摘要
桑叶制茶后所产生的碎茶渣内有多种天然活性物质,为进一步高效利用桑叶资源,本研究以桑叶碎茶渣为原料,经超微粉碎技术加工成茶粉,通过控制超微粉碎的时间来控制粉碎程度,研究粉碎程度对茶粉微观结构、休止角、分散性和活性成分(黄酮、多糖、茶多酚与γ-氨基丁酸)溶出量的影响。结果表明,茶粉的流动性较好,延长粉碎时间破坏了茶粉颗粒的致密结构,使粉体的孔隙增大,分散性增强;粉体中活性物质的溶出效果较好,其中,最佳粉碎时间为20 s,此时黄酮、多糖、茶多酚、γ-氨基丁酸的溶出量分别为34.0、14.2、92.5、2.8 mg/g,优于其他粉体。
The broken tea residue produced by mulberry leaf tea production contains various natural active substances.In order to further efficiently utilize mulberry leaf resources,the mulberry Leaf green tea by-products were selected as raw material,and the ultrafine pulverization technology was applied for the processing in order to grind the by-products to powders.Tea powders were obtained through adjusting grinding times.The effect of grinding time on physiochemical properties of tea powders was also characterized.As a result,the fluidity of powders was favorable after grinding.Prolonging grinding time deconstructed the dense structure of tea powders,caused a porous appearance and enhanced the dispersibility of powders.Meanwhile,extraction efficiency of active ingredients was improved after grinding.Among those,the best powder grinding time was 20 s,and it showed a preferable extraction efficiency since the content of flavonoids,polysaccharides,tea polyphenol and γ-aminobutyric were 37.0,14.2,92.5 mg/g and 2.8 mg/g,respectively.
作者
迟晓君
刘昌帅
张瑞杰
丁肖阳
邓尧文
杨旭
李非凡
CHI Xiaojun;LIU Changshuai;ZHANG Ruijie;DING Xiaoyang;DENG Yaowen;YANG Xu;LI Feifan(College of Food Science and Engineering,Shandong Agriculture and Engineering University,Jinan 250100,China;Chongqing Yixiang Yipin Guorui Tea Limited Company,Youyang 409800,China;Hunan University,Changsha 410082,China)
出处
《中国果菜》
2024年第10期25-30,46,共7页
China Fruit & Vegetable
基金
日照市桑叶茶加工提质增效关键技术研究与产品创制(202114439002)
山东省高等学校特色实验室建设项目-农产品品质控制与精深加工特色实验室。
关键词
桑叶茶渣糊
超微粉碎
粉碎时间
活性成分
Mulberry Leaf tea by-products
ultrafine pulverization
grinding time
active ingredients
