欢迎访问《中国农学通报》,

中国农学通报 ›› 2007, Vol. 23 ›› Issue (11): 130-130.

所属专题: 园艺

• 目次 • 上一篇    下一篇

新颖袋泡茶工艺参数的优化

康孟利,薛旭初,凌建刚,骆耀平,林旭东   

  • 出版日期:2007-11-05 发布日期:2007-11-05

Optimization of Process Parameters of Novel Teabag

Kang Mengli, Xue Xuchu, Ling Jiangang, Luo Yaoping, Lin Xudong   

  • Online:2007-11-05 Published:2007-11-05

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%。

关键词: 利用方式, 利用方式, 微团聚体, 微生物量

Abstract: The effects of material granule size and pour time and pours the research of number of times on 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 green and immerses rate high, pour 5 minutes and pour 3 times were the best, 3 times extraction contents of amino acids, caffeine, tea polyphenol were 96.74%, 96.24%, 95.76% by the total amount respectively.

中图分类号: