摘要
在速溶茶的加工中,提取是重要的一步,提取的温度、时间、加水比对速溶茶的风味、理化指标和得率具有很大的影响。本实验使用三级逆流提取几种红茶、绿茶和乌龙茶,每级提取结束后各自出液分别加工成速溶茶,取样进行感官审评和理化分析。结果表明,三级逆流提取茶叶获得的每一级提取液的感官指标、主要成分含量和得率有明显的差异,这有利于使用相同的茶叶原料加工不同的速溶茶。
In the process of producing instant tea,extraction plays an important role.The temperature,extraction time and the proportion of water all greatly affect the flavor,physical and chemical indicators and yield ofinstant tea.Different kinds of black tea,green tea and oolong tea were extracted by three-stage countercurrent extraction.Sensory evaluation and chemical analysis were taken to test instant tea prepared from each stage.The results showed that sensory evaluation,components and yield of extraction from each stage had obvious differences,which were conducive to use the same raw material to produce different instant tea.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第9期256-258,共3页
Science and Technology of Food Industry
基金
国家支撑计划资助(2007BAD07B02)
关键词
逆流提取
速溶茶
countercurrent extraction
instant tea
