速溶茶干燥工艺研究进展

Drying Technology Research Progress of Instant Tea

干燥是速溶茶加工过程中的最后一道工序,对成品速溶茶的品质起着决定性作用。近年来对速溶茶干燥技术的研究发展迅速,成品速溶茶粉的汤色、香气、滋味、流动性、速溶性等品质均有了较大的提升。本文将基于前人对于速溶茶加工的研究,重点总结近年来国内外对速溶茶干燥工序的研究进展,便于今后对速溶茶干燥乃至整个加工工艺进行提升。

Drying is the last stage in instant tea processing, which plays a decisive role in the quality of instant tea. In recent years, the research on drying technique and instant tea processing has developed rapidly, and the quality of instant tea powder, including liquor color, aroma, taste, fluidity, instant ability and so on, have been greatly improved. This paper, based on the previous studies on the processing of instant tea, emphatically summarized the research progress at home and abroad in recent years for instant tea drying processes, which hopes to facilitate the exploration of instant tea drying and even the entire process in the future.