Teabag brew mechanism (presentation) _2425 -

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Teabag brew mechanism (presentation)

Huazhong Agricultural University, Hangzhou 310029F2 Department of Forestry. Wuhan 4) oo7o) ThePreliminaryStudyonMechanismofBagTeaInfusionTangYiNiDejiang (1Dept.ofTeaSci., ZefiangAg ~ 'icultm'alUniversity, Hangzhou310029, Chirta; 2I). otForestr3 one. H ~ tazhongAgriculturalUniversit3 one, Wuhan430070, China) Tea Bag Tea with its simple, quick way of drinking, by modern consumers. Tea brewing on the mechanism of Bag, will reveal some of the quality of the relevant laws of teabag. According to Cheng Qikun Tea Research Institute and other research, in the same brewing conditions,[link widoczny dla zalogowanych], the bubble tea bag higher rate than bulk tea, soup and tea taste of the Content of the main, teabag higher than loose tea. The reason is the process of brewing tea bag bubbles out of solution is mainly top-down movement. As a result,[link widoczny dla zalogowanych], bags of fresh tea leaves and water will greatly increase the contact area, a variety of active ingredients will be easier than the bubbles out of loose tea. In this experiment, ,[link widoczny dla zalogowanych], Determination of tea with 460tim wavelength optical density optical density representative of the concentration, repeated 3 times for each kind of tea. brewing process, the collection of outflow from the bottom of the bag eluent, Tin Ming fluid optical density, Diluent and the remaining liquid optical density of this value The data can be obtained by leaching out of soluble bubble inclusions,[link widoczny dla zalogowanych], 4 times higher than the diffusion around, in addition, brew, the Tea Bag Tea 250ml cup placed in the bottom of the vertical. leaching produced bubbles out of solution in the bottom of the cup form a clear red liquid layer, with the brewing time, by a thin liquid layer thickening; liquid layer in the solution of the dense liquid is much greater than the upper cup. Both the optical density the ratio of Tea In contrast, the reason there is to be studied. ridiculed on the leaching of the initial rationale is that the dynamic leaching particles from tea leaves and tea capillary between the protein and other polymer material resulting from the swelling power of water . As the swelling effect, tea leaf particles squeeze each other, the capillary pore size becomes smaller. capillary pressure, resulting in the movement of bubbles out of liquid from top to bottom. This shows the pore size and capillary suction force of the various swelling related to these factors, such as tea leaf size, particle size, tenderness tea, tea leaf aging degree, will affect the composition of the bubble Bag Tea contains bubbles out of the rate and speed,[link widoczny dla zalogowanych], and thus the quality of tea is directly Bag effects of tea processing, tea is often required to dry ingredients contained in the first extract meters. The higher the extract concentration, not only reduce production costs, but also improve the system of rates and product quality. the experiments show that red tea Bag The eluent obtained thick foam than much higher bulk tea brewing, which includes components to improve the dry tea extraction process provides a way. Received�� 995I228

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