A method for producing superfine black tea powder with enhanced infusion and dispersion property
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- 作者：Weihua Xiao ; Yang Zhang ; Chongxin Fan1 ; Lujia Han ; hanlj@cau.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Black tea powder ; Superfine grinding ; Particle size ; Infusion ; Dispersion
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 January 2017
- 年：2017
- 卷：214
- 期：Complete
- 页码：242-247
- 全文大小：1577 K
文摘
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Superfine black tea powder (BTP) was prepared with medium diameter 6.9 μm.
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Superfine BTP showed markedly fast infusion rates and high infusion yields.
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Superfine BTP has preferable dispersion stability as compared to coarsely ground BTPs.
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Homogenization and addition of stabilizers improved the dispersion properties.
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