Food and Fermentation Industries >

2013 , Vol. 39 >Issue 03: 153 - 157

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.040

Food and Fermentation Industries

The research progress of aroma recovery and flavoring technology in instant tea processing

  • Chen Hui-juan ,
  • Li Rui-li ,
  • Tong Hua-rong
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Online published: 2013-03-25

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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.

Key words： instant tea; aroma loss; preserving flavor technology; flavoring technology

Cite this article

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 . DOI: 10.13995/j.cnki.11-1802/ts.2013.03.040

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