摘要
研究常温冲泡条件下,绿茶有效物质浸出的规律。通过对不同水温条件下,茶汤中有效物质浸出规律的对比,探讨常温冲泡绿茶的可能性和必要性。研究结果表明:常温冲泡条件下,茶汤中有效物质浸出规律呈现出与高温条件下相似的变化趋势;可溶性物质浓度的增长数率较为缓慢,达到饱和浓度的时间显著增加;常温冲泡2h,茶汤仍具绿茶的鲜爽滋味,无闷熟味道。试验条件下,常温冲泡的优化时间为40min。
The infusing rules of effective materials in green tea brewed with room temperature water was studied in the paper, The possibility and necessary of brewing green tea with room temperature water was also studied by contrasting the infusing rules under the different brewing temperature. The results showed that the rules of infusing with different brewing temperature were similar. The infusing velocity of dissoluble materials in green tea brewed with room temperature was slower than those brewed with higher temperature, so does the time of reaching the saturation concentration. Brew the tea with room temperature water for 2h, the tea was still heavy and mellow, without stewed taste. The paper also showed that the best time of green tea brewed with room temperature water was 40min.
出处
《食品科技》
CAS
北大核心
2005年第11期93-96,共4页
Food Science and Technology
关键词
常温冲泡
浸出规律
冲泡水温
绿茶
room temperature brews
infusing rules
brewing temperature
green tea
作者简介
冯婧（1980-），女，湖北人，硕士研究生。
