摘要
文章研究了沸水杀青处理去除红茶中的咖啡碱以及对速溶红茶主要滋味成分含量、茶汤色差及感官品质的影响。结果表明,经过沸水杀青处理后加工成的速溶红茶与对照样相比,咖啡碱的含量均有不同程度的降低。
This paper studies the impact of how deactivation of enzymes by boiling water to remove the theine in black tea will change the main taste,color of the tea made and its organoleptic quality in the instant black tea.The result shows,after deactivation of enzymes by boiling water,the instant black tea contains a lower amount of theine,compared with the controlled sample.
出处
《广州城市职业学院学报》
2010年第4期60-62,共3页
Journal Of Guangzhou City Polytechnic
基金
广州市教育系统创新学术团队项目"功能食品技术研究与开发"(200915)
关键词
咖啡碱
速溶红茶
感官品质
theine
instant black tea
organoleptic quality