作　　者： ; ; ; ; ; ; ;

机构地区： 天津农学院食品科学系

出　　处： 《农业工程学报》 2010年第S1期388-393,共6页

摘　　要： 为优化变温压差膨化法制备冷泡茶的工艺,研究了含水率、冷冻处理次数和膨化温度对冷泡茶水浸出物的影响。通过单因素和正交试验优化了冷泡茶的加工工艺。正交试验结果表明,影响冷泡茶水浸出物的因素按影响程度大小排序从高到低依次为含水率、冷冻次数、膨化温度。冷泡茶制备的优化工艺为:茶叶含水率50%,-18℃下冷冻处理3次,每次24h,膨化温度115℃。在此最优条件下制备的冷泡茶,经室温下冷水浸泡30min后,冷泡茶茶汤的主要生化成分:水浸出物质量分数、咖啡碱质量分数、茶多酚质量分数、游离氨基酸质量分数、可溶性糖质量分数分别为16.45%、0.84%、11.45%、0.93%、2.47%。结果表明应用变温压差膨化法制备的冷泡茶的生化成分在室温下更易浸出,该研究为冷泡茶工业化生产提供技术支持。 In order to optimize the explosion puffing drying preparation process of cold brew tea at variable temperature and pressure difference, the influence of the moisture content, freezing treatment times and puffing temperature on the cold brew tea was studied. Single factor experiments and orthogonal experiments were carried out, and the experimental results indicated that the importance of the affecting factors were in the order of the moisture content, freezing treatment times and puffing temperature. The optimum explosion puffing drying preparation process was designed as follows: 50% of moisture content, three times freezing treatments at -18℃ , 24 h each time, puffing treatment at 115℃ . Under this optimized process condition, the cold brew tea was obtained and then soaked for another 30min at room temperature. Finally, the determination of the biochemistry ingredients of cold brew tea solution suggested that the water extract mass fraction, caffine mass fraction, tea polyphenols mass fraction, free amino acid mass fraction, water-soluble saccharides mass fraction reached to 16.45%, 0.84%, 11.45%, 0.93%, 2.47%, respectively. Results showed that biochemistry ingredients of cold brew tea prepared by explosion puffing drying at variable temperature and pressure difference were easy to extract. This research provides technical support for industrialization production of the cold brew tea.

关 键 词： 参数评估 干燥 压力控制 膨化 变温 冷泡茶

领　　域： [农业科学] [轻工技术与工程] [轻工技术与工程]