摘要
采用微波萃取来提高茶叶中有效成分的提取 ,使茶饮料更富有风味和饮用价值 ,结果表明 ,微波辐射萃取生产绿茶饮料的最佳工艺条件 :萃取时间 30s ,温度 80～ 90℃ ,茶 /水比 1∶2 0 0。加入 0 0 4 %的β一CD可很好地保持茶液的风味 ,添加 50 0× 10 - 6Vc可抑制褐变 ,保持茶液的黄绿色 ,选用适当的过滤介质进行精密过滤 ,可减少白浊现象的产生。
The active component content of tea was increased by microwave extraction The result shows that the optimum time and temperature are 30s,80～90℃,respectively The optimum rate of tea and water is 1:200 Adding 0 04% β-Cd can keep the flavor,500ppmVc can restrain the drink browning Proper filtrating medium can reduce white turbid in the drink
出处
《云南热作科技》
2000年第4期6-8,共3页
Journal of Yunnan Tropical Crops Science & Technology
关键词
微波萃取
绿茶饲料
异味
沉淀
生产工艺
microwave extraction
drink of green tea
peculiar smell
deposition
