热回流提取法生产普洱茶膏工艺研究

Study on Producing Pu-erh Tea Cream by Heat Reflux Extraction

研究了浸提温度、茶水比和筛目数等对普洱茶膏提取得率、汤色、香气、滋味和溶解性等的影响。结果表明,普洱茶膏最适宜的热回流提取法工艺为:浸提温度90℃,茶水比1∶10,浸提时间15 min,真空加热浓缩后真空干燥。该工艺生产普洱茶膏得率高,而且汤色红褐明亮,陈香显著,滋味醇厚,无冷后浑现象,保持了普洱茶原有的品质特征。

The effects of extraction temperature,material water ratio and mesh number on the extraction yield,liquor color,aroma,taste and solubility of Pu-erh tea cream were studied in this paper.The results showed that the optimum heat reflux extraction for producing Pu-erh tea cream were extracted at 90 ℃ with 1∶10 material water ratio for 15 min,concentrated by vacuum heating and then dried in vacuum.Pu-erh tea cream with a high yield was obtained in the optimum heat reflux extraction and the infusion of the Pu-erh tea cream produced were brightly red and brown with high mature aroma and mellow taste and no cream down and the intrinsic characteristics of Pu-erh tea were retained.