八宝茶固体饮料的制备工艺  

Preparation of Eight-treasure Tea Solid Beverage Product

作　　者：陆敏[1] 魏炜 常晓婕 刘宁 赵玉萍[2] 苏为科[1] 余建强[2] LU Min;WEI Wei;CHANG Xiao-jie;LIU Ning;ZHAO Yu-ping;SU Wei-ke;YU Jian-qiang(Collaborative Innovation Center of Yangtza River Delta Region Green Pharmaceuticals,Zhejiang University of Technology,Hangzhou 310000,Zhejiang,China;College of Pharmacy,Ningxia Medical University,Yinchuan 750000,Ningxia,China;Department of Pharmacy,The Second People's Hospital of Shanxi Province,Taiyuan 030012,Shanxi,China)

机构地区：[1]浙江工业大学长三角绿色制药协同创新中心,浙江杭州310000 [2]宁夏医科大学药学院,宁夏银川750000 [3]山西省第二人民医院药剂科,山西太原030012

出　　处：《食品研究与开发》2022年第18期85-92,共8页Food Research and Development

基　　金：宁夏回族自治区科技惠民计划项目(2016KJHM48);宁夏回族自治区重点研发计划项目(2017BY079)。

摘　　要：该文制备一种新型功能性固体茶产品,采用超细研磨工艺对茶叶进行预处理,最优工艺得到的八宝茶中黄酮类化合物和多酚的含量提高2.27倍和1.65倍,DPPH自由基清除能力提高1.35倍,ABTS+自由基清除能力增加至77.77%,铁离子还原能力是未超微粉碎茶的1.41倍。添加甘露醇、乳糖和黄原胶可以提高茶产品的稳定性、风味和在水中的分散能力。该八宝茶固体饮料能抑制酪氨酸酶和黑色素的生成,具有抗氧化、抑制色素沉着的能力,含有丰富的生物活性化合物,具有良好的风味。Preparation of a novel functional solid tea product is described in this study.The tea was pretreated by utral-fine grinding technology.Under optimal process conditions,contents of flavonoids and polyphenols in Eight-treasure tea were increased by 2.27 and 1.65 times.The DPPH radical scavenging ability was increased by 1.35 times.ABTS+radical scavenging ability was increased to 77.77%.The ferric ion reduction antioxidant power was 1.41 times that of samples with no ultra-fine grinding.Mannitol,lactose,and xanthan gum were added for improving stability,flavor,and dispersion capability in water,respectively.The Eight-treasure tea solid beverage inhibited the generation of tyrosinase and melanin,displayed antioxidant capacity,and inhibited pigmentation capacity.The tea is rich in biologically active compounds and has good flavor.

关 键 词：八宝茶 超微粉碎 黄酮 多酚 抗氧化 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]