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在人造自来水中形成茶叶膜

Caroline E Giacomin¹, Rebecca Yun Chen¹, Erwin Hack²

¹ETH Zürich, Institute of Food Nutrition and Health, Schmelzbergstrasse 7, 8092 Zürich, Switzerland. caroline.giacomin@hest.ethz.ch.

|July 26, 2023

概括

茶叶泡是一种多的表面膜,其强度根据茶叶类型和水的硬度而异. 黑茶形成了弹性薄膜,特别是添加牛奶蛋白.

科学领域:

食品科学食品科学食品科学
合体和表面科学科学
材料科学是一种材料科学.

背景情况:

茶叶灌注形成表面膜,通常称为茶叶泡,由与水离子复合的多组成.
了解影响这种薄膜形成和性能的因素对于饮料科学和质量控制至关重要.

研究的目的:

研究水成分,茶叶品种 (绿茶,黑茶,红茶茶) 和添加剂 (β-素) 对茶叶薄膜形成和特性的影响.
量化茶叶表面膜的强度和结构特征.

主要方法:

采用界面形学来测量表面薄膜的强度.
使用显微镜和圆测量分析了膜的结构和吸附层厚度.

主要成果:

绿茶在软/中等水中形成比黑茶更明显的膜,但黑茶表现出更大的表面强度.
在硬水中,绿茶表现出比黑茶更强的表面强度;红茶没有形成可见的层或加强表面.
绿茶薄膜在硬水中是脆弱的,在明显较低的压力下破裂. 黑茶薄膜在水硬度水平上保持了一致的20纳米厚度.
将β-素添加到黑茶中,增加了薄膜对变形的弹性.

结论:

水的硬度和茶的种类显著影响了茶表面膜的形成,可见性,强度和脆性.
黑茶形成了一个稳定和弹性薄膜,其特性由牛奶蛋白 (β-素) 增强.
这些发现为茶饮料的物理化学和控制茶膜特性的潜在策略提供了洞察力.

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