高温高压提取茶汤加工普洱茶膏的研究  

Study on producing pu-erh tea cream by extraction of tea at high temperature and pressure

作　　者：张冬莲[1] 杨灿琼 苏小琴[1] 马燕[1] 赵明[1] 

机构地区：[1]云南农业大学龙润普洱茶学院,云南昆明650201 [2]云南下关沱茶(集团)股份有限公司,云南大理671000

出　　处：《食品工业科技》2014年第4期242-245,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金(31160174)

摘　　要：普洱茶膏是云南独特的速饮茶叶产品,但目前采用大锅熬制的工艺提取茶汤,导致产品的香气低、滋味淡薄,亟需改进提取方法。本文应用高压灭菌锅和响应面设计,开展高温高压(121℃、103kPa)提取茶汤加工茶膏研究。优化发现在浸提温度为113℃,茶水比1∶41g/mL,时间14min的条件下,提取茶汤的茶多酚、氨基酸、水浸出物含量最高,分别为20.89%±0.81%、3.82%±0.35%和37.89%±5.35%。按优化条件提取茶汤、减压浓缩、干燥加工制成茶膏有效成分含量与感官评审得分均优于大锅熬制加工的茶膏。本研究表明高温高压提取茶汤可以改进茶膏品质,在速饮茶叶产品加工中具有一定的应用前景。Pu - erh tea cream is a special instant tea product in Yunnan. However, the aroma and taster of tea cream was poor for that the method of extraction of tea was cook, presently. So the extraction methods of tea need improve. In this work the extraction of tea at high temperature and pressure was investigated using a high pressure steam sterilizer and response surface methodology. The results of assays by response surface methodology showed that the optimal extract procedure was temperature （113℃）,time（14min）,and tea/water （1：41g/mL）. The contents of polyphenols,free amino acids and water extract in tea extractions were 20.89%± 0.81%,3.82%±0.35% and 37.89%±5.35%,respectively. Tea cream was produced by extract tea at the optimal condition, vacuum concentration, and drying. High performance liquid chromatography analysis （HPLC） and sensory evaluation revealed that the appearance, levels of chemical compound （catechins and caffeine）, and score of sensory evaluation of tea cream produced by high temperature and pressure were better than that produced by traditional methods. This work showed that extract tea using high temperature and pressure could improve the quality of tea cream ,and it had some application potential in the instant tea producing.

关 键 词：高温高压 茶膏 内含物 响应面 

分 类 号：TS272.5[农业科学—茶叶生产加工]