摘要
研究了鲜茶汁制备工艺,比较了几种制备方式所得鲜茶汁的得率、浓度、色差、主要常规成分及感官品质。实践中发现加水打浆和加水榨汁制备的鲜茶汁感官品质较好,但从工业化角度考虑,加水榨汁和渣浸提两种制备工艺相结合更合适于鲜茶汁加工。
The processing technology for fresh tea juice was studied, and several different technologies were compared in the yield, concentration, chromatism, main conventional compositions and organoleptic qualities of fresh tea juice obtained. It was found that the organoleptic qualities of fresh tea juice processed by beating with water and pressing with water were better, but taking industrialization into consideration, the combination of pressing with water and extracting of residue is the optimal processing technology.
出处
《饮料工业》
2007年第12期23-25,共3页
Beverage Industry
基金
":十一五"国家科技支撑计划课题"茶资源高效加工与多功能利用技术研究"(2006BAD06B01)。
关键词
鲜茶汁
制备
工艺
fresh tea juice
processing
technology
