MEASURING METHOD FOR SUBSTANCE CAUSING CLOUDINESS EXTRACTED LIQUID OF TEA

摘要

PURPOSE: To provide a method for predicting the cream down, which may occur when an extracted liquid of tea is preserved, accurately in a short time. ;CONSTITUTION: An extracted liquid of tea (black tea, green tea, oolong tea, etc.) is added with caffeine and acid (inorganic acid and/or organic acid) and then the opacity thereof is measured thus measuring the substance causing cloudiness in the extracted liquid of tea quickly. This method accelerates the reaction of cream down by adding caffeine and acid into the extracted liquid of tea and allows prediction of the extent of cream down occurring in the extracted liquid of tea after long term preservation in a short time.;COPYRIGHT: (C)1995,JPO