期刊论文

中文

食品与生物技术学报

1673-1689

2003

22

3

93-96

10.3321/j.issn:1673-1689.2003.03.019

国家"十五"高新技术产业化重大专项项目[编号:计高技（2002）2284]资助课题.；

本校为第一机构

研究了浸提次数、冷却温度对速溶乌龙茶主要滋味成分含量、茶汤色差及感官品质的影响,结果表明,第一次浸提固形物的得率是第二次浸提的4～5倍,第一次浸提产品的茶汤色泽、感官品质及溶解性均明显优于第二次浸提;10 ℃冷却产品的溶解性比25 ℃的明显提高;过分追求高制率将有损速溶乌龙茶的品质.

The effect of extracting times and cooling temperature on the content of main taste compounds, liquor colordifference and organoleptic quality of instant oolong tea was studied. The results showed that the yield of solid substance in the first extraction is 4～5 times of that in the second extraction. Liquor color, organoleptic quality and solubility in the first extraction were significantly better than those in the second extraction. The comparison data at 10 ℃ and 25 ℃ showed that, the solubility of the products cooled at 10 ℃ is signif...