风味速溶茶生产技术研究

Production Technology of Flavor Instant Tea

通过单因素试验法,确定试验温度、时间、液料比在速溶茶生产过程中的最优化试验技术参数.在此基础上,通过中心组合法试验,确定上述各因素对茶多酚浸出率的影响,由此探索研究车间大生产速溶茶的最优化生产工艺参数和生产技术方案.

Through single factor test method,the optimum test parameters of temperature,time and liquid-to-material ratio in instant tea production process were determined. On this basis,the influence of the above factors on the leaching rate of tea polyphenols was determined through the central combination method test,and the optimum production process parameters and production technology scheme for large- scale production of instant tea in workshop of Henan Province were explored and studied.