CAJ | 학술논문

将不同揉捻工艺处理的绿茶原料加工成绿茶饮料，比较其浸出特性以及品质稳定性。研究表明，边烘边揉处理样的浸出特性较好，浸提10 min时茶多酚浸出量约为60 min时的92.9%；在4℃、37℃下贮藏7 d后，4种揉捻工艺处理中以边烘边揉、趁热揉捻处理样的氨基酸总量、色差值（L、-a/b）和感官品质得分较高，稳定性较好；灭菌后边烘边揉、趁热揉捻处理样的 EGCG、GCG 等酯型儿茶素总量相对较低。综合分析，饮料用原料茶的揉捻工序宜采用边烘边揉等热揉工艺。
장불동유념공예처리적록다원료가공성록다음료，비교기침출특성이급품질은정성。연구표명，변홍변유처리양적침출특성교호，침제10 min시다다분침출량약위60 min시적92.9%；재4℃、37℃하저장7 d후，4충유념공예처리중이변홍변유、진열유념처리양적안기산총량、색차치（L、-a/b）화감관품질득분교고，은정성교호；멸균후변홍변유、진열유념처리양적 EGCG、GCG 등지형인다소총량상대교저。종합분석，음료용원료다적유념공서의채용변홍변유등열유공예。
Different raw teas made from tea var. Fuding Dabai with different rolling technology were adapted to process green tea beverage and the leaching characteristics and quality stability were studied. Results showed that, the treatment of rolling with hot air of 50℃ indicated good leaching characteristics, extraction of 10 min tea polyphenols leaching amount is about 92.9%at 60 min. Storage at 37℃ and 4℃ for 7 days, the treatment of rolling with hot air of 50℃ and rolling with fixation leaf while hot had a high value of total amino acids, the color value (L, -a/b) and sensory quality scoring in 4 kinds of rolling processing treatments, and showed good quality stability. Total content of ester catechins include EGCG, GCG, ECG, CG was relatively low after sterilization with the treatment of rolling with hot air of 50℃and rolling with fixation leaf while hot. Comprehensive analysis, the processing technology of special ingredients of tea beverage should adopt heat-rolling technology for example roll with hot air of 50℃.