摘要
运用不同的提取工艺进行普洱茶成分的提取分离并将其制成速溶粉,通过感观评审分析提取技术对茶粉品质的影响,获得优化的速溶普洱茶粉生产工艺.其工艺最佳方案为:乙醇浸提后加入8倍水100℃水浴,经浓缩、冷冻干燥得速溶茶粉.
Using different extractive technique to produce instant PUER tea powder, throagh analyze the effect on the quality of Puer Tea powder by the way of sense-organ evaluation to get better producing technique of the Tea powder. The result is that the best technique of producing the instant PUER tea is ethanol soaking, water extracting （8multiple, 100 ℃ ） , filtering, then concentrating and drying by freeze.
出处
《昆明学院学报》
2009年第3期46-47,共2页
Journal of Kunming University
关键词
普洱茶
提取技术
速溶
茶粉品质
生产工艺
PUER tea
extractive technique
instant
tea powder quality
production technique
