| 新颖袋泡茶工艺参数的优化 |
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| 作者姓名： | 康孟利 薛旭初 凌建刚 骆耀平 林旭东 |
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| 作者单位： | 宁波市农产品加工研究中心 浙江宁波315040(康孟利，薛旭初，凌建刚，林旭东)，浙江大学茶叶研究所 浙江杭州310029(骆耀平) |
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| 基金项目： | 浙江省宁波市农业科技成果转化基金;浙江省宁波市农业科学院院长基金 |
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| 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%。
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| 关 键 词： | 新颖袋泡茶 工艺参数 优化 |
Optimization of Process Parameters of Novel Teabag |
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| Authors: | Kang Mengli Xue Xuchu Ling Jiangang Luo Yaoping Lin Xudong |
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| Institution: | 1Ningbo Agricultural Products Processing Research Center, Zhejiang, Ningbo 315040; 2Tea Sciences Department, Zhejiang University, Zhejiang, Hangzhou 310029 |
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| 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. |
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| Keywords: | novel teabag craft parameters optimization |
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