摘要
运用不同的提取工艺进行普洱茶成分的提取分离并将其制成速溶粉,通过感官评审和化学成分分析研究提取技术对茶粉品质的影响,获得优化的速溶普洱茶粉生产工艺。研究结果表明,速溶普洱茶制取工艺最佳方案为:乙醇浸提后加入0.5%β-环糊精、8倍水100℃水浴,经浓缩、冷冻干燥得速溶茶粉。
Using different extract technology to product instant PUER tea powder with low grade PUER tea as raw material was developed in this paper.Through the organoleptic evaluation and chemical composition analysis,it was showed the different quality of instant PUER tea powders that were extracted by varying temperature and several process.From the results,the best technique of production was ethanol soaking,water extacting（1：8 tea：water rate,100 ℃）,filtering,then concentrating and drying by freeze.
出处
《食品研究与开发》
CAS
北大核心
2010年第3期32-34,共3页
Food Research and Development
关键词
普洱茶
提取技术
速溶
品质
PUER tea
extract technology
instant powder
quality
