日本制茶新技术及新产品

日本制茶新技术主要是:(1)利用冷冻→减压→高频干燥新工艺制作速溶茶。(2)利用远红外加温萎凋及调整pH值和充氮技术提高乌龙茶与乌龙茶罐装茶水质量。(3)添加天然植物芳香物质提高茶叶香气。(4)应用“半透膜”浸透技术加工冰茶以及冷冻真空干燥新工艺制作绿茶。目前开发的茶叶新产品有:(1)茶藻保健茶及其液态饮料。(2)粉末红茶与速溶红茶。(3)富钙高维茶等。

New Technology and New Product on Manufacture of Tea in Japan

In Japan, new technology on manufacture of tea comprises four aspects: (1) Instant tea was made by freezing, reduced pressure and high frequency drying; (2) By using far-infrared heating withering and regulating pH value to improve the quality of Wulong tea and canned tea (3) By adding plant essential oil to improve aroma of tea. (4) By semi-permeabte membrane penetration to manufacture ice-tea and by vacuum freeze drying to produce green tea. At present, some new products developed include: health tea and beverages; black tea powder and instant black tea; calcium-enriched tea with high vitamins.