机构地区: 山东农业大学食品科学与工程学院
出 处: 《食品与发酵工业》 2004年第4期121-124,共4页
摘 要: 采用二次通用旋转组合设计 ,对茶汁低温条件下浸提温度、浸提时间、水茶比、纤维素酶添加量及浸提用水的pH进行了研究。低温浸提茶汁的最优工艺条件 :浸提温度 5 8℃ ,浸提时间 3 8min ,水茶比 (mL :g) 1 1∶1 ,纤维素酶用量 0 1 7%,浸提用水的pH为 4 1~ 4 5。在此条件下浸提的一次浸出浓度、浸出率分别为 2 5 2 0g/L、1 2 83 %。 In this paper,experiments were conducted to study the effect of extracting temperature, extracting time, ratio of water to tea, quantity of cellulase and pH of water on the concentration and productive rate of green tea juice The optimum conditions for extraction were as follows: temperature 58℃, extractive time of 38min, cellulase of 0 17%, pH of water at 4 1~4 5 Under this condition,the concentration of tea juice was 25 20g/L and the productive rate was 12 83%