https://scholars.lib.ntu.edu.tw/handle/123456789/413335
標題: | Cream formation in a semifermented tea | 作者: | Chao Y.C. Chiang B.H. |
關鍵字: | Catechins;Cream;Paochung tea;Semifermented tea | 公開日期: | 1999 | 卷: | 79 | 期: | 13 | 起(迄)頁: | 1767-1774 | 來源出版物: | Journal of the Science of Food and Agriculture | 摘要: | The formation of cream in Paochung tea, a popular semifermented tea, which undergoes a lesser degree of enzymic oxidation during manufacture, was investigated at various extraction temperatures, extraction times, pHs and leaf/water ratios. The primary components of Paochung tea cream were catechins (30%), caffeine (20%) and protein (16%). (-)-Epigallocatechin gallate and (-)-epicatechin gallate were the major catechins precipitated during creaming, constituting 19% and 5% of the tea cream respectively. The amount of tea cream produced and its composition were influenced by extraction temperature and pH. The tea leaf/water ratio determined the amount of tea cream formed but did not affect the cream composition. Catechins were considered to be the key component in tea cream. They interacted with caffeine and protein to induce tea cream formation. |
URI: | https://scholars.lib.ntu.edu.tw/handle/123456789/413335 | ISSN: | 00225142 | DOI: | 10.1002/(SICI)1097-0010(199910)79:13<1767 |
顯示於: | 食品科技研究所 |
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