【摘要】 速溶型固体纯茶饮料具有方便、快捷、卫生的优点,在食品、日化等方面应用较为广泛,目前国内已有多家企业对其进行生产和研发。本文对速溶型固体纯茶饮料加工工艺流程、加工技术和发展前景进行了综述。常见的工艺流程包括原料处理、浸提、过滤与转溶、浓缩、干燥、包装。在加工技术方面:低温超声波辅助浸提的茶固型物提取率较高,超声波浸提法所得的茶汤中主要儿茶素含量高于其它浸提方式;陶瓷膜具有热稳定性好、化学稳定性好、pH值适用范围宽、抗微生物能力强等优点而取代其它过滤方法;加热真空浓缩方法成本低、效率高,被速溶茶生产广泛应用;真空冷冻干燥的速溶茶,质地疏松,溶解性特别好,热溶冷溶都好,但成本高,在生产中被喷雾干燥取代。更多还原

【Abstract】 Instant solid beverage of pure tea has advantages of convenient,rapid,hygiene.Which has been widely used in food,daily chemical and other aspects.Domestic many companies is producing and developing it at present.This paper summarize on technological process,processing technology and prospect of instant tea.The common technological process including raw material treatment,extraction,filtration,conversion solution,concentration,drying,packaging.Aspects of processing technology: The property of type solid in tea by ultrasonic-aided extraction under low temperature,Which showed high extraction rate.The main catechin in tea infusion obtained by ultrasonic extraction was higher than that by other extractions;Ceramic membrane has advantages of good thermal stability,good chemical stability,wide pH-value applicability,strong antimicrobial ability.So it can substitute other filtering methods;Heating vacuum concentration method has the advantage of low cost,high efficiency.so it has been widely used in instant tea production;Vacuum freeze-drying of instant tea has loose texture and good solubility at any temperature.But it has been substituted by spray drying in production because of its high cost.更多还原