为克服SDE法分析茶叶香气成分的局限性，采用顶空吸附法对速溶绿茶加工过程中香气的变化进行了跟踪分析。
To reduce the influences on aroma by SDE, the changes of aroma of instant green tea during the process by headspace absorption were studied.
研究了以低档绿茶为原料生产速溶花茶的新工艺。
The new technology for the production of instant scented tea with low grade green tea as raw material was developed in this paper.
与采用一般的复方配制茶相比，本发明更多的保存了竹叶和绿茶的功能成分，且速溶性和吸收性能好，食用非常方便。
Compared with general tea preparation, the invention can hold more functional components of tea and bamboo, with quick soluble property and absorption and easy take.
与采用一般的复方配制茶相比，本发明更多的保存了竹叶和绿茶的功能成分，且速溶性和吸收性能好，食用非常方便。
Compared with general tea preparation, the invention can hold more functional components of tea and bamboo, with quick soluble property and absorption and easy take.
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