论文部分内容阅读
以绿茶为原料,以传统工业化应用的茶叶浸提方法作对照,在获取绿茶无热浸提对茶叶品质成分的浸出得率可以达到传统水提浸出得率的基础上,通过茶水比与浸提时间的正交试验,从茶叶品质成分浸出得率、产品冷溶性方面,优化筛选了绿茶无热浸提的技术参数.结果表明,增大茶水比、延长浸提时间,绿茶无热浸提的品质成分得率完全可以达到传统浸提的效果.采用茶水比1:90、1次浸提2.0 h是绿茶无热浸提的最优技术参数,水浸出物、氨酸酸、茶多酚、儿茶素、可溶性碳水化合物及咖啡碱的浸出量分别为传统浸提的1.03倍、1.26倍、1.05倍、1.06倍、1.09倍、1.04倍,同时,茶无热浸提液的感官品质及其加工品冷溶性较好.“,”Based on the experimental result that the yield rate of green tea components by no heat extraction could reach the yield rate by the traditional extraction, the orthogonal test on the ratio of tea to water and extracting time was carried out by using the green tea as material, and the best technical parameters of no heat extraction were screened out from the yield rate of green tea components and the product solubility in cool water. The results showed that the yield rate of green tea components by no heat extraction could reach the yield rate by the traditional extraction if the ratio of tea to water was enlarged and the extracting time was lengthened. The parameters of 1 :90 of tea to water, extracting 2.0 h were the best operating parameters, by which the yield rates of water extracts, amino acid, tea polyphenol, catechins, water soluble carbohydrate and caffeine were 1.03,1.26,1.05,1.06,1.09,1.04 times of that by the traditional extraction, and at the same time, the sensory quality of extracted liquid and the product solubility in cool water were also better.