罐装绿茶水浸提条件的研究

采用L2 5(56 )正交实验设计研究了罐装绿茶水浸提的温度、时间和茶水比对其品质的影响。结果表明 ,随浸提温度的升高和时间的延长 ,茶汤干物浸出率增加、色泽变黄 ,混浊度明显增加。每克茶用水量超过 6 0ml时 ,茶汤干物浸出率和混浊度的变化不明显。为了保持原茶风味 ,降低茶汤浑浊度 ,以及提高干物浸出率 ,确定浸提工艺为 :浸提温度 6 0℃ ,时间 15min ,茶水比 1∶6 0。

Study on the Extracting Condition of Canned Green Tea Beverage

L 25 (5 6)design was applied to study the effects of extracting temperature, time and the proportion between tea and water on the quality of tea infusion Results showed that as rising of temperature and elapsing of extracting time the water extracts increased, infusion color turned to yellow and turbidity raised obviously There were no sharp increases in water extracts and turbidity when the ratio between weight of dry tea and volume of water was over one to sixty The extracting conditions were turned on as that 1g dry tea to 60 ml water is extracted at the temperature of 60℃ for 15 min, so as to increase soluble substances,maintain infusion flavor and decrease turbidity