李培红1，何群仙1，许益娟1，万蔚阳1，江和源2，马梦如1，周 军1
（1 深圳市深宝华城科技有限公司，广东 深圳 518063；
2 中国农业科学院茶叶研究所，农业农村部特种经济动植物生物学与遗传育种重点实验室，浙江省茶叶加工工程重点实验室，浙江 杭州 310008）
摘要：香气在速溶茶加工过程中损耗严重，直接限制了其市场发展。而速溶茶的提香保香技术一直是学界、产业界的研究焦点之一。文章就速溶茶原料、加工技术、新设备引入等方面归纳总结前人的提香研究，为速溶茶生产工艺优化和香气提升提供参考。
关键词：速溶茶；加工；香气提升
Research Progress on Aroma Enhancing and Retaining Technology of Instant Tea
LI Pei-hong1，HE Qun-xian1，XU Yi-juan1，WAN Wei-yang1，JIANG He-yuan2，MA Meng-ru1，ZHOU Jun1
（1 Shenzhen Shenbao Huacheng Technology Co.，Ltd，Shenzhen 518063，China；
2 Tea Research Institute，Chinese Academy of Agricultural Sciences，Key Laboratory of Biology，Genetics and Breedingof Special Economic Animals and Plants，Ministry of Agrieulture and RuralAffairs，Key Laboratory of Tea ProcessingEngineering of Zhejiang Province，Hangzhou 310008，China）
Abstract: The loss of aroma in the processing of instant tea is serious，which directly limits its market development.The technology of instant tea is always one of the research focuses in academia and industry. This paper summarizesthe previous researches on instant tea's aroma from the aspects of raw materials， processing technology andintroduction of new equipment，in order to provide reference for the optimization of instant tea production processand aroma improvement.
Key words: instant tea；processing technic；aroma promote
中图分类号：TS27 文献标志码：A 文章编号：1007-7871（2024）03-0006-05
2024，Vol.27，No.3