茶饮料的冷萃取工艺研究

Study on Cold Water Brewing Methods in Different Teas

本研究精选炒青绿茶、茉莉花茶、乌龙茶三种茶叶,用低温5℃长白山矿泉水进行不同萃取时间的冲泡,检测茶汤中可溶性固形物、p H值、茶多酚总量、儿茶素组分、氨基酸及咖啡因的含量,摸索最适萃取条件,确定加工工艺。结果表明:a随着萃取时间的递延,茶叶中逐渐有较多的滋味成分被萃取出来,口味逐渐加重,绿茶在第4h,茉莉花茶在第3h,乌龙茶在第5h口味最佳;b经过口味品评对比认为,选取的三种风格类型的茶叶原料中,半发酵型的乌龙茶最适合冷泡饮用,获得一致认可。

The following research selected three kinds of tea （green tea, jasmine tea and oolong tea）with low temperature of 5~C by Changbai Mountain mineral water extraction. Analysis of the tea extraction in Brix, pH and total tea polyphenols, catechin, amino acids and caffeine, determine the best extraction conditions and production process. The main results were as follows： a） with the more extraction time, the more taste compounds were extracted. Green tea in the 4 hour, jasmine tea in the 3 hour, oolong tea in the 5 hour taste best; b） After taste evaluation, semi-fermented oolong tea most suitable for cold soak drinking, among three kinds of tea.