高维生素C柿叶青砖茶含片制备工艺研究  

Study on the Preparation Process of High Vitamin C Persimmon Leaf Qingzhuan Dark Tea Tablets

作　　者：吴位河 唐海燕[2] 倪德江[1] 余志[1] 陈玉琼[1] WU Weihe;TANG Haiyan;NI Dejiang;YU Zhi;CHEN Yuqiong(Huazhong Agricultural University,Wuhan 430070,China;Hubei Vocational College of Bio-Technology,Wuhan 430070,China)

机构地区：[1]华中农业大学,湖北武汉430070 [2]湖北生物科技职业学院,湖北武汉430070

出　　处：《中国茶叶加工》2024年第4期68-72,共5页China Tea Processing

基　　金：国家重点研发计划课题(2022YFD1600804)。

摘　　要：为增加青砖茶产品种类,文章基于柿叶茶和青砖茶的保健功能,开发一种高维生素C(Vc)柿叶青砖茶含片产品。研究以柿叶茶提取物及青砖茶提取物为原料,探讨了不同浸提条件对柿叶成分的影响和不同含片配方对茶含片品质的影响。结果表明:最优浸提条件为使用蒸馏水温度70℃,时间60 min,浸提次数1次,在此条件下,浸提液中Vc含量为3.56%,多酚含量为7.05%,水浸出物含量为31.32%。含片最佳拼配比为青砖茶柿叶提取物比2∶8,含片中Vc含量为7.18 mg/g,多酚含量为17.88 mg/g。In order to diversify green brick tea products and integrate the health benefits of persimmon leaf tea and green brick tea,a high-vitamin C persimmon leaf green brick tea tablet was developed.This study used persimmon leaf tea extract and green brick tea extract as raw materials to investigate the effects of different extraction conditions on the components of persimmon leaf and the impact of various tablet formulations on the quality of tea tablets.The results showed that the optimal extraction conditions involved using distilled water at 70°C for 60 minutes with one extraction,yielding an extract with a vitamin C content of 3.56%,polyphenol content of 7.05%,and water extract content of 31.32%.The optimal blending ratio for the tablets was a 2:8 of green brick tea extract to persimmon leaf extract,resulting in a vitamin C content of 7.18 mg/g and a polyphenol content of 17.88 mg/g in the tablets.

关 键 词：柿叶茶 青砖茶 含片 工艺 Vc 品质 

分 类 号：TS201.1[轻工技术与工程—食品科学]