摘要
为了提高速溶绿茶品质,改善产品的溶解性能,研究了不同浸提次数对速溶绿茶主要滋味成分含量、茶汤色差及感官品质的影响.结果表明:第一次浸提固形物的得率是第二次浸提的4～5倍,第一次浸提产品的茶汤色泽、感官品质,特别是溶解性方面均明显优于第二次浸提的.采用一次浸提技术可提高生产效率,降低生产成本,并获得优质速溶绿茶产品.
In order to improve the quality and solubility of instant green tea, this paper is an attempt to study the effect of different extracting times on the content of main taste compounds, liquor color difference and organoleptic quality of instant green tea.Results show that the yield of solid substance in the first extraction is 4~5 times of the second extraction. Liquor color, organoleptic quality and solubility in the first extraction are obviously better than those in the second extraction. The one time extracting technique can enhance the production efficiency, reduce the production cost and also a high quality instant green tea can be obtained.
出处
《湖南农业大学学报（自然科学版）》
CAS
CSCD
北大核心
2003年第3期246-253,共8页
Journal of Hunan Agricultural University(Natural Sciences)
基金
国家"十五"高新技术产业化重大专项[计高技(2002)2284]资助课题
关键词
速溶绿茶
浸提次数
滋味成分
色差
感官品质
溶解性
生产成本
instant green tea
extracting times
taste compounds
color difference
organoleptic quality
solubility
production cost
