| 绿茶初制工艺与饮料适制性的研究 |
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| 引用本文： | 尹军峰,林智,谭俊峰.绿茶初制工艺与饮料适制性的研究[J].饮料工业,2003,6(3):22-29. |
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| 作者姓名： | 尹军峰 林智 谭俊峰 |
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| 作者单位： | 农业部茶叶化学工程重点实验室,中国农业科学院茶叶研究所,浙江杭州,310008 |
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| 摘 要： | 将不同品种、嫩度、加工工艺及外形制作成的原料绿茶加工成绿茶饮料，通过对绿茶汁中茶多酚、咖啡碱及儿茶素组成等主要化学成分、色差动态变化的测定和感官品质的审评以及一系列破坏性试验的研究，提出了不同绿茶加工成饮料的品质特点和一套适合绿茶饮料用的较经济合理的初制加工方法。
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| 关 键 词： | 绿茶 初制工艺 适制性 绿茶饮料 品质 |
| 修稿时间： | 2003年2月20日 |
Study on green tea processing technology and suitability for tea drinks |
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| YIN Jun-feng,LIN Zhi,TAN Jun-feng.Study on green tea processing technology and suitability for tea drinks[J].Beverage Industry,2003,6(3):22-29. |
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| Authors: | YIN Jun-feng LIN Zhi TAN Jun-feng |
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| Abstract: | Raw green tea of different species, tenderness, processing techniques and shapes were used to produce green tea drinks Tea polyphenols, caffeine, amino acids, etc of the tea juice were analyzed A series of destructiveness experiments and sensory evaluations were carried out to confirm the quality characteristics of the drinks and the adaptability of different raw materials A process suitable for green tea drinks was put forward |
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| Keywords: | green tea processing technology tea drink |
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