鲜茶汁浸提工艺研究

Study on Extraction Technology of Fresh Tea Juice

研究鲜茶固体饮料加工的鲜茶汁制备提取工艺,以鲜茶汁浸提温度、时间及茶水比为影响因素,采用正交试验设计L9(3)3,探讨浸提工艺对鲜茶汁的感官品质、提取得率、浓度、主要生化成分浸出量、酚氨比、外观颜色及冷后浑等的影响。结果表明,随着浸提温度的升高和时间的增加,鲜茶汁的感官品质下降,但鲜茶汁提取率、浓度增大,茶水比1:1(W/V)时鲜茶汁提取率和浓度较高且感官品质较好。综合考虑鲜茶汁的感官风味品质、提取得率及产业化成本,鲜茶汁提取最佳工艺参数为浸提温度45℃,浸提时间10min,茶水比1:10(W/V)。

Effects of extraction temperature, time and ratio of tea to water on sensory quality, extraction rate, concentration, extraction quantities of main biochemical components, TP/AA, - a/b and tea cream of fresh tea juice were studied by orthogonal test L9（3）^3. The results showed that with increases of extraction temperature and time, sensory quality of fresh tea juice declines, but the extraction yield and concentration increase. Higher extraction rate and concentration and better sensory quality of fresh tea juice can be obtained at the ratio of tea to water 1：10. Considering the sensory quality and extraction rate of fresh tea juice as well as the cost of industrialization, the optimum conditions of extracting of fresh tea juice are determined as fallows： extraction temperature 45 ℃, time 10 rain and ratio of tea to water 1：10.