茶汤的浸提条件及茶味水加工工艺  

The Extraction Conditions and Processing Technology of Tea-taste-water

作　　者：王会[1] 孟宪磊[1] 樊琛[1] 

机构地区：[1]聊城大学食品科学与工程系,山东聊城252059

出　　处：《湖北农业科学》2014年第10期2401-2403,共3页Hubei Agricultural Sciences

基　　金：国家自然科学基金项目(30771374)

摘　　要：以优质日照绿茶为原料,通过对绿茶取样、浸提、调配、审评等一系列工序的研究,对茶味水的加工工艺及配方进行了探讨。试验结果表明,在茶水质量体积比为1∶50,浸泡25min,温度为80℃时,茶汤中茶多酚的含量及茶汤的色泽、滋味、香气理想,是茶汤浸提的最佳条件。茶味水的最佳配方为每1 000 mL茶味水茶汤用量为300 mL,绿茶香精8 mL,蔗糖20 g,此时生产出的茶味水口感最好。Using high-quality green tea as material, a series of review processes including sampling, extraction, blending was conducted. The processing technology and formula of tea-taste-water were discussed. The results showed that the optimal conditions of the extractions were the ratio of tea to water 1：50, the temperature 80℃ and extracting 25 min. The optimal recipes of tea-taste-water were per 1 000 mL tea-taste-tea containing 300 mL tea-water, 8 mL green tea flavor, 20 g sucrose.

关 键 词：日照绿茶 浸提条件 茶味水 茶多酚 加工工艺 

分 类 号：R284.2[医药卫生—中药学]