Study on the Preparation of"Oil-tea"Instant Tea from the Compound Extract of Green Tea and Ginger

[Objectives]This study was conducted to develop an"oil-tea"instant tea with traditional"oil-tea"flavor,easy preservation and transportation and good taste.[Methods]With green tea,ginger and peanuts as experimental materials,a compound extract was obtained by boiling,and the"oil-tea"instant tea was prepared by spray drying.The tea polyphenol content and soluble solid content of the extract(oil tea soup),the yield of finished solid product and sensory quality were comprehensively evaluated.[Results]The optimum instant tea technical parameters were determined as follows:the ratio of material to liquid 1∶15,the extraction time of boiling 60 min,the inlet air temperature of spray drying 180℃,the feeding speed 850 ml/h,the soluble solid content of the extract 13%,and the amount of maltodextrin added 12 mg/g.Under these conditions,the yield of the instant tea was high,and the instant tea had better sensory quality and good solubility.[Conclusions]This study provides a reference for the commercial development of"oil tea".