风味速溶茶生产技术研究  

Production Technology of Flavor Instant Tea

作　　者：袁国强[1] 袁方 余长琦 YUAN Guoqiang;YUAN Fang;YU Changqi(Institute of Geography,Henan Academy of Sciences,Zhengzhou 450052,China;North China University of Water Resources and Hydropower,Zhengzhou 450045,China;Henan Xinlin Tea Industry Co. Ltd.,Xinyang 465550,Henan China)

机构地区：[1]河南省科学院地理研究所,郑州450052 [2]华北水利水电大学,郑州450045 [3]河南新林茶业有限公司,河南信阳465550

出　　处：《河南科学》2019年第8期1259-1264,共6页Henan Science

基　　金：河南省重点农业攻关项目（162102110066）

摘　　要：通过单因素试验法,确定试验温度、时间、液料比在速溶茶生产过程中的最优化试验技术参数.在此基础上,通过中心组合法试验,确定上述各因素对茶多酚浸出率的影响,由此探索研究车间大生产速溶茶的最优化生产工艺参数和生产技术方案.Through single factor test method,the optimum test parameters of temperature,time and liquid-to-material ratio in instant tea production process were determined. On this basis,the influence of the above factors on the leaching rate of tea polyphenols was determined through the central combination method test,and the optimum production process parameters and production technology scheme for large- scale production of instant tea in workshop of Henan Province were explored and studied.

关 键 词：风味速溶茶 浸提 浓缩和干燥 工艺参数 调味调香 

分 类 号：S375[农业科学—农产品加工]