响应面优化超声辅助冷萃法制备普洱茶粉工艺研究  

Response Surface Optimization of Ultrasonic Assisted Cold Brew Preparation of Pu'er Tea Powder

作　　者：代佳和 王紫琳 袁玉雪 王悦 王远利 田洋[1,2,3] DAI Jiahe;WANG Zilin;YUAN Yuxue;WANG Yue;WANG Yuanli;TIAN Yang(College of Food Science and Technology,Yunnan Agricultural University,Kunming,Yunnan 650201,China;Engineering Research Center for the Development and Utilization of Food and Medicine Homologous Resources,Kunming,Yunnan 650201,China;Yunnan Province Medicine and Food Homologous Functional Food Engineering Research Center,Kunming,Yunnan 650201,China)

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201 [2]食药同源资源开发与利用教育部工程研究中心,云南昆明650201 [3]云南省药食同源功能食品工程研究中心,云南昆明650201

出　　处：《农产品加工》2024年第18期59-63,68,共6页Farm Products Processing

基　　金：重要药食兼用资源生物制造技术开发与应用项目(202002AA100005);个性化营养定制健康食品生物制造技术开发及应用项目(202102AE090027-2);云南省万人计划产业技术领军人才项目(YNWR-CYJS-2020-010)。

摘　　要：为了提高普洱茶的冲泡便捷性,采用超声辅助冷萃法研究普洱茶可溶性物质最佳萃取工艺,将萃取液进行冷冻干燥处理得到速溶茶粉。基于单因素试验考查料液比、萃取温度、萃取时间和超声功率对超声辅助冷萃普洱茶粉提取率的影响,利用响应面试验优化超声辅助冷萃普洱茶粉最佳工艺,并检测其理化指标和微生物指标。结果表明,超声辅助冷萃普洱茶粉最佳工艺条件为料液比1∶10(g∶mL),萃取温度15℃,萃取时间41 min,超声功率540 W。在此优化工艺条件下普洱茶粉提取率最高,提取率为(37.02±0.82)%,在最佳浸提条件下经过冷冻干燥后的茶粉质地致密、香气纯正、滋味醇和。以超声辅助冷萃法制备普洱茶速溶茶,为普洱茶的加工利用提供相关试验基础及理论依据。In order to improve the brewing convenience of Pu'er tea,ultrasonic assisted cold brew method was used to study the optimal extraction process of soluble substances in Pu'er tea,and the extraction liquid was frozen and dried to obtain instant tea powder.Based on single factor experiment,the effects of solid-liquid ratio,extraction temperature,extraction time and ultrasonic power on the extraction rate of ultrasonic assisted cold extract Pu'er tea powder were investigated.Response surface test was used to optimize the optimal process of ultrasonic assisted cold extract Pu'er tea powder,and its physicochemical and microbial indexes were detected.The results showed that the optimum conditions for ultrasonic assisted cold extraction of Pu'er tea powder were as follows:solid-liquid ratio 1∶10(g∶mL),extraction temperature 15℃,extraction time 41 min,ultrasonic power 540 W.Under the optimized process conditions,the extraction rate of Pu'er tea powder was the highest,the extraction rate was(37.02±0.82)%.Under the optimal extraction conditions,the tea powder after freeze-drying had dense texture,pure aroma and mellow taste after brewing.In this paper,ultrasonic assisted cold extraction of Pu'er tea to prepare instant tea,to provide a certain experimental basis and theoretical basis for the processing of Pu'er tea.

关 键 词：普洱茶 超声辅助冷萃工艺 响应面优化 速溶茶 

分 类 号：TS202.3[轻工技术与工程—食品科学]