八宝茶固体饮料的制备工艺

Preparation of Eight-treasure Tea Solid Beverage Product

该文制备一种新型功能性固体茶产品,采用超细研磨工艺对茶叶进行预处理,最优工艺得到的八宝茶中黄酮类化合物和多酚的含量提高2.27倍和1.65倍,DPPH自由基清除能力提高1.35倍,ABTS+自由基清除能力增加至77.77%,铁离子还原能力是未超微粉碎茶的1.41倍。添加甘露醇、乳糖和黄原胶可以提高茶产品的稳定性、风味和在水中的分散能力。该八宝茶固体饮料能抑制酪氨酸酶和黑色素的生成,具有抗氧化、抑制色素沉着的能力,含有丰富的生物活性化合物,具有良好的风味。

Preparation of a novel functional solid tea product is described in this study.The tea was pretreated by utral-fine grinding technology.Under optimal process conditions,contents of flavonoids and polyphenols in Eight-treasure tea were increased by 2.27 and 1.65 times.The DPPH radical scavenging ability was increased by 1.35 times.ABTS+radical scavenging ability was increased to 77.77%.The ferric ion reduction antioxidant power was 1.41 times that of samples with no ultra-fine grinding.Mannitol,lactose,and xanthan gum were added for improving stability,flavor,and dispersion capability in water,respectively.The Eight-treasure tea solid beverage inhibited the generation of tyrosinase and melanin,displayed antioxidant capacity,and inhibited pigmentation capacity.The tea is rich in biologically active compounds and has good flavor.