速溶鹧鸪茶粉真空冷冻干燥工艺及品质分析

Optimization of vacuum freeze drying process of instant Mallotus oblongifolius and its effect on product quality

通过研究3种不同真空冷冻干燥工艺对速溶鹧鸪茶粉含水率、色泽、多酚含量、湿润性、分散性的影响,确定真空冷冻干燥工艺条件;以速溶普洱茶粉为辅料拼配,结合电子感官和人为感官评分筛选最佳配比,采用顶空固相微萃取-气质联用技术比较拼配前后风味差异。结果表明:预冻温度-20±2℃、预冻7h,一次干燥温度80℃,干燥3h,二次干燥温度55℃,干燥6h,速溶粉各理化指标最佳;速溶鹧鸪茶粉与速溶普洱茶粉拼配比为7∶3,风味最佳。拼配后复合茶粉中醛类物质含量增加了0.34%,酸类物质含量减少了0.18%,滋味醇和,口感顺滑。该研究为鹧鸪茶综合利用及产品研发提供理论参考和技术支持。

In order to determine a vacuum freeze-drying method of instant Mallotus oblongifolius, it was investigated that three different process conditions of vacuum freeze-drying on the moisture content, color, polyphenol content, wettability and dispersibility. The best matching ratio of instant powder and instant Mallotus oblongifolius was selected by using the electronic senses and artificial sensory evaluation. The differences in the flavor before and after blending were compared by gas chromatography mass spectrometry. The results show that the pre -frezze at -20℃ for 7h, the first drying temperature of 80℃ for 3 h, secondary drying temperature of 55℃ for 6 h, the indicators best under the process conditions. The combination ratio of instant Mallotus oblongifolius and instant puer tea of 7 : 3, the flavor is the best. Aldehyde material content in the blended after tea powder increased by 0.34%, and acids matter content decreased by 0.18%, The instant tea was elegant taste and very smooth. This study can provide theoretical support for the production process conditions of Mallotus oblongifolius.