摘要
泡茶用水的离子种类及含量是影响绿茶茶汤风味品质的关键因素。为了开发泡茶专用水及其相应设备,以不同种类矿石(石英石、麦饭石、富锶滤料、弱碱滤料、高总溶解固体(TDS)滤料)为研究对象,探究矿石浸泡水对绿茶茶汤风味品质的影响。矿石浸泡水研究结果显示,石水比、浸泡时间、浸泡温度对不同种类矿石浸出规律的影响有显著差异,高TDS滤料浸泡水所含离子含量最高,石英石的溶出稳定性最佳,矿石浸泡水的最佳处理为室温下石水比1∶50,浸泡时间5 min。矿石浸泡水水质分析结果显示,5种矿石浸泡水煮沸后电导率均增大而变化幅度小于10μs/cm,pH值之间存在显著差异(P<0.05),表明矿石浸泡水电导率受温度影响小,而pH受温度影响大。矿石浸泡水所含阳离子(K^(+)、Na^(+)、Mg^(2+)、Al^(3+)、Ca^(2+))中Ca^(2+)是引起矿石浸泡水电导率增大的主要阳离子,随着电导率的增加绿茶茶汤涩味显著增强,其中Ca^(2+)含量与茶汤涩味强度呈极显著相关性(P<0.01)。通过主动添加试验表明,Ca^(2+)可以显著增强绿茶茶汤及儿茶素溶液的涩味强度。综上,Ca^(2+)是影响茶汤涩味的关键离子,通过调节泡茶用水中Ca^(2+)含量可有效调控绿茶茶汤的风味品质。
The content of ions in tea water are the key factors affecting the flavor quality of green tea infusion.In order to develop special water for infusing tea and corresponding equipment,different kinds of ores(quartzite,medical stone,strontium-rich filter material,weak alkali filter material and high TDS filter material)were used as the research objects to explore the effect of ore soaking water on the flavor quality of green tea infusion.The ore soaking water research results showed that there were significantly different in the effects of ore-water ratio,soaking time and soaking temperature on the leaching law.The content of ions in the soaking water of High TDS(total dissolved solids)filter material was the highest,and the dissolution stability of quartzite was the best.The optimal treatment of ore soaking water was that the ore to water 1∶50(m/V)at room temperature and soaking 5 min.The ore soaking water quality study showed that the conductivity of ores increased after soaking in water and boiling but changed less than 10μs/cm,while there was a significant difference between the pH values(P<0.05).It was found that the conductivity thermal stability of ores soaking water was better than pH thermal stability.With the increase of conductivity of ores soaking water,the astringency of green tea infusion was clearly enhanced and there was a significant correlation between Ca^(2+)content and astringency intensity of tea infusion(P<0.01),among the detected cations(K^(+),Na^(+),Mg^(2+),Al^(3+),Ca^(2+)).The active addition test showed that Ca^(2+)could significantly enhance the astringency of green tea infusion and catechin solution.In summary,Ca^(2+)is the most key ion that affects the astringency of green tea infusion in ore soaking water.It would effectively regulate the overall flavor quality of green tea infusion by adjusting the content of Ca^(2+)in brewing water.
作者
刘钰懿
徐龙杰
汪芳
雷晶
赵凯
曹青青
陈建新
许勇泉
Liu Yuyi;Xu Longjie;Wang Fang;Lei Jing;Zhao Kai;Cao Qingqing;Chen Jianxin;Xu Yongquan(Tea Research Institute Chinese Academy of Agricultural Sciences,Hangzhou 310008;Shenzhen Angel Drinking Water Industrial Group Corporation,Shenzhen 518018,Guangdong)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2024年第4期256-265,共10页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金面上项目(32272368,31872709)。
关键词
绿茶
矿石浸泡水
风味品质
涩味
感官评价
green tea
ore soaking water
flavor quality
astringency
sensory evaluation
作者简介
第一作者:刘钰懿,女,硕士生;通信作者:赵凯,E-mail:zhaokai@angelgroup.com.cn;通信作者:许勇泉,E-mail:yqx33@126.com。
