期刊论文

Effect of cooling temperature on main quality traits of instant green tea

中文

食品科技

1005-9989

2003

8

69-71

10.3969/j.issn.1005-9989.2003.08.026

国家“十五”高新技术产业化重大专项资助课题[技高技（2002）2284]。；

本校为第一机构

探讨不同冷却过滤温度对速溶绿茶主要内含成分含量、茶汤色差及感官色泽品质与溶解性的影响.结果表明:不同温度冷却过滤处理,由于引起各主要内含成分在最终产品中所占比例的改变,从而导致溶解性上的明显差异,10℃冷却产品的溶解性与荼汤的鲜亮度比25℃的明显提高,10℃冷却过滤的速溶绿茶可迅速溶于10℃的冷水.

Studies on the effect of cooling temperature on the content of main compounds, liquor color difference, organoleptic color quality and solubility of instant green tea, the results showed that the solubility of products are obvious difference because of proportion change of main compounds in finally products cooled at different temperature. Comparing the products cooled at 10℃ with the products cooled at 25℃, the solubility and fresh brightness of products cooled at 10℃ is obviously improved, the product cooled...