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| 題 名 | 製造條件對包裝包種茶與烏龍茶飲料品質之影響=Effects of Manufacturing Conditions on the Qualities of Packaged Pouchung and Oolong Tea Drinks |
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| 作 者 | 田美純; 區少梅; | 書刊名 | 食品科學 |
| 卷 期 | 24:5 1997.10[民86.10] |
| 頁 次 | 頁506-519 |
| 分類號 | 473.4 |
| 關鍵詞 | 茶飲料; 製造條件; 物化分析; 官能品評; Tea drinks; Manufacturing conditions; Physico-chemical analysis; Sensory evaluation; |
| 語 文 | 中文(Chinese) |
| 中文摘要 | 以包種茶及烏龍茶葉為原料,分別各依沖淋式與浸泡式萃取之茶湯,經殺菌釜(鐵罐)及超高溫瞬間(UHT,利樂包無菌充填)殺菌後,進行其茶湯色澤、pH值、可滴定酸度及咖啡因、總游離肢基酸、總多元酚、總兒茶素與各兒茶素之含量等分析和官能品評,探討製造條件對包裝飲料茶之品質的影響。結果顯示,不論是包種茶或烏龍茶葉,以沖淋式茶湯萃取者皆得到較多的化學成分、較深的色澤及較強的褐色,苦味、澀味、青草味與餘後甘之官能特性。而茶湯經過殺菌後,兩種茶之EGC、EC、EGCg、總兒茶素、總多元酚與總游離胺基酸的含量,以及茶湯的 Hunter b 值均顯著減少,只有茶湯的 Hunter a 值顯著增加。以UHT殺菌之茶湯具較高之EGC、EC、EGCg及總兒茶案類的殘留率與較高的pH值。而以殺菌釜殺菌者之茶湯的Hunterb值、總多元酚類、總游離胺基酸以及官能特性的苦味、澀味、青草味與烏龍茶之焙烤味和包種茶之海苔味的強度則較高。 |
| 英文摘要 | Using freshly made Pouchung and Oolong teas as the materials, the color, pH, titratable acidity and contents of caffeine, total free amino acids, polyphenols, catechins and each catechins of tea liquors as well as their sensory qualities after extraction (purgation and infusion ) and sterilization (stillretort and UHT aseptic packaging) were analyzed to investigate the effects of these manufacturing conditions on the qualities of packaged Pouchung and Oolong tea drinks. The results show that the tea liquor extracted by purgation method had higher contents in constituents and higher intensities in sensory attributes such as brown in color and bitterness, astringency, herb-like and aftertaste in flavor than that by infusion method for both tea drinks. After sterilization, the contents of EGC, EC, EGCg, total catechins, polyphenols and free amino acids and Hunter b value of tea liquors for both tea drinks significantly decreased while the Hunter a value increased. The tea liquor sterilized by UHT had higher contents of EGC, EC, EGCg and total catechins remained and higher pH while those by retort sterilization had higher contents of polyphenols and total free amino acids, higher Hunter b value and higher sensory scores in bitter, astringent, herb-like and roasted (Oolong tea only) and seaweed (Pouchung tea only) flavors. |
本系統中英文摘要資訊取自各篇刊載內容。