湖南农业大学学报（自然科学版）2009，Vol.35Issue(5)：558-560,579,4.
绿茶无热浸提技术研究
Study on no heat extraction technology of green tea
摘要
Abstract
Based on the experimental result that the yield rate of green tea components by no heat extraction could reach the yield rate by the traditional extraction, the orthogonal test on the ratio of tea to water and extracting time was carried out by using the green tea as material, and the best technical parameters of no heat extraction were screened out from the yield rate of green tea components and the product solubility in cool water. The results showed that the yield rate of green tea components by no heat extraction could reach the yield rate by the traditional extraction if the ratio of tea to water was enlarged and the extracting time was lengthened. The parameters of 1 :90 of tea to water, extracting 2.0 h were the best operating parameters, by which the yield rates of water extracts, amino acid, tea polyphenol, catechins, water soluble carbohydrate and caffeine were 1.03,1.26,1.05,1.06,1.09,1.04 times of that by the traditional extraction, and at the same time, the sensory quality of extracted liquid and the product solubility in cool water were also better.关键词
茶叶深加工/绿茶/浸提Key words
tea comprehensive processing/ green tea/ extraction分类
轻工纺织引用本文复制引用
龚志华,李丽,陈大海,童奇,邓克尼,肖文军..绿茶无热浸提技术研究[J].湖南农业大学学报（自然科学版）,2009,35(5):558-560,579,4.基金项目
中国博士后基金项目(20070410985) （20070410985）
湖南省博士后基金项目(2006FJ4263) （2006FJ4263）
