茶叶2024,Vol.50Issue(1) :1-5.

超微茶粉理化分析及其深加工产品的研究进展

Research progress in physicochemical analysis of ultra-fine tea powder and its deep processed products

余凡 刘辰 陈姗 王昕 王婷婷
茶叶2024,Vol.50Issue(1) :1-5.

超微茶粉理化分析及其深加工产品的研究进展

Research progress in physicochemical analysis of ultra-fine tea powder and its deep processed products

余凡 1刘辰 1陈姗 1王昕 1王婷婷2
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作者信息

  • 1. 城固县市场监督管理局,陕西 汉中 723200
  • 2. 汉中市第四中学,陕西 汉中 723000
  • 折叠

摘要

茶产业逐渐由产茶的单一产业结构向综合利用、精加工、高附加值和可持续的产业结构发展.超微茶粉作为茶叶深加工的重要产品之一,对其深加工和综合利用的进一步发展变得十分重要.本文通过对超微茶粉的理化性质,功能作用、加工技术、在食品方面的应用进行综述,并对超微茶粉发展进行展望,期望为后期超微茶粉的综合开发利用提供参考.

Abstract

The tea industry has gradually changed from a single industrial structure to a comprehensive utilization,deep processing,high added value and sustainable industrial structure.As one of the important means of tea deep processing,ultrafine tea powder has become very important for the further development of its deep processing and comprehensive utilization.In this paper,the physical and chemical properties,function,processing technology of ultrafine tea powder and its application in food were summarized,and the further development of ultrafine tea powder was prospected.It was expected to provide reference for the comprehensive development and utilization of ultrafine tea powder in the further.

关键词

超微茶粉/理化分析/加工技术/深加工产品

Key words

Ultra-fine tea powder/physical and chemical analysis/processing technology/deep processing products

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出版年

2024
茶叶
浙江省茶叶学会 中国茶叶博物馆

茶叶

影响因子:0.393
ISSN:0577-8921
参考文献量50
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