火龙果花茶浸提工艺的优化

Optimization on Pitaya Tea Extraction Process

为有效利用及提高火龙果花的经济价值,以大红龙脱水火龙果花为主要原料,通过单因素试验考察花水比、超声波时间、加热温度以及加热时间对火龙果花茶浸提工艺中浸出物含量的影响;在单因素试验的基础上,采用响应面分析法(RSM)对超声波时间、加热温度、加热时间进行优化。结果表明:火龙果花茶浸提的最佳工艺为花水比1∶16,超声5min,加热温度95℃,加热时间7min,该条件下火龙果花茶平均浸出物含量为18.14%,火龙果花茶浸提液较为清澈,气味独特,具有较好的后续加工应用前景。

To effectively utilize and enhance the economic value of pitaya flowers, taking the dehydrated pitaya Dahonglong as the main material, a single factor experiment was conducted to explore the effects of tea-water ratio, ultrasonic time, heating temperature and heating time on the extracts content in the extracting technology of pitaya tea. Then RSM was employed to optimize the ultrasonic time, heating temperature and heating time based on the single factor experiment. Results： The optimum extracting process included tea-water ratio 1 ： 16, ultrasonic time 5 rain, heating temperature 95℃ and heating time 7 min. Under these conditions the extracts content of extract reached 18.14%. The products, in a more clear and unique fragrance, has better application prospects.