速溶茶提香保香技术研究进展  

Research Progress on Aroma Enhancing and Retaining Technology of Instant Tea

作　　者：李培红 何群仙 许益娟 万蔚阳 江和源[2] 马梦如 周军 LI Pei-hong;HE Qun-xian;XU Yi-juan;WAN Wei-yang;JIANG He-yuan;MA Meng-ru;ZHOU Jun(Shenzhen Shenbao Huacheng Technology Co.,Ltd,Shenzhen 518063,China;Tea Research Institute,Chinese Academy of Agricultural Sciences,Key Laboratory of Biology,Genetics and Breeding of Special Economic Animals and Plants,Ministry of Agrieulture and RuralAffairs,Key Laboratory of Tea Processing Engineering of Zhejiang Province,Hangzhou 310008,China)

机构地区：[1]深圳市深宝华城科技有限公司,广东深圳518063 [2]中国农业科学院茶叶研究所,农业农村部特种经济动植物生物学与遗传育种重点实验室,浙江省茶叶加工工程重点实验室,浙江杭州310008

出　　处：《饮料工业》2024年第3期6-10,共5页Beverage Industry

摘　　要：香气在速溶茶加工过程中损耗严重,直接限制了其市场发展。而速溶茶的提香保香技术一直是学界、产业界的研究焦点之一。文章就速溶茶原料、加工技术、新设备引入等方面归纳总结前人的提香研究,为速溶茶生产工艺优化和香气提升提供参考。The loss of aroma in the processing of instant tea is serious,which directly limits its market development.The technology of instant tea is always one of the research focuses in academia and industry.This paper summarizes the previous researches on instant tea's aroma from the aspects of raw materials,processing technology and introduction of new equipment,in order to provide reference for the optimization of instant tea production process and aroma improvement.

关 键 词：速溶茶 加工 香气提升 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]