速溶茶提取技术研究进展

Development in extraction techniques for instant tea

提取是速溶茶生产的一个关键环节,提取效果的好坏将直接影响到后续的生产过程,进而影响速溶茶的最终品质。本文对速溶茶主要物质浸出机理及速溶茶的传统提取方式进行了简要介绍。对提高速溶茶提取效率、改善茶汤品质具有积极作用的新技术,包括超声波、微波、超高压、生物酶辅助技术,文章重点阐述了原理、特点及其在速溶茶提取中的应用进展,并简单讨论了各提取技术的优缺点。此外,简要阐述了原料性状及原料加工工艺对茶叶内含物质浸出的影响。并对影响速溶茶浸提效果的提取参数,如茶叶粒度、浸提时间、浸提温度、茶水比、提取次数及p H值等进行了综述。为速溶茶生产现状的改善、高新提取技术的深入研究及其在速溶茶工业化生产中的大规模应用提供一定参考。

ABSTRACT:Extraction is one of the key processes for instant tea and the efficiency of extraction will directly influence the following manufacturing processes, thus influencing the final quality of instant tea. This paper gave a simple introduction to the dissolving mechanism of the instant tea main components and the traditional extracting methods of instant tea. As for the new technologies which are positive to improve the extraction efficiency and the quality of instant tea, including themicrowave assisted extraction (MAE), ultrasonic assisted extraction(UAE), high hydrostatic pressure extraction (HHPE) and enzyme-assisted extraction, the paper mainly focused on the principle, characteristics and the progress in the extraction of instant tea, advantages and disadvantages of these technologies were simply discussed. In addition, a brief introduction to the effects of raw material property and processing technology on the extraction of tea main components was given. The parameters which might influence the extraction efficiency, such as the particle size of tea, extraction time, extraction temperature, ratio of tea to water, extraction times and pH were also reviewed. To provide some references for the improvement of instant tea production, the deeply research of high and new technology and its large-scale application to the industrial production of instant tea.