| 提高速溶红茶品质的技术研究 |
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| 引用本文： | 郑玉玺.提高速溶红茶品质的技术研究[J].广州市财贸管理干部学院学报,2010(4). |
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| 作者姓名： | 郑玉玺 |
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| 作者单位： | 广州城市职业学院建筑环境与食品工程学院 |
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| 基金项目： | 广州市教育系统创新学术团队项目“功能食品技术研究与开发”(200915) |
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| 摘 要： | 文章研究了沸水杀青处理去除红茶中的咖啡碱以及对速溶红茶主要滋味成分含量、茶汤色差及感官品质的影响。结果表明,经过沸水杀青处理后加工成的速溶红茶与对照样相比,咖啡碱的含量均有不同程度的降低。
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| 关 键 词： | 咖啡碱 速溶红茶 感官品质 |
Research on the Technique to Improve the Quality of Instant Black Tea |
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| ZHENG Yu-xi.Research on the Technique to Improve the Quality of Instant Black Tea[J].Journal of Guangzhou Finance & Trade Management Institute,2010(4). |
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| Authors: | ZHENG Yu-xi |
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| Institution: | ZHENG Yu-xi(School of Architecture; Environment and Food Engineering; Guangzhou City Polytechnic; Guangzhou 510405; China); |
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| Abstract: | This paper studies the impact of how deactivation of enzymes by boiling water to remove the theine in black tea will change the main taste,color of the tea made and its organoleptic quality in the instant black tea.The result shows,after deactivation of enzymes by boiling water,the instant black tea contains a lower amount of theine,compared with the controlled sample. |
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| Keywords: | theine instant black tea organoleptic quality |
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