浓缩茶浸取主要技术条件对浸出浓度的影响

doi:10.16036/j.issn.1000-2650.1997.02.026

四川农业大学学报 ›› 1997, Vol. 15 ›› Issue (02): 279-282.doi: 10.16036/j.issn.1000-2650.1997.02.026

浓缩茶浸取主要技术条件对浸出浓度的影响

杜晓, 聂坤伦, 何春雷

四川农业大学林学园艺学院, 雅安市 625014

收稿日期:1996-12-27 出版日期:1997-06-30 发布日期:2017-03-07

INFLUENCE OF THE MAIN SOAKING CONDITIONS ON THE CONCENTRATIONS OF EXTRACT OF CONCENTRATED TEA

Du Xiao, Nie Kunlun, He Chunlei

College of Forestry & Horticulture, Sichuan Agricultural University/Yaan, Sichuan, China 625014

Received:1996-12-27 Online:1997-06-30 Published:2017-03-07

摘要/Abstract

摘要： 本文以绿茶为原料、热水作溶剂,进行了茶的粒度、浸泡预处理和浸取次数等技术条件对浓缩茶浸取的影响试验。测定了浸出浓度的动态变化状态,探讨了浸取较优技术条件,为确定浓缩茶制备工艺提供了试验数据。

关键词: 浓缩茶, 浸取, 技术条件, 浸出浓度, 茶叶[49F]

Abstract: With the green tea and boiling water the effects of tea size, soaking pretreatment and time on the concentrations of extracts, have been studied in this paper and the better soaking conditions of concentrated tea have been defined. A basis of test for the process techniques of concentrated tea has also been provided here.

Key words: CONCENTRATED TEA, SOAKING, TECHNIQUES CONDITIONS, CONCENTRATIONS OF EXTRACT, TEA LEAVES

中图分类号:

TS272

杜晓, 聂坤伦, 何春雷. 浓缩茶浸取主要技术条件对浸出浓度的影响[J]. 四川农业大学学报, 1997, 15(02): 279-282.

Du Xiao, Nie Kunlun, He Chunlei. INFLUENCE OF THE MAIN SOAKING CONDITIONS ON THE CONCENTRATIONS OF EXTRACT OF CONCENTRATED TEA[J]. jsau, 1997, 15(02): 279-282.

浓缩茶浸取主要技术条件对浸出浓度的影响

INFLUENCE OF THE MAIN SOAKING CONDITIONS ON THE CONCENTRATIONS OF EXTRACT OF CONCENTRATED TEA

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