我国保健型速溶类茶的研究进展  

The Research on Progress of Healthy Instant Chai in China

作　　者：林艺端[1] 林金科[2,1] 吴亮宇[2] 

机构地区：[1]福建农林大学安溪茶学院,福建福州350002 [2]福建农林大学园艺学院,福建福州350002

出　　处：《贵州茶叶》2012年第2期3-6,共4页Journal of Guizhou Tea

基　　金：福建省科学技术厅高校产学合作科技重大项目(2010N5003)

摘　　要：本文综述了目前我国市场上保健型速溶类茶的研究进展。对保健型速溶类茶的原材料选择、原材料功能、产品的功能、生产工艺、品质特点进行归纳综述,比较了茅岩莓速溶茶、竹叶速溶茶、参麦速溶茶、杜仲叶速溶茶、混合中草药保健速溶茶、苦丁速溶茶等六种保健速溶类茶的差异。最后对我国保健型速溶类茶的发展前景进行展望。This paper reviewed the research on progress of healthy instant chai in china. The material selection,material function, product function, processing technology and quality characteristic of healthy instant chai were summary. The difference of six typical instant chai （ Kayaiwa lime instant tea, Bamboo leaf instant tea, Ref wheat instant tea, Eucommia ulmoides leaf instant tea, Mixed chinese herbal medicine instant tea, Bitter butyl instant tea） have been displayed. The perspective of healthy instant chai in chinese was descrived.

关 键 词：速溶类茶 保健功能 加工工艺 研究进展 

分 类 号：TS272.59[农业科学—茶叶生产加工]