普洱茶(熟茶)提取物泡腾片主体配方的研究  

Study on the Main Formula of Effervescent Tablets Made from Extracts of Puer Ripe Tea

作　　者：周斌星[1] 王燕[1] 周增志[1] 

机构地区：[1]云南农业大学龙润普洱茶学院,云南昆明650201

出　　处：《安徽农业科学》2009年第31期15410-15411,15416,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研制一种新剂型固体饮料——普洱茶(熟茶)泡腾片。[方法]以优质普洱茶(熟茶)为主要原料制成一种新剂型固体饮料并通过正交试验确定其最佳配方。[结果]酸味剂对整个配方的影响最大,其次是碱性物质,影响最小的是茶叶与麦芽糊精的质量比例。最佳的主体配方为:茶叶∶麦芽糊精=5∶2,酸味剂、碱味剂和甜味剂的添加量分别为10%、6.5%和1.0%。按该配方生产的普洱茶(熟茶)泡腾片为圆片形,茶褐色,表面光滑,硬度适中,其水溶液酸甜适中,茶香浓郁,无异味,无杂质;其茶多酚含量为120 mg/kg,咖啡碱含量为28 mg/kg,二氧化碳气容量为2.0;其崩解时间不到5 m in,水份含量低于3%;其感官审评得分在9.5分以上。[结论]该研究为开发普洱茶(熟茶)新产品奠定了基础。[ Objective ] The study aimed to prepare a new type of solid beverage-effervescent tablets of Puer ripe tea. [ Method ] A new type of solid beverage was prepared with high-quality Puer ripe tea as main raw material and its optimum formula was conformed through orthogonal experiment. [ Result ] The influence of sour additive on the whole formula was greatest, that of alkaline matters was secondary and that of the mass proportion of tea to malt dextrin was least. The optimum main formula was as follows： the proportion of tea to malt dextrin was 5：2 and the addition amounts of sour additive, soda flavor additive and sweetener were 10%, 6.5% and 1.0% resp. The effervescent tablets of Pu-Er ripe tea produced according to this formula were dark brown, round tablets with smooth surface and moderate hardness. Their water solution was moderate sour and sweet and had heavy tea aroma and no abnormal flavor and impurity. Their contents of tea polyphenol and caffeine were 120 and 28 mg/kg resp. and their volume of crabon deoxide gas was 2.0. Their disintrgration time was shorter than 5 min and their water content was lower than 3%. Their sensory evaluation scores were above 9.5 points. [ Conclusion ] The study laid a foundation for developing new products of Puer ripe tea.

关 键 词：普洱茶(熟茶) 泡腾片 配方 

分 类 号：TS272.5[农业科学—茶叶生产加工]