated at 60℃ was not significantly different from the original infusion in guality. |
本系統中英文摘要資訊取自各篇刊載內容。