安徽农业科学2017，Vol.45Issue(6)：79-81,3.
柠檬汁对茶汤及速溶绿茶粉品质的影响
Influence of Lemon Juice on Quality of Tea Infusion and Instant Green Tea Powder
摘要
Abstract
[Objective] To explore the effect of lemon juice adding amount on green tea infusion and instant green tea powder quality.[Method] Taking lemon and green tea as material, instant lemon tea powder were prepared by spray-drying and vacuum freeze drying method respectively, effects of lemon juice adding amount on quality of tea infusion and instant green tea powder were investigated.[Result] The tea infusion has best taste with ratio of 1∶19 lemon juice to green tea, addition of lemon juice could deepen the color of tea infusion and reduce the content of tea polyphenols in some degree, meanwhile the instant powder produced by spray-drying with parameters of import temperature 170 ℃, outlet temperature 80 ℃, flow rate 3 mL/min and vacuum freeze-drying with sublimation drying parameters of cold trap temperature-45 ℃, vacuum degree 60 Pa has good stability and dispersion.[Conclusion] Lemon juice could improve the product comprehensive quality at a certain extent when used for instant green tea processing.关键词
柠檬汁/绿茶/速溶茶/品质Key words
Lemon juice/Green tea/Instant tea/Quality分类
轻工纺织引用本文复制引用
侯小桢,章斌,陈添象,秦轶,吴菊芬,丁心,邓其海..柠檬汁对茶汤及速溶绿茶粉品质的影响[J].安徽农业科学,2017,45(6):79-81,3.基金项目
广东省科技计划项目(2014A020209084) （2014A020209084）
广东省教育部产学研结合项目(2012B091000074) （2012B091000074）
广东普通高校工程技术开发中心项目(GCZX-A1415) （GCZX-A1415）
广东省"扬帆计划"引进创新创业团队专项资助项目(2015YT02H049). （2015YT02H049）
