速溶绿茶粉浸提工艺参数优化

Optimization of Process Parameters for Extraction of Instant Green Tea Powder

目的:优化绿茶速溶茶粉的浸提工艺。方法:在单因素试验基础上,采用L16(43)正交试验设计优化绿茶速溶茶粉的浸提工艺,研究各因素对绿茶速溶茶粉提取的影响,并确定最佳工艺条件。结果:影响速溶绿茶得率的主要因素依次为浸提温度>水茶比>浸提时间;经正交试验确定茶多酚最佳提取工艺条件为浸提水温80℃、水茶比(浸提用水量与茶叶质量之比)20:1、浸提时间80min,在此最佳工艺条件下,绿茶速溶茶粉的得率为(25.1±0.1)%。结论:正交试验设计可以优化速溶茶浸提工艺,所得到的最佳工艺条件高效、可行。

Objective：To optimize the extraction of instant green tea powder from tea leaves.Methods： On the basis of one-factor-at-a-time experiments,orthogonal array design L16（43） was used to optimize the extraction of instant green tea powder and the yield of green tea powder was investigated with respect to three extraction parameters including extraction temperature,tea leaves-to-water ratio and extraction time.Results： The importance of the three extraction parameters in affecting the yield of green tea powder declined in the following order： extraction temperature,tea leaves-to-water ratio and extraction time.The optimal extraction conditions of instant green tea powder were extraction temperature of 80 ℃,tea leaves-to-water ratio of 1：20 and extraction time of 80 min.Under the optimal extraction conditions,the yield of instant green tea powder reached up to（25.1 ±0.1）%.Conclusion： Orthogonal array design is suitable for optimizing the extraction of instant green tea powder from tea leaves.The optimized extraction parameters are reliable.