速溶绿茶生产技术研究

A Research on Technique and Production of Quick-dissolving Tea

介绍采用新鲜蒸馏水以1:10的浸提比,60℃的浸提温度,40 min的浸提时间,添加9%的β-环状糊精作为提取剂,进行水浴浓缩,真空干燥(50～70℃,真空度65～80Kpa)的方法制得的速溶绿茶,既保证了较高的得率,且速溶绿茶的品质也较佳.

The composition is about the technique of selecting the ways of using the fresh distilled-water in 1:10 leaching ratio,60 centigrade leaching temperature ,40 minutes leaching time, adding 9 percents β- cyclodextrin (β-CD) as extracting agent, and using the water-bath concentration, vacuum drying (50~70 centigrade, the vacuum extent is 65~80Kpa) to produce the quick-dissolving green tea. The production of the quick-dissolving green tea can not only pledge the good value of output but also keep the good quality.