超微茶粉理化分析及其深加工产品的研究进展  

Research progress in physicochemical analysis of ultra-fine tea powder and its deep processed products

作　　者：余凡 刘辰 陈姗 王昕 王婷婷 YU Fan;LIU Chen;CHEN Shan;WANG Xin;WANG Tingting(Market Supervisory Authority of ChengGu County,Hanzhong Chenggu 723200,Shaanxi)

机构地区：[1]城固县市场监督管理局,陕西汉中723200 [2]汉中市第四中学,陕西汉中723000

出　　处：《茶叶》2024年第1期1-5,共5页Journal of Tea

摘　　要：茶产业逐渐由产茶的单一产业结构向综合利用、精加工、高附加值和可持续的产业结构发展。超微茶粉作为茶叶深加工的重要产品之一,对其深加工和综合利用的进一步发展变得十分重要。本文通过对超微茶粉的理化性质,功能作用、加工技术、在食品方面的应用进行综述,并对超微茶粉发展进行展望,期望为后期超微茶粉的综合开发利用提供参考。The tea industry has gradually changed from a single industrial structure to a comprehensive utilization,deep processing,high added value and sustainable industrial structure.As one of the important means of tea deep processing,ultrafine tea powder has become very important for the further development of its deep processing and comprehensive utilization.In this paper,the physical and chemical properties,function,processing technology of ultrafine tea powder and its application in food were summarized,and the further development of ultrafine tea powder was prospected.It was expected to provide reference for the comprehensive development and utilization of ultrafine tea powder in the further.

关 键 词：超微茶粉 理化分析 加工技术 深加工产品 

分 类 号：TS272.59[农业科学—茶叶生产加工]