茶鲜叶制备速溶绿茶工艺研究

Study on Preparation of Instant Green Tea with Fresh Tea Leaves

文章以茶鲜叶为原料,经烫漂、打浆等工艺制备速溶绿茶,研究关键工艺参数对茶鲜叶制备速溶绿茶的影响,以色差、内含成分为评价指标,通过正交试验筛选打浆法最优工艺。结果表明,鲜叶摊放12 h是打浆制备速溶绿茶最优摊放时长;打浆法的最优工艺条件为打浆料液比1∶3、打浆液温度0~5℃、打浆时间3 min,在此工艺条件下,所得速溶绿茶干茶色泽翠绿,溶解性良好,营养物质丰富,氨基酸含量高,咖啡碱含量低。

This study used fresh tea leaves to explore the effect of key process parameters on the preparation of instant green tea from fresh tea leaves through blanching as color protection,pulping and other processes.The color difference and contained components were used as evaluation indicators to select the best process through orthogonal experiments.The results showed that the optimal spreading time for preparing instant green tea by pulping after the fresh leaves were 12 h;the optimal process conditions of the pulping method were the pulping liquid ratio of 1∶3,the pulping liquid temperature of 0~5℃,and the pulping time of 3 min.Under this technological condition,the obtained instant green tea showed emerald green color,good solubility,rich nutrients,high amino acid content,and low caffeine content.