Effect of acidification of fresh tea leaf on extraction of fresh tea juice
1992
Gong Shuying | Zhang Tangheng (Zhejiang Agricultural Univ., Hangzhou (China). Dept. of Tea Science)
Mixing H3PO4 solution with tea leaf to increase its acidity could change the property of pectin and protein in tea leaf and therefore reduce the contents of pectin and protein in the extracted fresh tea juices. The decrease of pectin content was positively correlated with the pH decline of tea leaf with statistical significance. The protein content in the extracted fresh tea juice was the lowest when leaf pH was at 3.8. It was also showed that the main factor affecting the juice extraction rate was the juice viscosity which was mainly affected by the contents of pectin and protein in the juices. Acidifying the raw materials could decrease the viscosity, resulting in the improvement of fresh tea juice quality and the increase of juice extraction rate
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