摘要
以高GABA茶鲜叶为原料,研究了3种不同提取温度对GABA提取量的影响,以及在整个流程中提取液中GABA的含量变化及成品速溶茶的品质。结果表明,3种不同提取温度下提取液中随温度的升高,GABA的含量先增加再降低;在提取温度为60℃条件下,提取液中γ-氨基丁酸含量最大,制得速溶茶成品品质最好。得到高γ-氨基丁酸速溶茶的工艺为:60℃提取30min,茶水比1∶6,pH6.5～7.0。
The experiment used high GABA fresh tea leave as raw material, evaluated three different extraction temperatures and the impaction on the GABA contented during the processing procedure.The results showed that three different extraction temperatures extract decreased as the temperature increases, the content of GABA increased first and then decreased.The instant tea powder had best quality and extract content of GABA in maximum under the extraction temperature at 60%. Premium processing procedure of GABA tea powder was below ：extraction 60℃ ,30min, tea/water ratio t ：6, pH6.5 -7.0.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第23期292-294,298,共4页
Science and Technology of Food Industry
关键词
茶鲜叶
提取温度
GABA
速溶茶
fresh tea leave
extraction temperature
GABA
tea powder
