关键词: 速溶藏茶, 生产工艺, 品质评价

Abstract: [Objective] The aim of this paper was to evaluate the quality of instant Tibet tea.[Method] The chemical composition was measured and sensory quality was evaluated in this study.[Results] The extraction efficiency of instant Tibet tea was relatively high.The total water extract of tea residue was only (69.75±3.49) g/kg and residue rate of water extract in Tibet tea was about 20%.The internal substances of instant Tibet tea were abundant.The main components of original instant Tibet tea powder were as followed:polyphenol (129.95±2.00) g/kg, free amino acid (16.68±0.17) g/kg,caffeine (41.71±1.08) g/kg and soluble sugar (99.62± 1.16) g/kg.The project factors and total score of three instant Tibet tea products were significantly different.The sensory score of original instant Tibet tea was the lowest and comprehensive score of original instant Tibet tea was lower than that of Yaan Tibet tea.Nevertheless,comprehensive score of instant butter tea and sweet tea powders were higher compared to the instant Tibet tea.The aroma and taste score was more than 80.0and the quality was relatively good.[Conclusion] The internal substances of instant Tibet tea were abundant and its quality was relatively good.However,the quality of original tea powder was ordinary.In order to improve product quality,the production process should be further improved and optimized.

Key words: instant Tibet tea, production process, quality evaluation