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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Tea Creaming in Nonfermented Teas from Camellia sinensis and Ilex vomitoria
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Tea Creaming in Nonfermented Teas from Camellia sinensis and Ilex vomitoria

机译：山茶和冬凌草非发酵茶中的茶霜

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摘要

Tea creaming is the development of a cloudy or hazy appearance in tea and ready-to-drink tea products on cooling and is highly undesirable in the tea beverage industry. Commonly associated with fermented black or oolong teas, the objective of this study was to investigate the physicochemical mechanism of the formation of tea cream in nonfermented green tea (Camellia sinensis) and a caffeine-containing botanical tea from yaupon holly (Ilex vomitoria) that is free of catechin-based polyphenolics. Four tea-creaming activators (phenolics, soluble protein, caffeine, and metal ions) were added to tea infusions as well as decaffeinated teas created by chloroform extraction. Tea-creaming activators increased the weight and turbidity of both teas with the exception of soluble protein addition (as bovine serum albumin) to green tea, whereas the greatest increase in turbidity occurred with the addition of metal ions in green tea. Tea creaming was equally developed at three incubation temperatures (4, 25, and 40 °C) in both teas, but tea-creaming compositions in each tea were different at the incubating temperatures. The antioxidant capacity of each tea was lowered after creaming due to the loss of antioxidants that participated in tea cream formation.
机译：茶膏是冷却时茶和即饮茶产品中浑浊或朦胧外观的发展，在茶饮料工业中是非常不希望的。通常与发酵红茶或乌龙茶有关，本研究的目的是研究在非发酵绿茶（茶树）和取自于雅芳冬青（冬青）的含咖啡因的植物茶中形成茶奶油的理化机理。不含儿茶素基多酚。将四种茶奶油活化剂（酚类，可溶性蛋白，咖啡因和金属离子）添加到茶液中，并添加了通过氯仿提取的脱咖啡因茶。除绿茶中的可溶性蛋白（如牛血清白蛋白）外，茶奶油活化剂增加了两种茶的重量和浊度，而浊度的最大增加是在绿茶中添加了金属离子。两种茶在三种保温温度（4、25和40℃）下均能形成茶霜，但是每种茶的茶奶油成分在保温温度下都不同。由于失去参与茶奶油形成的抗氧化剂，因此每种茶的抗氧化剂能力在乳膏化之后降低。

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