速溶普洱茶制取工艺的研究  

Study on the preparation process of instant tea

作　　者：耿丽晶[1] 周围[1] 郭雪[1] 王美玲[1] 

机构地区：[1]辽宁医学院食品科学与工程学院,辽宁锦州121001

出　　处：《食品工业科技》2013年第18期196-201,205,共7页Science and Technology of Food Industry

基　　金：辽宁省自然科学基金项目(201102137);辽宁省高等学校杰出青年学者成长计划(LJQ2012073);辽宁省"大学生创新创业训练计划"项目(201210160011);辽宁医学院"奥鸿"大学生科技创新课题(2011D03)

摘　　要：利用单因素实验、正交实验分别确定水提取法、乙醇提取法、酶解法制备速溶普洱茶的最佳工艺参数。实验结果表明,水浸提法制备速溶普洱茶的最佳工艺参数为料液比(m/v)为1∶8、浸提温度为80℃、浸提时间为60min,产品得率为12.16%;乙醇浸提法的最佳工艺参数为料液比(m/v)为1∶12、浸提温度为80℃、浸提时间为60min,产品得率为17.14%;酶解法的最佳工艺参数为复合纤维素酶∶果胶酶∶蛋白酶=1∶1∶1,酶添加量为0.75%,酶解温度为45℃,酶解60min,茶水比(m/v)为1∶12,浸提2次,产品平均得率为26.23%。将三种工艺进行比较分析可知,酶解法生产速溶普洱茶产品得率最高,且普洱茶中茶可溶性多糖、游离氨基酸含量高于水浸提法与乙醇浸提法。乙醇浸提法生产速溶普洱茶的茶多酚含量最高,产品得率次之。综合考虑选择酶解法生产速溶普洱茶。Abstract,This experiment could be determined the optimal preparation parameters of instant Pu＇er tea,for example the water extraction process,the ethanol extraction process and the enzymatic hydrolysis process, using the instant Pu＇er tea yield indicators by single factor experiment and orthogonal experiment. The experimental results showed that the optimal parameters of water extraction process to prepare the instant Pu＇ er tea were that solid-liquid ratio（m/v） was 1：8,the extraction temperature was 80℃,the extraction time was 60min,and the product yield was 12.16%. The optimal parameters of ethanol extraction process were that solid-liquid ratio（m/v） was 1：12,extraction temperature was 80℃,the extraction time was 60min,and the product yield was 17.14%. The optimal parameters of enzymatic hydrolysis process were that the ratio of composite cellulase： pectinase： protease was 1 ： 1 ： 1, the enzyme dosage was 0.75%,the hydrolysis temperature was 45℃,the time of enzymatic hydrolysis was 60min,tea-water ratio（m/v） was 1：12,the extraction time was 2 times,the product average yield was 26.23%. A comparative analysis of the three processes showed that the product yield of instant Pu＇er tea produced by enzymatic hydrolysis process was the highest one. And the tea polysaccharides or free amino acids content of this product were higher than the ones of the product produced by the water extraction process and the ethanol extraction process. The tea polyphenols content of instant Pu＇er tea produced by the ethanol extraction process was the highest one,and the yield was the second one. Comprehensive consideration,to select the enzymatic production of instant Pu＇er tea was better.

关 键 词：速溶普洱茶 酶解 得率 

分 类 号：TS272.5[农业科学—茶叶生产加工]