茶叶的超微加工及其在食品工业的应用

Recent advances in research on processing of ultrafine tea powder and its application in food

绿茶是我国的一种传统健康饮品,绿茶中含有茶多酚、茶多糖、茶氨酸等多种营养及功能性成分,具有抗氧化、防癌、抑菌等多种功效。随着人们生活水平的提高以及保健意识的增强,利用茶叶的功能成分研究与开发新型茶食品是食品工业发展的一大趋势。超微茶粉主要采用现代超微粉碎技术将茶叶粉碎成微米级甚至纳米粒的超微粉,能有效利用茶叶的营养与保健功能,提高其生物利用率。超微茶粉是将茶叶原料经超微加工技术处理后研制而成的新型茶产品。将超微茶粉添加到食品中而制成的茶食品,改传统的喝茶为吃茶,使茶叶中的营养成分得到充分利用。本文介绍了茶叶超微加工技术研究概况以及超微茶粉在食品工业的应用与开发前景,为更合理、更科学地开发超微茶食品提供参考。

Green tea is a traditional health drinks,green tea contains a variety of nutritional and functional components such as tea polyphenols,tea polysaccharides and tea amino acids,it has a variety of effects,such as antioxidant,anti-cancer,antibacterial.With the improvement of people’s living standard and awareness of health,the research of using functional components of tea in food has become a major trend in the food industry.Advanced micro tea powder ultrafine grinding technology is used to grind tea leaves into micron or nano-particles to improve its bioavailability.Ultrafine tea powder is a new kind of tea product and was prepared by ultrafine processing technology.Ultrafine tea powder was then added into the food to produce tea food.It changed the traditional drinking tea into eating tea,and nutrients in tea can be fully utilized.This article described the review of research on ultrafine processing technology and the development prospects of ultrafine tea powder in food industry.The purpose is to provide a reference for further development of ultrafine tea food.