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The role of tea polyphenols in beverages

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2016/8/10 Viewed：

Tea polyphenols have a protective effect on the pigment and vitamins in food, which can prevent the food from fading and improve the stability of the food. Tea polyphenols applied to fruit juice beverage processing and preservation process, adding 0.02% tea polyphenols can inhibit orange juice the odor of the shrinkage, adding tea polyphenol 0.005-0.01% in fruit juice drinks, can inhibit the degradation of vitamin A, vitamin B1 and beta carotene pigment damages the, juice drinks effective products and product quality assurance.

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