原味红茶饮料的研制

以茶叶为主要原料开发原味红茶饮料,着重对茶叶的原料筛选、茶饮料的稳定性及配方进行了研究,通过正交试验及对茶饮料的外观进行感官检验,选定了茶叶的最佳浸提参数,并确定了茶饮料合理的配方和工艺条件。     

无糖绿茶饮料的研制

以茶叶为主要原料开发无糖绿茶饮料,着重对茶叶的原料筛选、茶饮料的稳定性、褐变及配方进行了研究,通过正交试验及对茶饮料的外观进行感官检验,选定了茶叶的最佳浸提参数,并确定了茶饮料合理的配方和工艺条件。     

PET瓶在中国茶饮料市场的应用

系统论述了中国茶饮料市场的历史、现状和未来,对目前中国市场上茶饮料包装形式进行了比较分析,重点探讨了PET瓶对包装茶饮料价格及成本的影响,对未来工艺、品质及成本之间的关系进行了比较分析,并从多个角度详细论述了PET瓶包装与茶饮料之间的关系。     

日本茶饮料近十年市场分析报告

对2000～2009年世界茶饮料最大生产和消费国日本的茶饮料销售量、销售额及二者所占嗜好饮料百分比数据调查和分析表明日本茶饮料销售呈逐年上升;绿茶、红茶和乌龙茶饮料占据茶饮料市场前三甲;保健茶饮料等功能性茶饮料逐渐打开市场,茶饮料产品呈多元化发展的趋势。通过与传统茶叶销售额对比,茶饮料销售占日本茶叶经济60%以上,成为主导消费方式。这对中国茶饮料产业发展和振兴国茶提供理论依据及实践经验。     

茶饮料关键控制点及其处理的研究

着重分析了茶饮料生产中色泽与沉淀的主要组成成分、成因及其影响因素,并对国内外茶饮料生产工艺研究概况进行了探讨,总结了一些有益的控制茶饮料生产的工艺方法。     

超滤技术在茶饮料研制中的应用

对膜技术在茶饮料生产中的应用进行了研究。通过对几种不同超滤膜 ( PVDF,PAN,PS)的抗污染能力、衰减量及对茶饮料澄清效果等性能指标的比较 ,选出了适用于茶饮料生产的膜材料—— PVDF,并成功地解决了茶饮料在储存过程中易出现混浊的问题     

茶饮料关键控制点及其处理的研究

着重分析了茶饮料生产中色泽与沉淀的主要组成成分、成因及其影响因素,并对国内外茶饮料生产工艺研究概况进行了探讨,总结了一些有益的控制茶饮料生产的工艺方法。     

我国茶饮料发展现状

介绍茶饮料的定义,分析了我国茶饮料的发展过程、发展趋势及存在的问题。     

薏苡仁大麦复合茶饮料的研制

以薏苡仁、大麦、绿茶为主要原料开发薏苡仁大麦复合茶饮料 ,通过正交试验及对茶饮料的外观进行感官检验 ,选定了茶叶、薏苡仁、大麦的最佳的浸提参数 ,并确定了茶饮料合理的配方和工艺条件     

国内外茶饮料生产技术及应用

综合论述了国内外不同茶饮料的生产工艺流程，分析了水质、茶叶原料、工艺技术、包装方式及材料等因素对茶饮料品质的影响。并介绍了茶饮料生产中解决混浊或沉淀的技术及色香味的保持技术。     

浙江省茶叶加工发展之路

浙江茶叶加工历史悠久,新中国建立后经过规模扩张、体制转型、快速发展三个时期,浙江已成为全国乃至世界的绿茶加工中心。为了让浙江茶叶加工可持续发展,必须拓展加工思路,倡导茶资源全价利用理念,加快茶叶精深加工力度,实现茶产品多样化。     

乌龙茶抗氧化活性研究态势

乌龙茶是我国的特种茶类, 历史悠久, 具有独特的风味和丰富的营养价值及保健功效。抗氧化作用一直是乌龙茶保健功能研究的重要内容, 国内外在这方面也开展了大量研究,并取得了一定成果。近年来, 关于乌龙茶抗氧化能力的物质基础和抗氧化机制也日渐被揭示。乌龙茶茶叶中如茶多酚、茶多糖、茶色素、维生素等有机成分, 以及锌、锰、铜和硒等微量元素都具抗氧化作用, 对羟自由基、超氧阴离子自由基、DPPH自由基均具有一定的清除效果, 并且能有效抑制脂质过氧化, 提高机体抗氧化能力。本文综述了抗氧化检测方法在茶叶中的应用, 以及近年来关于乌龙茶抗氧化活性的研究进展, 并探讨了未来乌龙茶抗氧化研究发展方向以及应用前景。     

Determination of essential and non-essential elements in various tea leaves and tea infusions consumed in Turkey

Tea is one of the most popular beverages in the world. Thus, the chemical components in tea are of great interest, especially in relation to health. In this study, 12 tea samples (10 black, 1 white and 1 green) and 5 herbal tea samples were purchased from supermarkets in Izmir, Turkey. Sample preparation has been performed using wet and microwave digestion procedures. The elemental content (Fe, Zn, Cu, Mn, Ni, Na and K) in the digests and infusions has been analysed. Generally, elemental contents in tea leaves were found to be higher than those in tea infusions. The accuracy of the method was checked and confirmed by standard reference material analyses. The comparison of wet and microwave digestion has not shown significantly different results. Therefore, the microwave digestion procedure was preferred because it is less laborious. The elemental intake related to tea consumption has also been studied.     

