滇黄精颗粒茶的加工技术  

Processing Technology of Polygonatum kingianum Granule Tea

作　　者：马妮 王玉欠 高明菊 周家明 赵爱 王朝梁 MA Ni;WANG Yuqian;GAO Mingju;ZHOU Jiaming;ZHAO Ai;WANG Chaoliang(Wenshan Institute Wenshan Sanqi Research Institute,Wenshan 663000;Yunnan Province Sanqi Engineering Technology Research Center,Wenshan 663000)

机构地区：[1]文山学院文山三七研究院,文山663000 [2]云南省三七工程技术研究中心,文山663000

出　　处：《食品工业》2023年第1期5-7,共3页The Food Industry

摘　　要：选择经九蒸九晒传统炮制而得的滇黄精为主要原料,经粉碎、混合、制粒成型、干燥和烘焙提香等工序,考察各关键工序参数,优选最佳加工技术条件。以颗粒茶的成型性、颗粒形态色泽、滋味、冲泡性为考察指标,通过单因素试验确定原料粒径、黏合剂筛选、黏合剂与原料用量配比、干燥温度、烘焙提香温度及时间,优选最佳技术方法。结果表明,滇黄精颗粒茶最佳制备条件:制滇黄精粉末过0.150 mm筛,黏合剂采用8%羟丙甲纤维素(HPMC),用量采用主原料的30%,混合搅拌均匀,挤压制粒成型,于80℃干燥,于140℃烘焙提香10 min。该条件加工所得的产品辅料用量较少,具有独特的滇黄精风味,香味浓郁,泡制的茶汤清澈明黄,外观、形状、色泽、口感俱佳。The Polygonatum kingianum produced by the nine steaming and nine drying was chosen as the main raw material,after crushing, mixing, granulation, drying and baking of the incense, the key process parameters were investigated, and the best processing technical condition was preferred. Taking the molding nature, grain shape, color, taste and brewing of granule tea as the investigation indicators, raw material particle size, adhesive screening, adhesive and raw material dosage ratio,drying temperature, baking flavor temperature and time were determined by one-factor test, to optimize the best technical method. The result showed that the best preparation condition was that Polygonatum kingianum powder over 0.150 mm sieve,binder of 8% HPMC, 30% of the main raw material, mixed evenly, extrusion pelleting, 80 ℃ dry, 140 ℃ baking flavor for 10min. The products processed under this condition have an unique flavor of Polygonatum kingianum and rich fragrance, and the amount of auxiliary material is less. The soaked tea soup is clear and bright yellow, with good appearance, shape, color and taste.

关 键 词：滇黄精颗粒茶 加工 技术研究 

分 类 号：TS272.59[农业科学—茶叶生产加工]