绿茶初制工艺与饮料适制性的研究

Study on green tea processing technology and suitability for tea drinks

将不同品种、嫩度、加工工艺及外形制作成的原料绿茶加工成绿茶饮料 ,通过对绿茶汁中茶多酚、咖啡碱及儿茶素组成等主要化学成分、色差动态变化的测定和感官品质的审评以及一系列破坏性试验的研究 ,提出了不同绿茶加工成饮料的品质特点和一套适合绿茶饮料用的较经济合理的初制加工方法。

Raw green tea of different species, tenderness, processing techniques and shapes were used to produce green tea drinks Tea polyphenols, caffeine, amino acids, etc of the tea juice were analyzed A series of destructiveness experiments and sensory evaluations were carried out to confirm the quality characteristics of the drinks and the adaptability of different raw materials A process suitable for green tea drinks was put forward