CAJ | 학술논문

绿茶饮料的加工技术中仍存在保色、保香和防沉淀等关键问题有待解决，其中沉淀现象是目前制约绿茶市场发展的重要因素之一。由于冷后浑的形成，茶汤性状不稳定，不能保持清澈透明的饮料特征，或在储藏过程中会逐渐形成沉淀；在茶饮料生产过程中，需采用各种方法去除冷后浑或阻止冷后浑的形成，以保障产品的澄清透彻。本文从参与绿茶饮料沉淀的主要生化因子(茶多酚、蛋白质、咖啡碱、金属离子)出发，深入探讨了茶多酚与蛋白质、茶多酚与咖啡碱、茶多酚与金属离子之间的络合机制；从物理法、化学法和生物法三个方面综合概述了绿茶饮料当前主要采用的澄清技术，并根据沉淀机制对绿茶饮料可行的澄清技术提出展望。
록다음료적가공기술중잉존재보색、보향화방침정등관건문제유대해결，기중침정현상시목전제약록다시장발전적중요인소지일。유우랭후혼적형성，다탕성상불은정，불능보지청철투명적음료특정，혹재저장과정중회축점형성침정；재다음료생산과정중，수채용각충방법거제랭후혼혹조지랭후혼적형성，이보장산품적징청투철。본문종삼여록다음료침정적주요생화인자(다다분、단백질、가배감、금속리자)출발，심입탐토료다다분여단백질、다다분여가배감、다다분여금속리자지간적락합궤제；종물리법、화학법화생물법삼개방면종합개술료록다음료당전주요채용적징청기술，병근거침정궤제대록다음료가행적징청기술제출전망。
Keeping the color and aroma, and preventing it from deposit are the key issues of green tea beverage process to be resolved. The precipitation phenomenon of green tea beverage is one of the important factors restricting the development of its marketing. Green tea beverage would lose its stability and could not keep clear and transparent because of tea cream formation. It is necessary to prevent the forming of tea cream or eliminate tea cream during green tea beverage processing. Based on the main chemical components (tea polyphenols, protein, caffeine and metal ion) participated in tea cream, this review discussed the mechanism of polyphenols and protein, polyphenols and caffeine, and polyphenols and metal ion. What’s more, it made a comprehensive overview about the clarifying technology of green tea beverage from physical, chemical and biological aspects, and proposed feasible techniques on the basis of precipitation mechanism.