速溶乌龙茶工艺研究  

the study on the technics of quickly soluble oolong

作　　者：姚勇芳[1] 朱美娟[1] 郑泽鑫[1] 陈慧兰[1] 曾雁枝[1] 

机构地区：[1]广东轻工职业技术学院食品与生物工程系,广州510312

出　　处：《茶叶科学技术》2006年第2期15-16,共2页Tea Science and Technology

摘　　要：速溶茶具有重量轻、体积小、速溶的特点。本实验采用最廉价的茶叶,通过温度、时间、茶水比对浸提的影响,得到最佳浸提条件;添加β-环状糊精,可以更好的保留茶的香味以及提高茶叶有效成分的提取率。Quickly soluble oolong is characteristic of less weight ,small volume, rapid dissolution. The cheapest tea Acted as researchful object, the best distilling condition can be required according to the research on temperature, time, the proportion to tea and water. β- orbicular dextrin added to quickly soluble oolong can retain the perfume of tea and improve the lixiviating ratio of effective ingredient of tea

关 键 词：速溶茶 浸提条件 Β-环状糊精 乌龙茶 

分 类 号：TS272[农业科学—茶叶生产加工]