【作者】 岳鹏翔； 谢鑫陟； 高学玲；

【Author】 YUE Pengxiang1,XIE Xinzhi2,GAO Xueling2 (1.Damin Foodstuf(fzhangzhou)Co.Ltd.,Zhangzhou 363000,Fujian,China;2.School of Tea and Food Science,Anhui Agriculture University,Hefei 230036,China )

【机构】 大闽食品(漳州)有限公司； 安徽农业大学茶与食品科技学院；

【摘要】 速溶茶的提制是速溶茶生产中的主要工序,包括浸提、转溶、浓缩、增香、干燥等工艺,这些工艺技术选择是否合理恰当,直接影响着速溶茶最终成品的品质。对上述速溶茶提制过程涉及的主要工艺应用情况进行了整理归纳,分别对各个工艺的原理做了简要介绍,并简单讨论了各工艺的优缺点。综述了速溶茶提制技术的研究进展情况,并对速溶茶提制的发展趋势进行了简单的阐述,认为速溶茶提制将朝着绿色高效的方向发展。更多还原

【Abstract】 The extraction and preparation of instant tea is the primary process in the whole productive process,including extracting,decreaming,concentrating,flavoring ,drying and etc.And the selection of the process methods and techniques is important to the product quality.Appropriate process methods and techniques determine a good quality of instant tea end product.By arranging,classifying and analyzing the reports on methods and techniques about extraction and preparation,this paper outlined the research progress,and simply discussed the development tendency.And the theories of those methods and techniques were also simply presented,together with the advantages and disadvantages.We conclude that the extraction and preparation methods and techniques of instant tea should progress in a way of energy-saving and high efficiency.更多还原