膨化袋泡茶生产工艺初步研究

Preliminary Study on the Processing of Expanded Teabag Production

研究一种利用膨化技术加工袋泡茶的生产工艺。利用瞬时降压降温破损茶叶鲜叶技术,革新传统袋泡茶加工工艺;运用色差分析、茶汤照相视觉审评及水浸出物效率比较方法。结果表明:膨化加工袋泡茶关键工艺参数为膨化温度160℃,膨化压力0.4MPa,膨化时间3min,每次投叶量4kg,制茶品质较好。该工艺高效低耗,特别适宜做冷泡袋泡茶。

To study a process using extrusion technology produce teabag. Using the technology of blood pressure cooling damaged fresh tea leaf revolutionize the traditional tea bag processing, analysis of the use of color, visual review of photographic and tea water extracts efficiency methods. The results show that, expanded key process parameter for processing teabag puffing temperature is 160℃, extruded pressure is 0.4MPa, expanded time is 3rain the amount of each investment leaves is 4 kg, tea quality is better. The process is high effieiency and low consumption, particularly suitable for prodciug cold bubble tea bag.