| 茶树鲜花饮料澄清技术研究 |
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| 引用本文： | 史劲松,孙达峰,顾龚平,陈小萍,朱昌玲.茶树鲜花饮料澄清技术研究[J].中国野生植物资源,2006,25(4):41-44. |
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| 作者姓名： | 史劲松 孙达峰 顾龚平 陈小萍 朱昌玲 |
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| 作者单位： | 1. 南京野生植物综合利用研究院,江苏,南京,210042
2. 南京农业大学食品科技学院,江苏,南京,210095 |
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| 摘 要： | 茶树鲜花与茶叶具有相似的营养成分，榨汁后经调配可开发成适口性好、风味独特的鲜花饮料。对茶树鲜花饮料的壳聚糖絮凝、酶法澄清、超滤澄清效果进行了比较，结果表明，采用10万分子截留量的超滤膜处理获得能够较好的澄清效果，且对茶多酚造成的操作损失较小。
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| 关 键 词： | 茶树 鲜花 饮料 澄清 超滤 |
| 文章编号： | 1006-9690(2006)04-0041-03 |
| 修稿时间： | 2006年2月20日 |
Studies on Clarification Technology of Camellia sinensis Fresh Flowers Drink |
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| Shi Jinsong,Sun Dafeng,Gu Gongping,Chen Xiaoping,Zhu Changlin.Studies on Clarification Technology of Camellia sinensis Fresh Flowers Drink[J].Chinese Wild Plant Resources,2006,25(4):41-44. |
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| Authors: | Shi Jinsong Sun Dafeng Gu Gongping Chen Xiaoping Zhu Changlin |
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| Abstract: | The fresh flowers of Camellia sinensis have similar nutritive components as well as tea leaves.The beverages blending with the fresh juice from tea flowers have favourable palatability and particular taste.Three kinds of clarification technology to the tea flowers beverages were compared,including flocculation with chitosan,enzymatical clarification and ultrafiltration clarification.The results showed the ultrafiltration with(100 000) dalton retention could get better effect on the clarification and reservation of tea polyphenols in the juice. |
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| Keywords: | Camellia sinensis fresh flowers drink clarification ultrafiltration |
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