不同干燥方式对速溶红茶的感官评价影响  

Influence of different drying methods on sensory evaluation of instant black tea

作　　者：王文成[1] 吴士彬 吴小婷 卢碧端 陈艺娟 

机构地区：[1]漳州职业技术学院食品与生物工程系,福建漳州363000 [2]漳州市科技开发服务中心,福建漳州363000 [3]大闽食品漳州有限公司,福建漳州363000 [4]福建平和县品冠源茶业有限公司,福建平和363713 [5]金冠(龙海)塑料包装有限公司,福建龙海363100

出　　处：《漳州职业技术学院学报》2017年第3期56-59,共4页Journal of Zhangzhou Institute of Technology

基　　金：基金项目:福建省茶叶精深加工技术公共服务平台(2014N2010)

摘　　要：试验对比了喷雾干燥、冷冻干燥、微波冷冻干燥三种不同的干燥方式生产的速溶红茶,通过感官评价试验表明,采用冷冻干燥和微波冷冻干燥两种干燥方式制作速溶红茶,效果均好于喷雾干燥,尤其在香气方面表现得非常明显。而冷冻干燥和微波冷冻干燥在综合感官方面表现差异不是很明显。This experiment compared the sensory evaluation test of the instant tea produced by three different drying methods： spray drying, freeze drying and microwave freeze drying,which showed that the instant tea produced by two kinds of drying methods, freeze drying and microwave freeze-drying, was better than spray drying, especially in aroma. While; the difference of sensory performance between freeze-drying and microwave freeze-drying is not obvious.

关 键 词：红茶 感官评价 喷雾干燥 冷冻干燥 微波冷冻干燥 

分 类 号：TS272.52[农业科学—茶叶生产加工]