New hydrophobic lipid interactions in tea cream

Tea cream, obtained by cooling tea infusions, has earlier been reported to be a complex between caffeine, tea polyphenols and proteins. Now a lipid complex comprising components such as 1-triacontanol, α-spinasterol, dihydro-α-spinasterol and others earlier reported in the tea plant have been isolated from tea cream and identified. Hydrophobic interactions between the lipids and other components of tea cream are envisaged.     

The role of antioxidant versus pro-oxidant effects of green tea polyphenols in cancer prevention

Consumption of green tea (Camellia sinensis) may provide protection against chronic diseases, including cancer. Green tea polyphenols are believed to be responsible for this cancer preventive effect, and the antioxidant activity of the green tea polyphenols has been implicated as a potential mechanism. This hypothesis has been difficult to study in vivo due to metabolism of these compounds and poor understanding of the redox environment in vivo. Green tea polyphenols can be direct antioxidants by scavenging reactive oxygen species or chelating transition metals as has been demonstrated in vitro. Alternatively, they may act indirectly by upregulating phase II antioxidant enzymes. Evidence of this latter effect has been observed in vivo, yet more work is required to determine under which conditions these mechanisms occur. Green tea polyphenols can also be potent pro-oxidants, both in vitro and in vivo, leading to the formation of hydrogen peroxide, the hydroxyl radical, and superoxide anion. The potential role of these pro-oxidant effects in the cancer preventive activity of green tea is not well understood. The evidence for not only the antioxidant, but also pro-oxidant, properties of green tea is discussed in the present review.     

生态乌龙茶的加工

乌龙茶是我国六大茶类之一.近年来,我国乌龙茶生态茶园发展迅速,福建省安溪县是我国乌龙茶生态茶园面积和产量最多的县.本文介绍了生态乌龙茶的加工技术.     

苦丁茶保健酒的研制

适量饮酒即能助兴,也能养生,而茶有清热止渴、祛毒提神之功效,如果能集酒与茶的优势于一体,既保持了酒的民族性,又弘扬了茶文化的精粹.基于此,我们研究了苦丁茶酒的配方和工艺条件,生产出明目益智、生津止渴、抗病防癌之功效的苦丁茶酒.     

Special tea products featuring functional components: Health benefits and processing strategies

The functional components in tea confer various potential health benefits to humans. To date, several special tea products featuring functional components (STPFCs) have been successfully developed, such as O-methylated catechin-rich tea, γ-aminobutyric acid-rich tea, low-caffeine tea, and selenium-rich tea products. STPFCs have some unique and enhanced health benefits when compared with conventional tea products, which can meet the specific needs and preferences of different groups and have huge market potential. The processing strategies to improve the health benefits of tea products by regulating the functional component content have been an active area of research in food science. The fresh leaves of some specific tea varieties rich in functional components are used as raw materials, and special processing technologies are employed to prepare STPFCs. Huge progress has been achieved in the research and development of these STPFCs. However, the current status of these STPFCs has not yet been systematically reviewed. Here, studies on STPFCs have been comprehensively reviewed with a focus on their potential health benefits and processing strategies. Additionally, other chemical components with the potential to be developed into special teas and the application of tea functional components in the food industry have been discussed. Finally, suggestions on the promises and challenges for the future study of these STPFCs have been provided. This paper might shed light on the current status of the research and development of these STPFCs. Future studies on STPFCs should focus on screening specific tea varieties, identifying new functional components, evaluating health-promoting effects, improving flavor quality, and elucidating the interactions between functional components.     

Black tea thearubigins—their HPLC separation and preparation during in-vitro oxidation

A reverse phase, gradient elution HPLC method has been developed to separate black tea thearubigin compounds. Using diode array spectroscopy, spectral data are provided for the major pigment peaks. The analytical method has been used to monitor the formation of the thearubigin compounds during black tea fermentation. In-vitro model fermentation systems using partially purified tea polyphenol oxidase and mixtures of six pure catechins have also been analysed. Data are presented to relate many of the thearubigins in black tea liquors to their catechin precursors. Manipulation of the in-vitro model system conditions will be used to prepare various thearubigins for further structural studies.     

Multi-element analysis of tea beverages by inductively coupled plasma atomic emission spectrometry

The metal content of several tea beverages, infusions, instant and tea soft drinks was determined. Eleven metals Al, Ba, Ca, Cu, Fe, K, Mg, Mn, Na, Sr and Zn were determined by inductively coupled plasma atomic emission spectrometry (ICP–AES). A study of the differences in the metal contents of tea beverages has been carried out. Pattern recognition techniques such as principal components analysis and linear discriminant analysis were used to discriminate between the tea beverages. The metal intake related to tea consumption has also been studied.