浸提温度对绿茶茶汤沉淀形成的影响

摘要

比较了不同浸提温度(20～100℃)对绿茶茶汤主要理化成分及可逆与不可逆沉淀量的影响.研究结果表明,随着浸提温度的提高,绿茶茶汤固形物浓度、主要化学成分含量、可逆沉淀量及不可逆沉淀量都显著增加；浸提温度40℃及以下,绿茶茶汤沉淀量很少,且基本没有不可逆沉淀;浸提温度从40℃增加到50℃,可逆与不可逆沉淀量都有大幅度增加；浸提温度从50℃增加到90℃,茶汤固形物浓度增加不明显,但沉淀量却有较 大增加.绿茶茶汤浸提温度选择低于50℃,可以大大降低沉淀量的形成.%The effect of different extraction temperature (20~100℃) on the content of main chemical components, reversible and irreversible sediment amount of green tea infusion was investigated. The results showed that, with the increasing of extraction temperature, the solid concentration, content of main chemical components and the amount of reversible and irreversible tea sediment all significantly increased. When the extraction temperature was lower than 40℃, there was only a small amount of tea sediment and irreversible tea sediment formed. When the extraction temperature increased from 50℃ to 90 ℃, the solid concentration increased a little, but the more tea sediment amount increased. If the extraction temperature is lower than 50℃, the formation of tea sediment will be decreased greatly.