期刊论文

中文

食品与发酵工业

0253-990X

2003

29

12

44-47,61

10.3321/j.issn:0253-990X.2003.12.010

国家“十五”高新技术产业化重大专项资助课题 （No .计高技 （2 0 0 2 ） 2 2 84）；

本校为第一机构

为提高速溶红茶品质，研究了浸提次数，冷却过滤温度对速溶红茶主要滋味成分含量、茶汤郄差及感官品质的影响。结果表明。结果表明，第1次浸固形物的得率是第2次浸提的4～5倍，第1次，浸提产品的茶汤色泽、感官品质、溶解性均明显优于第2次浸提的。10℃冷却产品的溶解性比25℃的明显提高。1次浸提技术结合适度低温冷却过滤的方法是在不影响风味的前提下增进产品溶解性、提高生产效率的新技术。

In order to improve the quality of instant black tea, this paper studied the effect of extracting times and cooling temperature on the content of main taste compounds, liquor color difference and organoleptic quality of final product. Results show that the yield of product in the first extracting is 4～5 times higher of the second extracting. Also the liquor color, organoleptic quality and solubility in the first extracting are obviously better than those in the second extracting. Experimental data also indicate that the solubility of products ...