摘要
研究了原料颗粒大小、浸泡时间以及冲泡次数对新颖袋泡茶品质的影响。结果表明,袋泡茶选择40～60目的颗粒原料最佳,汤色黄绿、浸出率高,冲泡5min、冲泡3次为最佳,3次氨基酸、咖啡碱、茶多酚浸出率分别占到总量的96.74%、96.24%、95.76%。
The effects of material granule the quality of the novel tea bag were studied. The results showed that 40～60 purpose granule materials of the teabag were the best, Soup colors were yellow times were the best, 3 times extraction contents 96.24%, 95.76% by the total amount respectively.
出处
《中国农学通报》
CSCD
2007年第11期130-134,共5页
Chinese Agricultural Science Bulletin
基金
宁波市农科教结合项目(2004NK27)
宁波市农科院院长基金项目资助
关键词
新颖袋泡茶
工艺参数
优化
novel teabag
craft parameters
optimization
