普洱速溶茶粉的制备工艺优化

Preparation optimization of instant Pu'er tea powder

为了提高普洱茶有效成分的提取,提高冲泡便捷性,本文采用加压热浸提法研究普洱茶多酚的最佳浸提工艺,将浸提液进一步干燥处理得到速溶茶粉,并对其进行感官分析及氨基酸和香气组分的分析。结果表明普洱茶多酚和水浸出物的最佳浸提条件为:温度130℃,时间30 min,压强0.185 MPa,料液比1∶25(g/m L),此条件下,普洱茶提取液中茶多酚含量为7.6%,水浸出物含量可达到30.3%。在最佳浸提条件下经过冻干后的茶粉冲泡液的滋味、香气和汤色与普洱原茶无显著差异。冻干处理的普洱茶浸提样中游离氨基酸总量比喷雾干燥样品中游离氨基酸含量高,且差异显著。不同干燥方式下的茶样香型特征差异较大,冻干对样品中的香气物质起到显著的保护作用。本文在茶叶香气滋味组分最大保留的前提下,为开发高氨基酸速溶茶,促进我国茶产业精深加工提供一定的理论依据。

In order to improve the extraction of active ingredients in pu＇ er tea and the convenience of drinking, pressurized hot dip the optimal process to extract polyphenols in Pu＇ er tea was investigated,and the instant tea powder was obtained by extract drying, simultaneously the sensory index, amino acid and aroma components were analyzed. Results showed that the optimal extraction conditions were 130 ℃ （temperature）, 0.185 MPa （pressure） ,30 min （ time）, and 1： 2.5 （ solid-liquid ratio）, respectively.According to this method, the contents of TP and aqueous extract obtained from the extraction solution were 7.6% and 30.3%.After freezing and drying to obtain the tea powder with the optimum extraction conditions, the taste, aroma and decoction of the instant tea had no significant difference.Comparing to the spray drying samples in Pu＇er tea,the content of total free amino acid in the freeze drying samples was higher, which showed significant differences. However, the tea flavor characteristics exhibited significant difference through different drying methods, while the process of freeze dry largely protected the aroma compounds in the samples.This research contributed to develop high amino acid of instant tea,provide a theoretical basis to promote deeply processing of tea industry in China with the tea aroma largely retained in Pu＇ er tea.