超声辅助浸提制备速溶红茶工艺研究

Study on Preparation Process of Instant Black Tea by Ultrasonic-assisted Extraction

以秋季茶鲜叶为原料,通过单因素及正交试验确定速溶红茶的最优浸提工艺,分析超声波浸提功率、浸提温度、浸提时间对速溶红茶品质及提取率的影响。结果表明:最佳的工艺参数为浸提功率300 W、浸提温度50℃、浸提时间20 min,在此条件下制得的速溶红茶汤色橙红明亮、无沉淀物、香气纯正、滋味醇和纯正,能够快速溶解且溶解均匀,其茶多酚含量为19.06%,咖啡碱含量为9.46%,游离氨基酸含量为6.55%,可溶性糖含量为5.59%,茶黄素含量为1.64%。该方法优化的速溶红茶超声波提取工艺合理、稳定可行、重复性高,所制得的速溶红茶品质较优,可为夏秋茶资源的精深加工与利用提供技术支撑。

Autumn freshtea leaves were used as raw materials,and the optimal extraction process of instant black tea was determined by single factor and orthogonal test.The effects of ultrasonic extraction power,extraction temperature and extraction time on the quality and extraction rate of instant black tea were investigated.The results showed that the extraction power was 300 W,the extraction temperature was 50℃,and the extraction time was 20 min.The instant black tea soup was bright orange red in color,free of sediment,pure in aroma,mellow and pure in taste,fast and uniform in dissolution.The content of tea polyphenols was 19.06%,the content of caffeine was 9.46%,the content of free amino acids was 6.55%,the content of soluble sugar was 5.59%,and theaflavins content was 1.64%.The optimized ultrasonic extraction process of instant black tea is reasonable,stable,feasible and reproducible,and the quality of instant black tea is better,which can provide technical supports for the intensive processing and utilization of summer and autumn tea resources.