速溶茶生产加工中增香保香技术的研究进展  

The research progress of aroma recovery and flavoring technology in instant tea processing

作　　者：陈会娟[1] 李瑞利[1] 童华荣[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《食品与发酵工业》2013年第3期153-157,共5页Food and Fermentation Industries

摘　　要：速溶茶加工过程中,原料在多次受热后,大部分香气挥发损失,一部分香气化合物转化改性,表现出香味低、香型差。因此在速溶茶加工时,除在加工工艺技术上避免香气损失外,往往还需回收香气以及增香保香。应从反渗透膜技术、β-环糊精(β-CD)、酶法、香气回填以及其他增香保香技术5个方面加以改进,提高速溶茶香气,增加茶叶产品的附加值。After several heating processing, most of the tea aroma lost and part of the aroma compounds trans- formed, which caused low aroma and poor flavor. Therefore, we not only avoided aroma loss in the instant tea process- ing, but we also recycled and reinforced the aroma and flavorings. This paper describes five aspects to improve the in- stant tea aroma, including the reverse osmosis membrane technology, β-cyclodextrin （β-CD）, enzymatic, aroma backfill and other flavoring incense technologies.

关 键 词：速溶茶 香气损失 保香技术 增香技术 

分 类 号：TS272[农业科学—茶叶生产加工]