| 提取技术对速溶普洱茶粉品质的影响 |
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| 引用本文： | 沈放,杨黎江,王德斌.提取技术对速溶普洱茶粉品质的影响[J].昆明师范高等专科学校学报,2009,31(3):46-47. |
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| 作者姓名： | 沈放 杨黎江 王德斌 |
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| 作者单位： | 昆明学院,生命科学与技术系,云南,昆明,650031
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| 摘 要： | 运用不同的提取工艺进行普洱茶成分的提取分离并将其制成速溶粉，通过感观评审分析提取技术对茶粉品质的影响，获得优化的速溶普洱茶粉生产工艺．其工艺最佳方案为：乙醇浸提后加入8倍水100℃水浴，经浓缩、冷冻干燥得速溶茶粉．
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| 关 键 词： | 普洱茶 提取技术 速溶 茶粉品质 生产工艺 |
Effect of Extractive Technique on the Quality of Instant Puer Tea Powder |
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| SHEN Fang,YANG Li-jiang,WANG De-bin.Effect of Extractive Technique on the Quality of Instant Puer Tea Powder[J].Journal of Kunming Teachers College,2009,31(3):46-47. |
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| Authors: | SHEN Fang YANG Li-jiang WANG De-bin |
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| Institution: | Life Science and Technology Department;Kunming University;Yunnan Kunming 650031;China |
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| Abstract: | Using different extractive technique to produce instant PUER tea powder, throagh analyze the effect on the quality of Puer Tea powder by the way of sense-organ evaluation to get better producing technique of the Tea powder. The result is that the best technique of producing the instant PUER tea is ethanol soaking, water extracting （8multiple, 100 ℃ ） , filtering, then concentrating and drying by freeze. |
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| Keywords: | PUER tea extractive technique instant tea powder quality production technique |
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