云南簇蕊金花茶饮料的研制

Development of Camellia fascicularis H.T. Chang Beverage from Yunnan

在单因素试验的基础上选取试验因素和水平,根据中心组合(Box-Benhnken)试验设计原理,采用三因素三水平的响应面分析法,以可溶性干物质提取率为响应值,对云南簇蕊金花茶茶叶中可溶性干物质的水浸提工艺进行优化。结果表明,将预处理过的云南簇蕊金花茶茶叶粉碎后,在料液比1∶111.3(g/m L)、浸提温度87.2℃、浸提时间10.4 min的条件下浸提效果最佳,可溶性干物质的提取率可达12.89%。通过对该浸提液进行过滤、调配等制作工艺生产的簇蕊金花茶饮料呈黄绿色、清亮透明、茶香浓郁、酸甜适口。

The optimum extraction conditions of soluble dry matter from Camellia fascicularis H, T. Chang leaves from Yunnan were investigated with the extraction rate of soluble dry matter as response value through Box-Behnken central combination design, and Response Surface Analysis（RSM） with 3 factors and 3 level combination was adopted on the basis of single-factor tests. The results showed that, after crushing Camelliafascicularis H. T. Chang leaves pretreated, the optimal extraction conditions of the soluble dry matter were： solid-liquid ratio 1：111.3（g/mL）, extraction temperature 87.2 ℃, and extraction time 10.4 rain. Under these conditions, the extraction rate of the soluble dry matter was up to 12.89%. The Camelliafascicularis H. T. Chang beverage obtained by filtering and blending techniques had yellow-green color, clear and transparent appearance, rich tea aroma and moderate sweet-sour taste.