11种市售茶啤酒的品质比较研究

Comparative study on the quality of 11 kinds of commercial tea beers

中文关键词:  茶啤酒  茶多酚  儿茶素  咖啡因  游离氨基酸

英文关键词:tea beer  tea polyphenol  catechins  caffeine  free amino acids

中文摘要:

      目的 探究11种市售茶啤酒的品质差异。方法 本研究以11种市售茶啤酒为研究对象, 通过检测茶多酚、儿茶素、咖啡因、游离氨基酸和基本理化指标综合分析茶啤酒的品质。结果 11种市售茶啤酒的茶多酚含量范围为51.5~281.8 mg/L, 儿茶素含量范围为47.4~178.4 mg/L(含量最高的儿茶素是表儿茶素), 游离氨基酸含量范围为788~2640 mg/L, 原麦汁浓度范围为9.7~15.4 °P, 酒精度范围为3.82%vol ~5.59%vol, pH范围为3.55~4.69, 总酸范围为0.91~6.37 mL/dL, 浊度范围为0.7~40.5 EBC; 在3种样品中检测不到咖啡因, 而其余8种样品中咖啡因含量范围为0.99~26.18 mg/L。结论 不同茶啤酒的品质成分存在较大差异, 可能与其原料和制备工艺相关。本研究为改善茶啤酒的品质提供理论参考。

英文摘要:

      Objective To explore the quality differences of 11 kinds of commercial tea beers. Methods This study taked 11 kinds of commercial tea beers as research objects, and comprehensively analyzed the quality of them by detecting tea polyphenol, catechins, caffeine, free amino acids, and basic physicochemical indicators. Results The tea polyphenol content range of 11 kinds of commercial tea beers was 51.5–281.8 mg/L, the catechin content range was 47.4–178.4 mg/L (the highest content of catechins was epicatechin), the free amino acids content range was 788–2640 mg/L, the original wort concentration range was 9.7–15.4 °P, the alcohol content range was 3.82%vol-5.59 %vol, the pH range was 3.55–4.69, the total acid content range was 0.91–6.37 mL/dL, and the turbidity range was 0.7–40.5 EBC. No caffeine was detected in the three samples, while the caffeine content in the other eight samples ranged from 0.99–26.18 mg/L. Conclusion There are significant differences in the quality components of different tea beers, which may be related to their raw materials and preparation processes. This study provides theoretical reference for improving the quality of tea beers.