摘要
用热水浸提革取苦丁茶有效成分，控制水温及萃取时间，经３次革取，萃取液经冷冻真空干燥得苦丁速溶茶。测定了苦丁速溶茶中主要营养成分及性质。经本工艺生产的苦丁速溶茶较好的保持了原苦丁茶的色、香、味及营养成分。
The processing for the instant buding tea in Guizhou are proposed in this paper based on sexperiments which extracted the interested compositions from the buding tea by hot water in given temperature andtime. The powdered buding tea was extracted three times with hot water and then the extacting solution was lyophilized. The major nutrients of the product were analysed, and it keeps the quality of buding tea in color,taste and nutrition well. The study may be a good sample for production of instant kuding tea on a large scale.
