| 采用减压蒸馏萃取法研究速溶绿茶香气在加工过程中的变化 |
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| 引用本文： | 朱旗,施兆鹏,任春梅.采用减压蒸馏萃取法研究速溶绿茶香气在加工过程中的变化[J].湖南农业大学学报(自然科学版),2001,27(3):218-220. |
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| 作者姓名： | 朱旗 施兆鹏 任春梅 |
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| 作者单位： | 1. 湖南农业大学食品科学技术学院,
2. 湖南农业大学理学院, |
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| 基金项目： | 国家重点科技项目 (攻关 )计划 (85-51 3 -2 3 -0 6) |
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| 摘 要： | 为减少香气提取方法对茶叶香气组分的影响，采用减压蒸馏萃取法对速溶绿茶加工过程中香气的变化进行了研究。结果表明，从原料至浓缩工艺香气呈逐步下降的趋势，香气总量损失了89．84％，香气组分损失了64．15％，经干燥工艺后香气总量和某些香气组分有所增加.与绿茶初制工艺不同，在速溶绿茶加工过程中没有检测到新形成的香气组分。
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| 关 键 词： | 速溶绿茶 减压蒸馏萃取法 香气 加工 变化规律 |
| 文章编号： | 1007-1032(2001)03-0218-03 |
| 修稿时间： | 2000年12月25 |
Changes of Aroma of Instant Green Tea During the Process by Vaccum Distillation Extract |
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| ZHU Qi,SHI Zhao-peng,REN Chun-mei.Changes of Aroma of Instant Green Tea During the Process by Vaccum Distillation Extract[J].Journal of Hunan Agricultural University,2001,27(3):218-220. |
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| Authors: | ZHU Qi SHI Zhao-peng REN Chun-mei |
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| Abstract: | In order to reduce the effects of aroma making methods on tea aroma components, the changes of aroma of instant green tea during the process by vaccum distillation extract was studied. The results show that aroma decreases from raw material to concentration process. The contents of aroma lose 89.84%. The numbers of aroma lose 64.15%. The aroma contents and some of aroma components increase after dryness.No new aroma is found in the process,which is different from the process of green tea. |
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| Keywords: | instant green tea vaccum distillation extract aroma process |
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