茶盐制备工艺探索及风味分析  

Exploration of the Tea Salt Preparation Process and Flavor Analysis

作　　者：甘小兰 陆安霞 邹亚坪 廖子涵 徐昕 林丹 GAN Xiaolan;LU Anxia;ZOU Yaping;LIAO Zihan;XU Xin;LIN Dan(Department of Agriculture,Forestry and Food Engineering,Yibin University,Yibin 644000,China)

机构地区：[1]宜宾学院农林与食品工程学部,四川宜宾644000

出　　处：《中国茶叶加工》2024年第4期73-78,共6页China Tea Processing

基　　金：宜宾学院大学生创新创业项目(202210641046)。

摘　　要：研究通过浸提法将无碘食盐与大宗绿茶、乌龙茶、花茶混合提取制备茶盐,以茶水比、浸提时间、茶盐比为单因素优化制备工艺。结合感官审评及风味物质分析探究茶盐的风味特征。结果显示,茶盐最优制备工艺为浸提时间45 min,茶水比1∶8,茶盐比3∶1;所制备的茶盐含有茶叶主要滋味物质茶多酚、咖啡碱及游离氨基酸;含有以醛类、醇类、酯类为主的香气等四十余种。This study used the extraction method to mix iodine-free salt with bulk green tea,oolong tea,and flower tea to prepare tea salt.The preparation process was optimized by adjusting the tea-to-water ratio,extraction time and tea-salt ratio.Sensory evaluation and flavor compound analysis were conducted to explore the flavor characteristics of tea salt.The results showed that the optimal preparation process for tea salt was an extraction time of 45 minutes,a tea-to-water ratio of 1:8,and a tea-salt ratio of 3:1.The prepared tea salt contains the main taste substances of tea,including tea polyphenols,caffeine and free amino acids;It contains more than 40 aromatic compounds,primarily aldehydes,alcohols and esters,which are mainly presented as floral and fruity aromas.

关 键 词：调味盐 感官审评 正交试验 生化检测 HS/SPME-GC/MS 

分 类 号：TS365[轻工技术与工程]