Effect of Raw Material Processing by Different Fixation Technology on the Stability with Quality of Tea Beverage

Different raw materials made by different fixation technology was adopted to process green-tea beverage.The extracting characteristics and content of quality components,organoleptic flavor are studied by the determination of polyphenols,amino acids,protein,sugar and other chemical components,and catechin components,aroma components as well as color,turbidity,combined with color,aroma,taste and other sensory evaluation,under the condition of fore-and-aft sterilization at high temperature and 37℃ storage 7 d,4℃ storage 7 d.The fixation technology of raw materials which was suitable for green tea beverage was putted forward.