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題 名 | 利用冷凍切菁製程提高茶葉萃取率之研究=The Investigation of Increasing the Extraction Rate of Tea Chemical Components by Freezing and Cutting Processes |
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作 者 | 郭芷君; 陳國任; | 書刊名 | 臺灣茶業研究彙報 |
卷 期 | 32 2013.11[民102.11] |
頁 次 | 頁77-88 |
分類號 | 473.4 |
關鍵詞 | 冷凍製程; 切菁製程; 萃取率; Freezing process; Cutting process; Extraction rate; |
語 文 | 中文(Chinese) |
中文摘要 | 臺灣飲料茶銷量極佳,年需求量近2 萬公噸,飲料用茶葉極具市場前瞻性。本試驗將綠茶及包 種茶利用切菁及冷凍處理,以熱泡或冷泡法進行萃取,與傳統製程茶葉比較茶湯之可溶分、總游離 胺基酸、咖啡因和兒茶素萃取量,其目的為使茶葉於沖泡時可短時間釋出茶葉內容物,提高萃取率 以降低成本,但同時仍能保有臺灣茶高品質之香氣滋味,便能達到低成本、高品質之臺灣在地飲料 茶。試驗結果顯示:切菁及冷凍處理皆可有效提高綠茶及包種茶茶湯化學成分萃取率,且熱泡較冷 泡萃取顯著,經切菁後冷凍處理之熱泡茶湯可獲得較高的萃取率,且感官品評較佳,滋味強且香氣 發揚;切菁處理對冷泡茶湯之萃取率則以包種茶效果為佳,冷凍處理則可使未切菁之包種茶其冷泡 茶湯化學成分萃取量達到與切菁相當,感官品評亦佳,故冷泡包種茶若欲兼具風味及高萃取率,則 可考慮冷凍處理。 |
英文摘要 | Taiwan tea beverages are very popular and widely consumed. The annual tea consumptions have reached 20 thousand tons. The tea beverage market is well-prospected. We compared the tea chemical components extraction rate of the hot-brewed and cold-brewed tea which was treated by cutting or freezing to the traditional process of green tea and Paochoung tea. We try to find out a process which could cost down by higher tea ingredients but still conserve the high quality of Taiwan tea. The result shows that both cutting and freezing can increase the extraction rate of tea chemical components, especially hot-brewed tea. The hot-brewed tea which was treated both by cutting and freezing has the higher chemical components, the stronger taste and the better aroma. The extraction rate of the tea chemical components has better improvement in cutting Paochoung cold-brewed tea. The freezing treatment can make chemical components of non-cutting cold-brewed tea’s reach the cutting cold-brewed tea’s level. The taste and the aroma of the freezing cold-brewed teas are better than teas with hot-brewed. Therefore, we recommend cold-brewed teas with freezing process for getting higher extraction rate and better taste. |
本系統中英文摘要資訊取自各篇刊載內容。