速溶茶超声波技术提取工艺的研究

Study on Ultrasonic in the Extraction of Instant Tea

本文探讨超声波技术在速溶茶提取工艺的应用,针对与超声波提取效果直接相关的几个主要因素(超声波频率、提取时间、温度、料液比、次数)做单因素实验,并得到最佳提取工艺参数。

This article examined the use of ultrasonic in the extraction of instant tea. By using single factor experiment, it investigated the factors directly correlated with ultrasonic extraction such as extractive time, extractive times, extractive temperatttre, ultrasonic frequency and solid liquid ratio. Finally, it spelled out the optimal extracting conditions.