用鲜叶加工低咖啡因速溶红茶的工艺研究

高展;刘伟;龚正礼

doi:10.13718/j.cnki.xsxb.2015.04.011

西南师范大学学报(自然科学版)

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用鲜叶加工低咖啡因速溶红茶的工艺研究

高展;刘伟;龚正礼. 用鲜叶加工低咖啡因速溶红茶的工艺研究[J]. 西南师范大学学报(自然科学版), 2015, 40(4). doi: 10.13718/j.cnki.xsxb.2015.04.011

引用本文:

高展;刘伟;龚正礼. 用鲜叶加工低咖啡因速溶红茶的工艺研究[J]. 西南师范大学学报(自然科学版), 2015, 40(4). doi: 10.13718/j.cnki.xsxb.2015.04.011

GAO Zhan , LIU Wei , GONG Zheng-li. Technological Study on Preparation of Low Caffeine Instant Black Tea with Fresh Tea Leaves[J]. Journal of Southwest China Normal University(Natural Science Edition), 2015, 40(4). doi: 10.13718/j.cnki.xsxb.2015.04.011

Citation:

GAO Zhan , LIU Wei , GONG Zheng-li. Technological Study on Preparation of Low Caffeine Instant Black Tea with Fresh Tea Leaves[J]. Journal of Southwest China Normal University(Natural Science Edition), 2015, 40(4). doi: 10.13718/j.cnki.xsxb.2015.04.011

用鲜叶加工低咖啡因速溶红茶的工艺研究

高展;刘伟;龚正礼

西南大学食品科学学院,重庆,400716

Technological Study on Preparation of Low Caffeine Instant Black Tea with Fresh Tea Leaves

GAO Zhan , LIU Wei , GONG Zheng-li

摘要: 以茶鲜叶为原料，采用正交试验，研究了低咖啡因速溶红茶的加工工艺．通过综合评估，鲜叶添加比例以7∶3最为合适，即每70 g脱咖啡因鲜叶中添加30 g切碎的鲜叶作为酶源发酵制成的脱咖啡因红茶胚品质最佳．4个因素对茶黄素浸提影响的主次关系为pH值，温度，固液比，时间，对茶红素浸提影响的主次关系则为固液比，时间，pH值，温度．鲜叶加工低咖啡因速溶红茶浸提的最优工艺参数为温度95℃，浸提时间30 min ，固液比1∶15， pH值为5.5．通过感官审评，发现用鲜叶制的低咖啡因速溶红茶品质更佳，且其得率也达到了21.4％，与传统加工方法相比差异也不大，故此工艺可以应用到产业化生产速溶红茶中．
- 茶鲜叶 /
- 低咖啡因 /
- 速溶红茶 /
- 浸提
Abstract: This article is oriented in studying the process technology of low caffeine instant black tea by or‐thogonal test with fresh tea leaves as raw material .By means of comprehensive assessment ,the most ap‐propriate proportion of added fresh tea leavesis 7∶3 ,i .e .decaffeinated fresh leaves per 70 g by adding 30 g chopped fresh leaves ,working as a source of enzyme fermentation for making out the best quality de‐caffeinated tea embryo .Four factors affecting theaflavins extraction from primary to secondary are stated as follows :pH ,temperature ,solid‐liquid ratio ,time .However ,the factors affecting thearubigins extrac‐tion from primary to secondary are solid‐liquid ratio ,pH ,temperature ,time .The optimal process parame‐ter for extraction of processing low caffeine instant black tea is at the temperature of 95℃ ,for the duration of 30 min extraction time ,with a solid‐liquid ratio 1∶15 and pH5 .5 .Through organoleptic evaluation ,it has been found that the better quality low caffeine instant black tea is made of fresh leaves and that the yield is also coming to 21 .4% .Besides ,there is not much difference in comparison of tradition process technique .T hus ,this process can be applied to the industrialized production of instant black tea .
- fresh tea leaves，low caffeine，instant black tea，extraction /

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用鲜叶加工低咖啡因速溶红茶的工艺研究

高展;刘伟;龚正礼

西南大学食品科学学院,重庆,400716

关键词:

茶鲜叶 /
低咖啡因 /
速溶红茶 /
浸提

摘要: 以茶鲜叶为原料，采用正交试验，研究了低咖啡因速溶红茶的加工工艺．通过综合评估，鲜叶添加比例以7∶3最为合适，即每70 g脱咖啡因鲜叶中添加30 g切碎的鲜叶作为酶源发酵制成的脱咖啡因红茶胚品质最佳．4个因素对茶黄素浸提影响的主次关系为pH值，温度，固液比，时间，对茶红素浸提影响的主次关系则为固液比，时间，pH值，温度．鲜叶加工低咖啡因速溶红茶浸提的最优工艺参数为温度95℃，浸提时间30 min ，固液比1∶15， pH值为5.5．通过感官审评，发现用鲜叶制的低咖啡因速溶红茶品质更佳，且其得率也达到了21.4％，与传统加工方法相比差异也不大，故此工艺可以应用到产业化生产速溶红茶中．

English Abstract

Technological Study on Preparation of Low Caffeine Instant Black Tea with Fresh Tea Leaves

西南大学食品科学学院,重庆,400716

Keywords:

茶鲜叶 /
低咖啡因 /
速溶红茶 /
浸提

Abstract: This article is oriented in studying the process technology of low caffeine instant black tea by or‐thogonal test with fresh tea leaves as raw material .By means of comprehensive assessment ,the most ap‐propriate proportion of added fresh tea leavesis 7∶3 ,i .e .decaffeinated fresh leaves per 70 g by adding 30 g chopped fresh leaves ,working as a source of enzyme fermentation for making out the best quality de‐caffeinated tea embryo .Four factors affecting theaflavins extraction from primary to secondary are stated as follows :pH ,temperature ,solid‐liquid ratio ,time .However ,the factors affecting thearubigins extrac‐tion from primary to secondary are solid‐liquid ratio ,pH ,temperature ,time .The optimal process parame‐ter for extraction of processing low caffeine instant black tea is at the temperature of 95℃ ,for the duration of 30 min extraction time ,with a solid‐liquid ratio 1∶15 and pH5 .5 .Through organoleptic evaluation ,it has been found that the better quality low caffeine instant black tea is made of fresh leaves and that the yield is also coming to 21 .4% .Besides ,there is not much difference in comparison of tradition process technique .T hus ,this process can be applied to the industrialized production of instant black tea .