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| 高稳定性的速溶普洱茶研制 | |
| 引用本文： | 林金科,吴亮宇,陈云海,蔡森源,李婧.高稳定性的速溶普洱茶研制[J].中国农学通报,2013,29(6):208-212. |
| 作者姓名： | 林金科 吴亮宇 陈云海 蔡森源 李婧 |
| 作者单位： | 1. 福建农林大学安溪茶学院,福州,350002 2. 福建立兴食品有限公司,福建漳州,363801 |
| 基金项目： | 福建省科技厅高校产学合作科技重大项目“高酯型儿茶素含量的速溶茶加工技术研究”(2010N5003) |
| 摘 要： | 速溶茶产品的稳定性问题影响市场销售，为了能大批量生产出高稳定性速溶普洱茶，本试验以云南普洱茶为材料，研究高稳定性速溶普洱茶粉加工工艺参数。在加工过程中，浸提2次，提取温度为70~ 75℃，添加茶叶量10%左右的β-CD环状糊精，茶水比1:20，并且陶瓷膜过滤时茶汤制冷温度30℃以下，陶瓷膜过滤后茶汤制冷温度17~18℃，静置充分，可生产出高稳定性速溶普洱茶。应用该工艺生产出的速溶普洱茶稳定好，适合作为罐装茶水的加工原料。 |
| 关 键 词： | 抗药性 抗药性 |
| 收稿时间： | 2012/5/21 0:00:00 |
| 修稿时间： | 2012/8/20 0:00:00 |
The Study on Instant Pu-erh Tea with High Stability |
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| Lin Jinke , Wu Liangyu , Chen Yunhai , Cai Senyuan , Li Jing.The Study on Instant Pu-erh Tea with High Stability[J].Chinese Agricultural Science Bulletin,2013,29(6):208-212. | |
| Authors: | Lin Jinke Wu Liangyu Chen Yunhai Cai Senyuan Li Jing |
| Institution: | 1 College of Anxi Tea,Fujian Agriculture and Forestry University,Fuzhou 350002;2 Fujian Lixing Food Limited Company,Zhangzhou Fujian 363801) |
| Abstract: | The stability of instant tea product affected the market sales, and the aim was to produce mass instant tea with high stability. Utilizing Yunnan Pu-erh tea as materials, the processing technology parameters of instant Pu-erh tea with high stability was studied. The instant Pu-erh tea with high stability was obtained by following processing technology parameters. The temperature was at 70-75℃, twice extract with 1:20 of the ratio of tea to water, addingβ-CD cyclic dextrin about 10% of tea quantity. Tea liquor cooled to 30℃before ceramic membrane filtering, and then cooled to 17-18℃for standing sufficiently after ceramic membrane filtering. The Instant Pu-erh tea by this processing technology met the requirement of material for processing soft tea drink. |
| Keywords: | Soft tea drink |
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