绿茶饮料的超声波与微波杀菌及防褐的比较研究

绿茶饮料在存放过程中容易发生褐变，影响产品的质量。经高温灭菌后可使饮用安全．但茶多酚等有效成分又将受到一定程度的破坏。用超声波或微波技术代替高温杀菌，不但可杀灭细菌，而且茶多酚的损失可以降低许多，按高温、微波和超声波的灭菌结果，茶多酚损失依次为30％、25％和15％。

Comparison of Sterilization and Antichange Brown by Ultrasoninc Wave and Microwave Technology for Greentea Drink

The brown of green-tea drink affect significantly the quality of product in the period of the deposition. By using the method of the extermination bacteria at high temperature, the drinking safety can be effectively protected. However, to use the method maybe result in the destroy of some effective components such as teaphenols. The ultrasonic or microwave technique applied instead of the above method can not only exterminate bacteria, but also prevent from brown and the loss of teaphenols decrease obviosely. Base on the same exterminate bacteria effective of high temperature, microwave and ultrasonic, the loss of teaphenols is 30%, 25% and 15%.