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现代科学技术的运用,将茶叶制成速溶茶,是传统制茶工艺的一次质的飞跃,它改变了人们喝泡饮茶(投泡、袋泡)的习惯。速溶茶可用热水、凉开水、冰水即冲即饮,既卫生又方便。速溶茶在我国还是一种全新产品,人们对其认识还不多,尤其对速溶茶有关营养成份、微量元素的研究还很不够,国内文献少见报导。为了推动对速溶茶的研究、生产与应用,我们特对中国速溶茶系列微量化学元素进行了测定,并与原茶叶、境外产速溶茶所含微量元素进行了比较分析,现将初步结果报告如下。
The use of modern science and technology to make instant tea made of tea is a qualitative leap in the traditional tea making process. It has changed people’s habit of drinking tea (bubbling and bagging). Instant tea can be used hot water, cold water, ice water, that is, clean and convenient. Instant tea is still a brand-new product in China, and people do not know much about it, especially the research on nutrient components and trace elements in instant tea is not enough. Domestic literature is rarely reported. In order to promote the research, production, and application of instant tea, we specifically measured the trace elements in China’s instant tea series and compared and analyzed the trace elements contained in the original tea and overseas instant tea. The preliminary results are reported below. .