文章基本信息

标题：Research on the Quality of Tea Manufactured in Turkey
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作者：Ender Sinan Poyrazoğlu ; Ömer Lütfi Gürses
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1991
卷号：16
期号：3
出版社：Association of Food Technology, Turkey
摘要：In this research, Turkish manufactured teas water extract in dry matter is between 28.67-44.23%, ash in dry matter is between 4.96-5.71%, water soluble ash in dry matter is between 36.6-57.0%, alkalinity in water soluble ash in dry matter is between 1.20-1.63%, insoluble ash in acid in dry matter is between 0.68-1.33%, caffeine in dry matter is between 1.60-2.50%, crude fiber in dry matter is between 10.46-16.23%, unfermented teas leaves ratio is between 0.12-1.00%, total dust tea ratio is between 15.8-39.2%, and dye were not founded. In conclusion, it was shown that Turkish manufactured black teas which were produced from public factories were suitable to TS (Turkish Standards) 4600 expect dust tea content.