| 鲜茶汁不同制备工艺比较 |
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| 引用本文： | 许勇泉,尹军峰,沈丹玉,袁海波,陈建新,汪芳.鲜茶汁不同制备工艺比较[J].饮料工业,2007,10(12):23-25. |
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| 作者姓名： | 许勇泉 尹军峰 沈丹玉 袁海波 陈建新 汪芳 |
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| 作者单位： | 中国农业科学院茶叶研究所,浙江杭州,310008 |
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| 摘 要： | 研究了鲜茶汁制备工艺，比较了几种制备方式所得鲜茶汁的得率、浓度、色差，主要常规成分及感官品质。实践中发现加水打浆和加水榨汁制备的鲜茶汁感官品质较好，但从工业化角度考虑，加水榨汁和渣浸提两种制备工艺相结合更合适于鲜茶汁加工。
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| 关 键 词： | 鲜荼汁 制备 工艺 |
| 收稿时间： | 2007-10-27 |
| 修稿时间： | 2007年10月27 |
Comparison of different processing technologies for fresh tea juice |
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| XU Yong-quan,YIN Jun-feng,SHEN Dan-yu,YUAN Hai-bo,CHEN Jian-xin,WANG Fang.Comparison of different processing technologies for fresh tea juice[J].Beverage Industry,2007,10(12):23-25. |
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| Authors: | XU Yong-quan YIN Jun-feng SHEN Dan-yu YUAN Hai-bo CHEN Jian-xin WANG Fang |
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| Abstract: | The processing technology for fresh tea juice was studied, and several different technologies were compared in the yield, concentration, chromatism, main conventional compositions and organoleptic qualities of fresh tea juice obtained. It was found that the organoleptic qualities of fresh tea juice processed by beating with water and pressing with water were better, but taking industrialization into consideration, the combination of pressing with water and extracting of residue is the optimal processing technology. |
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| Keywords: | fresh tea juice processing technology |
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