湿法超微粉碎对茶叶理化性质的影响  

Effect of uItra-fine puIverization by wet processing on the physico-chemical properties of tea

作　　者：纵伟[1] 梁茂雨 李爱莲[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002 [2]漯河市食品工业学校,漯河462000

出　　处：《食品工程》2006年第4期35-36,46,共3页Food Engineering

摘　　要：研究了湿法超微粉碎对质量分数分别为5%和10%的茶叶悬浮液理化性质(粒度、持水力、黏度、茶多酚溶出量等)的影响。结果显示:胶体磨磨齿间隙为5μm时,对茶粉进行超微粉碎可获得粒度小于25μm的细小颗粒,而且磨齿间隙减小,茶粉的持水力、茶浆的黏度、茶多酚的溶出量都增加。The effect of ultra-fine pulverization by wet processing on physico-chemical properties（particle size, waterbinding capacity,viscosity and tea polyphenolic solubility etc. ）of two tea solution with 5 %and 10 % tea respectively was studied. The results showed that we could get minute granules with granularity of 25 μm after ultra-fine pulverization by a colloid mill with the gap of mill teeth of 5 μm. The All of the water-binding capacity, viscosity and tea polyphenolic solubility obviously increased with particle size reduction.

关 键 词：茶叶 超微粉碎 理化性质 

分 类 号：TS272.7[农业科学—茶叶生产加工]