基于特征物质含量变化的普洱茶膏加工工艺优化

Optimization of process technology of Pu-erh tea cream based on the changes of major chemical components

本研究应用正交实验以茶膏中特征物质含量及感官评价为依据,对普洱生茶膏加工工艺进行优化,并探究了普洱茶膏浓缩过程中特征成分的变化。优化的普洱茶膏加工条件:茶水比为1∶20,浸提温度为80℃,浸提时间为35 min,浓缩温度为100℃,此条件下普洱茶膏中特征物质综合含量最高,感官评价得分也相对较高。在普洱茶膏加工的浓缩过程中,茶多酚、氨基酸含量下降,茶黄素、茶红素含量先升后降,茶褐素则不断累积。本研究制得的茶膏感官评价得分和特征物质含量都高于市售茶膏,优化工艺合理、可行,为普洱茶膏加工提供技术参考。

In this study,the process technology of Pu-erh tea cream was optimized by orthogonal test based on contents of characteristic chemical components in tea cream and its sensory feature, changes of major chemical components during concentration were also studied. Its optimum process technology conditions were as follow：the ratio of water to raw material 1： 20 （ g/mL）, extraction temperature 80 ℃, extraction time of 35 mins and concentration temperature 100 ℃.Under these conditions, general extraction efficiency of all chemical components in Pu-erh tea cream was the highest and sensory evaluation was relatively high.During concentration of Pu-erh tea cream,content of tea polyphenols and amino acids were decreased,and that of theaflavins and thearubigins were increased firstly then decreased while content of theabrownins kept increasing constantly. Compared with commercial Pu- erh tea cream, tea cream made in this study had higher sensory evaluation score and more characteristic chemical components.The optimization of Pu-erh tea cream process technology was reasonable and feasible which can provide technical reference for Pu-erh tea cream manufacturing.