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FOOD SCIENCE
2009,30
(7)
99-105
主要金属离子对冷溶性速溶绿茶复水后品质的影响
作 者：
尹军峰;许勇泉;陈建新;沈丹玉;汪芳;陈素芹;钱晓军
单 位：
深圳深宝华城食品有限公司;国家茶产业工程技术研究中心
关键词：
冷溶性速溶绿茶;金属离子;水质
摘 要：
采用Ca2+、Fe2+、Mg2+、K+、Al3+、Zn2+等6种不同金属离子含量的水冲泡冷溶性速溶绿茶,研究水中金属离子对速溶绿茶感官品质的影响。结果表明,不同离子水质对冷溶性速溶绿茶的溶解性及其感官品质差异显著,其中Ca2+、Fe2+、Al3+、Zn2+等金属离子影响较大。研究还初步提出了冷溶性速溶绿茶冲泡用水质指标。
译 名：
Effects of Main Metal Ions on Quality of Cold Soluble Instant Green Tea
作 者：
YIN Jun-feng1,XU Yong-quan1,CHEN Jian-xin1,SHEN Dan-yu1,WANG Fang1,CHEN Su-qin2,QIAN Xiao-jun2 (1. Engineering Research Center for Tea Processing, Key Laboratory of Machining and Quality Control of Tea and Beverage Plants, Ministry of Agriculture; Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; 2. Shenzhen Shenbao Huacheng Foods Co. Ltd., Shenzhen 518020, China)
关键词：
cold soluble instant green tea;metal ion;water quality
摘 要：
Effects of metal ions on the sensory quality of instant green tea was investigated by dissolving instant green tea in water with certain concentration of 6 different metal ions, including Ca2+, Fe2+, Mg2+, K+, Al3+ and Zn2+. The results showed that the sensory quality of cold instant green tea is significantly affected by water quality and this effect is even more deep by Ca2+, Fe2+, Al3+ and Zn2+. This preliminary study proposed the quality indexes of water for dissolving cold soluble instant green tea.
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