速溶茶提香保香技术研究进展

Research Progress on Aroma Enhancing and Retaining Technology of Instant Tea

香气在速溶茶加工过程中损耗严重,直接限制了其市场发展。而速溶茶的提香保香技术一直是学界、产业界的研究焦点之一。文章就速溶茶原料、加工技术、新设备引入等方面归纳总结前人的提香研究,为速溶茶生产工艺优化和香气提升提供参考。

The loss of aroma in the processing of instant tea is serious,which directly limits its market development.The technology of instant tea is always one of the research focuses in academia and industry.This paper summarizes the previous researches on instant tea's aroma from the aspects of raw materials,processing technology and introduction of new equipment,in order to provide reference for the optimization of instant tea production process and aroma improvement.