微波浸提乌龙茶浓缩液中试研究  

Pilot study of the application of microwave technology on oolong tea concentrated extraction

作　　者：皮小弟[1] 罗龙新 陈忠正[1] 解新安[1] 林晓蓉[1] 张凤霞[1] 李斌[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]深圳市深宝实业股份有限公司,广东深圳518020

出　　处：《食品工业科技》2012年第2期235-238,共4页Science and Technology of Food Industry

基　　金：现代茶叶产业技术体系建设专项;公益性行业(农业)科研专项资助

摘　　要：以乌龙茶为材料,采用自主研制的50L微波萃取罐,通过超滤与反渗透制取乌龙茶浓缩液,以水浴浸提为对照,研究微波与水浴浸提乌龙茶浓缩汁的效果。结果表明,在1:35的相同茶水比下,微波(2kW)浸提液的主要内含物成分、超滤液内含物保留率以及浓缩液得率等均高于水浴浸提液及其浓缩液,且浸提时间由水浸提过程的30min缩短为微波浸提过程的8min,而能耗仅为水浴的40%;正交试验获得的微波浸提优化方案为:茶水比1:15,微波功率2kW,浸提8min。The application of microwave extraction technology on oolong tea concentrating process was studied. Oolong tea leaves were extracted with a 50-liter microwave extraction plot which was self-designed and manufactured.The extraction was then concentrated with ultra-filtration and reverse osmosis. The efficiency of microwave extraction was 3.？5 times higher than traditional water extraction ,while its energy consumption was only 40% of the latter.According to the Orthogonal Test,optimal extraction could be reached when tea/water ratio was 1：15, microwave power was 2kW,and extraction time was 8 minutes.

关 键 词：乌龙茶 微波 浸提 中试 

分 类 号：TS272.59[农业科学—茶叶生产加工]