Study on preparation technology of instant tea powder
GUO Guiyi
YANG Zhuan
WANG Qiaojian
MO Haizhen
Abstract：To obtain different instant tea,three tea leaves(Pu'er tea,Gold Junmei tea and Tie Guanyin tea) were extrated by conventional (90 ℃,30 min) and pressurized (120 ℃,30 min) methods and dried in freezing and spraying condition.The amino acid composition and content were determined by the automatic amino acid analyzer ,and the sensory evaluation was conducted.The yield and the content of free amino acids in instant tea powder was higher under the conditions of 120 ℃ pressurized hot extraction and freeze drying.The sensory evaluation showed freeze drying tea sample was more aromatic, better soluble, more mellow in taste, and it soup color was also easier to accept than spray drying tea sample.
Keywords：instant tea powderextractionfreeze dryingspray dryingamino acid
Publication Date：2017-03-02
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：6( 7-12 )