速溶茶加工过程中,原料在多次受热后,大部分香气挥发损失,一部分香气化合物转化改性,表现出香味低、香型差。因此在速溶茶加工时,除在加工工艺技术上避免香气损失外,往往还需回收香气以及增香保香。应从反渗透膜技术、β-环糊精(β-CD)、酶法、香气回填以及其他增香保香技术5个方面加以改进,提高速溶茶香气,增加茶叶产品的附加值。

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.