轻工学报2017，Vol.32Issue(2)：7-12,6.DOI:10.3969/j.issn.2096-1553.2017.2.002
速溶茶粉制作工艺研究
Study on preparation technology of instant tea powder
摘要
Abstract
To obtain different instant tea,three tea leaves(Pu'er tea,Gold Junmei tea and Tie Guanyin tea) were extrated by conventional (90 ℃,30 min) and pressurized (120 ℃,30 min) methods and dried in freezing and spraying condition.The amino acid composition and content were determined by the automatic amino acid analyzer ,and the sensory evaluation was conducted.The yield and the content of free amino acids in instant tea powder was higher under the conditions of 120 ℃ pressurized hot extraction and freeze drying.The sensory evaluation showed freeze drying tea sample was more aromatic, better soluble, more mellow in taste, and it soup color was also easier to accept than spray drying tea sample.关键词
速溶茶粉/浸提/冷冻干燥/喷雾干燥/氨基酸Key words
instant tea powder/ extraction/freeze drying/ spray drying/amino acid分类
轻工纺织引用本文复制引用
郭桂义,杨转,王乔健,莫海珍..速溶茶粉制作工艺研究[J].轻工学报,2017,32(2):7-12,6.基金项目
河南省科技攻关项目(122102310308) （122102310308）
河南省高校科技创新团队支持计划项目(16IRTSTHN007) （16IRTSTHN007）
