柠檬汁对茶汤及速溶绿茶粉品质的影响

Influence of Lemon Juice on Quality of Tea Infusion and Instant Green Tea Powder

[目的]探讨柠檬汁用量对绿茶茶汤感官品质及速溶柠檬茶粉品质的影响。[方法]以绿茶和柠檬为主要原料,分别经喷雾干燥和真空冷冻干燥方式制得速溶柠檬茶粉,考察柠檬汁添加量对绿茶茶汤及速溶绿茶粉品质的影响。[结果]柠檬汁与茶汤比为1∶19时的口感最佳;柠檬汁的添加可在一定程度上引起茶汤色泽加深和茶多酚含量降低;经喷雾干燥(进口温度为170℃,出口温度为80℃,流速为3 m L/min)和真空冷冻干燥(升华干燥参数:冷阱温度-45℃、真空度60 Pa)制得的速溶柠檬果茶粉具有较好的稳定性和分散性。[结论]柠檬汁用于速溶绿茶加工在一定程度上可提升产品的综合品质。

[ Objective ] To explore the effect of lemon juice adding amount on green tea infusion and instant green tea powder quality. [ Method ] Taking lemon and green tea as material, instant lemon tea powder were prepared by spray-drying and vacuum freeze drying method respectively, effects of lemon juice adding amount on quality of tea infusion and instant green tea powder were investigated. [ Result] The tea infusion has best taste with ratio of 1：19 lemon juice to green tea, addition of lemon juice could deepen the color of tea infusion and reduce the content of tea polyphenols in some degree, meanwhile the instant powder produced by spray-drying with parameters of import temperature 170 ℃, outlet temperature 80 ℃, flow rate 3 mL/min and vacuum freeze-drying with sublimation drying parameters of cold trap temperature -45 ℃, vacuum degree 60 Pa has good stability and dispersion. [ Conclusion] Lemon juice could improve the product comprehensive quality at a certain extent when used for instant green tea processing.