Abstract: After several heating processing,most of the tea aroma lost and part of the aroma compounds transformed,which caused low aroma and poor flavor.Therefore,we not only avoided aroma loss in the instant tea processing,but we also recycled and reinforced the aroma and flavorings.This paper describes five aspects to improve the instant tea aroma,including the reverse osmosis membrane technology,β-cyclodextrin(β-CD),enzymatic,aroma backfill and other flavoring incense technologies.
陈会娟,李瑞利,童华荣. 速溶茶生产加工中增香保香技术的研究进展[J]. 食品与发酵工业, 2013, 39(03): 153-157.
Chen Hui-juan,Li Rui-li,Tong Hua-rong. The research progress of aroma recovery and flavoring technology in instant tea processing[J]. Food and Fermentation Industries, 2013, 39(03): 153-157.