中心组合设计法优化速溶茶粉提取工艺的研究  

Optimization technology on extracting for instant tea by using central composite design

作　　者：葛尧[1] 陈文伟[1] 贾振宝[1] 蒋家新[1] 胡志卓[1] 

机构地区：[1]中国计量学院生命科学学院,杭州310018

出　　处：《中国食品添加剂》2008年第2期102-105,共4页China Food Additives

基　　金：杭州市科研攻关重点项目(20062413B25)

摘　　要：目的:利用低档红茶碎末提取茶色素后的茶渣制备速溶茶粉。方法:用中心组合设计法优化速溶茶粉浸提工艺。结果:最优浸提工艺条件:浸提温度75℃,固液比10.5∶1,浸提时间26m in,提取率为17.35%。结论:提取茶色素后的茶渣可制备速溶茶粉,提高附加值。the purpose was to prepare instant tea with poor baddish tea-leaf after extracting tea pigment. Method： process of extraction was optimized on central composite design method. Result： the optimal conditions was as follows： 75℃ of extracting temperature, 10. 5：1 of solid and liquid ratio, 26min of reaction time. the best extracting rate was 17. 35%. Conclusion： instant tea can be prepared from tea-leaf after extracting tea pigment to increase income of peasantries.

关 键 词：速溶茶粉 茶渣 中心组合 浸提 

分 类 号：TS202.1[轻工技术与工程—食品科学]