增浓和加香“CAAMO”颗粒茶主要生化成分的研究(英文)

Investigation on the Major Biochemical Components in the Strengthening and Aromatizing Granular“CAAMO”Tea

本文介绍了前苏联利用本国红、绿茶等外品,在添加月桂叶碎片并用印度进口红茶进行增浓和用柠檬及伏牛花香精油加香处理后,加工而成的一种新型“CAAMO”颗粒茶的加工工艺流程,并对该产品的生化组分进行了分析。结果表明,“CAAM0”茶的含水量较其他茶低,儿茶素总量和表没食子儿茶素没食子酸酯(EGCG)、氨基酸、茶黄素、茶红素及芳香油的含量均较用同样原料加工成的红茶和其他茶样为高。无论是品质标准、生化成分含量或是在香气、滋味上,这种新工艺茶均超过了用同样原料加工成的其他茶类。经在前苏联格鲁吉亚共和国的茶厂引进这种技术后,其产品销售情况良好,并获得明显的社会和经济效益。

A new granular tea product“CAAMO'”manufactured with the substandard blackand green tea in Soviet Union which added with the broken laurel leaves,strengthenedwith the imported Indian broken black tea and aromatized with the lemon and barber-ry essential oil.The technological process and biochemical components of this newkind of tea were reported by the author.Results showed that this new“CAAMO”teawas better than the other tea products produced by raw material from same variety notonly from the viewpoint of quality standard and biochemical components,but alsofrom the evaluation of aroma and flavour.Afer the introduction of this new technolo-gy in Georgia(USSR)the market response was satisfactory,a significant economicefficiency was obtained.