六堡黑茶浸提工艺优化及固体饮料开发

Optimization of extraction process of Liubao tea and the development of solid beverage

为丰富茶饮料产品,促进六堡黑茶高值化利用,以浸提率为考察指标,通过单因素实验结合响应面分析,优化六堡茶浸提工艺;同时利用正交实验确定原辅料配比,采用酸碱混合非水制粒工艺制得了起泡型固体茶饮料。BoxBehnken实验结果表明,最佳浸提工艺条件为:纯水作提取剂,液料比24.0∶1 m L/g,水浴温度80.0℃、浸提时间60.0 min条件下提取率可达26.0%±0.9%。正交实验结果显示,六堡茶固体饮料原辅料质量配比为:茶叶提取物24.0%、柠檬酸19.2%、碳酸氢钠16.0%、甜菊糖苷1.4%、乳糖28.0%、PEG-6000 1.6%、赤藓糖醇9.8%。按此配方制得的固体饮料边缘整齐、表面光滑、无斑点、崩解迅速,溶于水后汤色清澈,酸甜适口,茶香味明显,感官评分达95分。本研究促进了六堡黑茶高值化利用,也为茶叶深加工提供了理论参考。

In order to enrich the tea beverage products, and promote the high utilization of Liubao tea, the single factor experiments and response surface analysis were used to optimize the Liubao tea extraction process.Additionally, the orthogonal test was used to determine the formulation of solid beverage and the bubble-type solid beverage was prepared by acid-base mixed non-aqueous granulation process.The results of Box-Behnken experiment showed that the optimum extraction conditions were as follows：pure water as extracting agent,liquid-solid ratio 24.0：1 mL/g, water bath temperature 80.0℃, extraction time 60.0 min.Aceording to this process, the extraction rate of Liubao black tea ranged up to 26.0% ± 0.9%. Orthogonal optimization test results showed that the preferred formula coas 24.0% tea extract, 19.2% citric acid, 16.0% sodium bicarbonate, 1.4% stevioside,28.0% lactose, 1.6% PEG-6000,9.8% erythritol. The Liubao tea solid beverage according to this formula was clean, smooth, quick dissolved and clear soup colour, acid and tea smell agreeable to the taste after disintegration in water, and the sensory score ranged up to 95 points.The research promoted the high value utilization of Liubao tea and provided theoretical reference for deep processing of tea resources.