一款连翘红茶速溶茶的制备

Preparation of Instant Forsythia Black Tea

以连翘叶为主要原料,辅以乳糖、麦芽糊精、柠檬酸,通过正交试验确定最佳制备工艺,比较不同干燥方式(鼓风干燥和真空冷冻干燥)连翘叶茶总黄酮和茶多酚含量。结果表明,配方为连翘红茶提取物用量4 g,乳糖用量3 g,麦芽糊精用量4 g,柠檬酸用量0.3 g;筛选干燥工艺为真空冷冻干燥30 min。所得连翘红茶速溶茶口感细腻、表面光滑、色泽均匀,为连翘叶的开发利用提供了一条新途径。

Using forsythia leaf as the main raw material,supplemented with lactose,maltodextrin and citric acid,the best preparation technology was determined by orthogonal test.Comparison of the contents of total flavonoids and tea polyphenols in forsythia leaf tea by different drying methods(blast drying and vacuum freeze drying).The results show that the formula was as follows:forsythia black tea extract 4 g,lactose 3 g,maltodextrin 4 g,citric acid 0.3 g.The drying process was vacuum freeze drying 30 min.The instant forsythia tea had fine taste,smooth surface and uniform color,which provides a new way for the development and utilization of forsythia leaves.