Using endogenous pigments to recolour roasted green tea

作     者：朱宏凯 张坚强 刘飞 陈琳 叶阳 Hongkai Zhu;Jianqiang Zhang;Fei Liu;Lin Chen;Yang Ye

作者机构：Tea Research InstituteChina Academy of Agricultural SciencesHangzhouChina Key Laboratory of Tea Biology and Resource UtilizationMinistry of AgricultureHangzhouChina Tea and Fruit Instructional Station of Yixing CityYixingChina Tea Research Institute of Sichuan Academy of Agricultural ScienceChengduChina 

出 版 物：《Food Quality and Safety》 (食品品质与安全研究（英文版）)

年 卷 期：2021年第5卷第3期

页      面：231-238页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 1004[医学-公共卫生与预防医学(可授医学、理学学位)] 09[农学] 090203[农学-茶学] 0902[农学-园艺学] 

基　　金：funded by the Earmarked Fund for China Agriculture Research System(CARS-19). 

主　　题：Green tea colour pigments rehydration freeze-drying. 

摘      要：Roasted green tea exhibits undesirable dark green that can seriously affect sensory quality,market price,and consumer acceptance.The aim of this work was to propose a method of improving the appearanee of the roasted green tea.In this study,rehydration with freeze-drying(RFD)was used to recolour the tea leaves by redistributing the endogenous pigments.The results indicated that the colour of the roasted green tea changed from dark green to bright green after the RFD treatme nt,the values of L^(*)and b^(*)were significa ntly in creased(P0.05),and the value of a^(*) was sigrdficantly decreased(P0.05).In addition,the RFD treatment making the yellow-green pigments transfer onto the surface of the tea leaves also induced a change in pigment contents,including chlorophylls,carotenoids,and flavonoid glycosides.The well-defined optimum parameters for the rehydration process were moisture content of tea leaves at 35 per cent,water temperature 25℃,and a standing time of 1.5 h.