基于单宁酶处理原料制备的高茶黄素速溶红茶品质分析

Quality analysis of instant black tea containing high theaflavins prepared from raw materials treated with tannase

目的研究基于单宁酶发酵加工的红茶原料,制备高茶黄素含量的速溶红茶。方法以速溶红茶中的茶黄素含量为主要评价指标,对红茶原叶和红茶粉碎叶进行两种提取溶剂处理,分析制备得到速溶红茶的感官品质及主要化学成分含量。结果研究发现,用60%乙醇提取红茶粉碎叶制备得到的速溶红茶中,茶黄素含量显著高于水提取工艺,速溶红茶茶黄素含量达到2.3%,是传统红茶原料中茶黄素的3倍,并且速溶红茶得率达到了38%,其感官品质以水提取工艺较佳。结论以高茶黄素茶叶为原料,将其磨成粉,用60%乙醇为提取剂制备的速溶红茶,富含茶黄素。研究结果为速溶红茶的生产加工提供了一定的理论依据,也可以为夏秋茶资源的开发利用提供新方法。

Objective To study the raw materials of instant black tea based on tannase-assisted fermentation and prepare instant black tea with high theaflavins content.Methods Using the content of theaflavins in instant black tea as the main evaluation index,two extraction solvents were used to treat the original leaves and crushed leaves of black tea,and the sensory quality and main chemical component content of instant black tea were analyzed and prepared.Results Research has found that the content of theaflavins in instant black tea prepared by extracting crushed leaves of black tea with 60%ethanol was significantly higher than that of water extraction process.The content of theaflavins in instant black tea reaches 2.3%,which was 3 times that of traditional black tea raw materials.The yield of instant black tea reachesed 38%,and the sensory quality was better by water extraction process.Conclusion Instant black tea is prepared from high theaflavin tea leaves,which are ground into powder and extracted with 60%ethanol as the extraction agent.The resulting instant black tea is rich in theaflavins.The research results can provide a certain theoretical basis for the production and processing of instant black tea,and can also provide new methods for the development and utilization of summer and autumn tea resources.