Study on the preparation process of instant tea

This experiment could be determined the optimal preparation parameters of instant Pu'er tea, for example the water extraction process, the ethanol extraction process and the enzymatic hydrolysis process, using the instant Pu'er tea yield indicators by single factor experiment and orthogonal experiment.The experimental results showed that the optimal parameters of water extraction process to prepare the instant Pu' er tea were that solid-liquid ratio (m/v) was 1∶8, the extraction temperature was 80℃, the extraction time was 60min, and the product yield was 12.16%.The optimal parameters of ethanol extraction process were that solid-liquid ratio (m/v) was 1∶12, extraction temperature was 80℃, the extraction time was 60min, and the product yield was 17.14%.The optimal parameters of enzymatic hydrolysis process were that the ratio of composite cellulase:pectinase:protease was 1∶1∶1, the enzyme dosage was 0.75%, the hydrolysis temperature was 45℃, the time of enzymatic hydrolysis was 60min, tea-water ratio (m/v) was 1∶12, the extraction time was 2 times, the product average yield was 26.23%.A comparative analysis of the three processes showed that the product yield of instant Pu'er tea produced by enzymatic hydrolysis process was the highest one.And the tea polysaccharides or free amino acids content of this product were higher than the ones of the product produced by the water extraction process and the ethanol extraction process.The tea polyphenols content of instant Pu'er tea produced by the ethanol extraction process was the highest one, and the yield was the second one.Comprehensive consideration, to select the enzymatic production of instant Pu'er tea was better.