【摘要】 本实验以初制的绿茶和乌龙茶为原料,研究了在速溶绿茶和乌龙茶加工过程的浸提工序阶段,添加β-环状糊精对速溶茶中酯型儿茶素和EGCG含量的影响,结果表明:添加β-环状糊精可显著提高速溶绿茶产品中酯型儿茶素和EGCG的含量,但降低了速溶乌龙茶中酯型儿茶素和EGCG的含量。更多还原

【Abstract】 Oolong tea and green tea were used as raw material to produce instant tea.The β-cyclodextrins(β-CD)were added during the extraction process,and the effect of adding β-CD on the content of ester-catechin and EGCG in instant tea was investigated.The results showed that the application of β-CD technique increased the concentration of ester-catechin and EGCG in instant green tea,whereas it decreased concentration of ester-catechin and EGCG in instant oolong tea compared with control.更多还原