速溶茶粉制作工艺研究
Study on preparation technology of instant tea powder
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摘要: 以普洱、金骏眉、铁观音3种茶叶为材料,通过90℃下常规浸提30 min和120℃下加压热浸提30 min后,分别经冷冻干燥和喷雾干燥制作速溶茶粉,再利用氨基酸自动分析仪分别测定其氨基酸组成和含量,最后进行感官评定,以确定最佳制作工艺.实验结果表明:120℃加压热浸提并冷冻干燥条件下,速溶茶粉具有较高的得率,且游离氨基酸含量较高.感官评价结果表明,冷冻干燥茶样的香气较喷雾干燥茶样浓郁,溶解性更好,滋味更加醇厚,且汤色也更容易让人接受.Abstract: To obtain different instant tea,three tea leaves(Pu'er tea,Gold Junmei tea and Tie Guanyin tea) were extrated by conventional (90℃,30 min) and pressurized (120℃,30 min) methods and dried in freezing and spraying condition.The amino acid composition and content were determined by the automatic amino acid analyzer,and the sensory evaluation was conducted.The yield and the content of free amino acids in instant tea powder was higher under the conditions of 120℃ pressurized hot extraction and freeze drying.The sensory evaluation showed freeze drying tea sample was more aromatic, better soluble, more mellow in taste, and it soup color was also easier to accept than spray drying tea sample.
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Key words:
- instant tea powder /
- extraction /
- freeze drying /
- spray drying /
- amino acid
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