高亮度速溶红茶工艺优化  

Process Optimization of High-polished Instant Black Tea

作　　者：高学玲[1] 张晶晶 王玉婉[1] 岳鹏翔 

机构地区：[1]安徽农业大学茶叶生物学与资源利用国家重点实验室,合肥230036 [2]英联川宁饮料(上海)有限公司,上海200120 [3]大闽食品(漳州)有限公司,福建漳州363005

出　　处：《中国食品学报》2016年第2期106-114,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：“十二五”国家科技支撑计划课题(2011BAD01B03)

摘　　要：为解决速溶红茶生产过程中茶汤色泽较暗及亮度较差的问题,对速溶红茶的加工工艺参数进行研究。以绿茶为原料,利用氧气氧化及磷酸盐的稳定作用加工速溶红茶;依据产品的亮度、澄清度和红度的综合指标对产品进行考察,确定磷酸氢二钠为最优加工助剂。在单因素试验的基础上,选择磷酸盐浓度、反应温度和氧化时间为影响因素,利用满意度函数将亮度、澄清度和红度3指标拟合成数学期望值D,用响应面法优化。结果表明:在绿茶浓缩液中添加质量分数为2.75%的磷酸氢二钠,在80℃下,用纯度为95%以上的氧气氧化30 min,得到速溶红茶产品的模型预测响应值为0.769,重复试验的响应值为0.785,与理论预测值相比,相对误差为2.04%。该数学模型可模拟分析高亮度速溶红茶的加工工艺,为工业生产速溶红茶提供参考。The conventional instant black tea processing applies water to make black tea extract and afterwards filtration, concentration and drying processes are conducted in turn to complete the final product, which is usually characterized with the original black tea flavor, but meanwhile with poor solubility. Especially in the cold water the final product is hard to be dissolved. In order to improve the solubility of the instant black tea, Alkali Dissolving Method is applied, which puts sodium hydroxide or potassium hydroxide into the black tea concentration. Alkali is utilized here to cut off the hydrogen bonds which are formed among tea polyphenols（oxides）, caffeine and proteins. Then the acid is added to make the neutralization, and the drying process is to be conducted to complete the final product, which is characterized with good solubility. This method is generally adopted in both domestic and international instant black tea production. But the final product produced by this method shows the weak points after its water filling such as poor dark color,low brightness and the alkali-like taste. Aiming to solve the problems of the poor dark color and brightness in the instant black tea production process, the processing parameters of the instant black tea were studied. Based on the former experimental studies, applying green tea infusion with concentration at 20.0%（mass percentage） as the raw material of the experiments, the instant black tea was obtained by means of oxygen oxidation by the aid of phosphate. The final product was accessed according to overall integrated indexes of its brightness, clarity and the degree of red color. The experiments determined that sodium hydrogen phosphate was the best aid agent. Based on one-factor-at-a-time experiments, phosphate concentration, reaction temperature and oxidation time were selected as the influential factors. According to desirability function, three factors including brightness, clarity and the degree of red color were fitted into mathematical expectation D

关 键 词：速溶红茶 氧气氧化 磷酸盐 响应面法 满意度函数 

分 类 号：TS272.52[农业科学—茶叶生产加工]