绿茶鲜汁浸提条件研究  

Study on the Extraction of Tea Juices from Fresh Green Tea Leaves

作　　者：张凌云[1] 梁月荣[1] 孙其富[1] 孙庆磊[1] 陆建良[1] 

机构地区：[1]浙江大学茶叶研究所,浙江杭州310029

出　　处：《茶叶科学》2003年第1期46-50,共5页Journal of Tea Science

基　　金：浙江省自然科学基金资助项目(302325)

摘　　要：采用正交设计实验研究了绿茶鲜汁浸提条件对茶汁品质的影响。结果表明,随浸提温度的升高和时间的延长,茶汤固形物浸提率增加,茶汤色泽中绿度 (a) 减小,黄度 (b) 增大,茶汤明度 (L) 减小,主要生化成分增加。当茶水比达到1∶60时提取率和茶汤的冷后浑量增加不明显。最适宜的提取条件为:浸提温度50℃,时间10 min,茶水比为1∶60。An orthogonal experiment was applied to study the effect of extraction temperature, duration and ratio of tea to water on the quality of fresh green tea juice. The results showed that with rising of extracting temperature and extending of extracting duration, the extracted solids yield increased, the color of infusion turned to yellow and lightness of infusion decreased, and tea cream raised obviously. The optimum conditions of the extraction were as fallows: the ratio of tea to water 1:60, the temperature 50℃, and the extraction duration 10 min.

关 键 词：绿茶鲜汁 浸提条件 品质 浸提温度 浸提时间 茶水比 绿茶饮料 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]