摘 要：
以碎米为原料,经浸润、焙炒制得米茶。制作过程中会发生美拉德反应和焦糖化反应,生成色素物质,使米茶冲泡时其茶汤具有一定的色彩。用Lab表色法研究米茶在浸泡过程中,米茶制备工艺及茶汤浸泡时间对茶汤色彩特征的影响。结果表明:随浸泡时间延长,茶汤色彩由黄红色逐渐转向以黄色为主的较纯色彩,茶汤透明度下降。米茶茶汤的色彩形成符合指数模型。浸润工艺对茶汤色彩有影响,以料液比1:20(m/V)浸润10min后的大米制作的米茶,茶汤呈色快速,透明度较好,有利于增强黄色和色彩纯度,且色彩稳定性较好。
译 名：
Coloring Kinetics of Rice Tea Infusion
作 者：
LI Sha-sha,SHEN Shuo,XIONG Shan-bai,ZHAO Si-ming(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)
关键词：
rice tea;infusion;color;kinetics
摘 要：
Broken rice was used to make rice tea after soaking and roasting.In the process,the occurrence of Maillard reaction and caramelization could produce pigment materials that make rice tea infusion colorful.The effects of making parameters and infusing time on the color parameters of rice tea: lightness(L*),redness(a*),yellowness(b*) and chroma(c*) were investigated.The results showed that the orange color turned to pure yellowness and tea lightness decreased with prolonged infusing time.The process of color formation followed an exponential model.Furthermore,rice soaking could influence the color of rice tea.Rice tea resulting from 10 min soaking at a material-to-water ratio of 1:20(m/V) could quickly show stable color with high lightness,yellowness and chroma.
