摘要
利用球磨机生产超微茶粉的新工艺,得到高品质的超微茶粉,采用正交试验L9(34)优化球磨条件,在球料比(质量比g,:g)为10:1,公转盘转速为400 r/mim,粉碎时间为15 h,进料粒度40目的条件下,可以得到平均粒径D50为6.56μm的超微茶粉。研究了主要功能成分溶出的特性,结果发现,相同条件下超微茶粉中水浸出物、茶多酚和咖啡碱的浸出量大于粗茶粉或原茶。
A novel technique has been developed for the production of ultrafine tea powder by ball grinder.In order to get high quality tea powder,an orthogonal experiment L9（34） was applied to optimize the grinding conditions.The tea powder of mean particle diameter 6.56 μm was obtained when the proportion of ball to stuff（ratio of weight,g：g）,rotation speed,grinding time and particle size of raw tea were 10：1,400 r/min,15 h and 40 mesh,respectively.The extractions of water soluble materials,tea polyphends and caffeine from ultrafine tea powder were more than those of the coarse powder or raw tea.
出处
《食品研究与开发》
CAS
北大核心
2011年第1期53-56,共4页
Food Research and Development
关键词
超微粉碎
茶粉
球磨机
ultrafine grinding
tea powder
ball grinder
