Effect of the different process conditions on the main components content of instant Pu'er tea

Objective:To compare various process conditions of water extraction, alcohol extraction method, enzymatic process for the instant tea preparation on soluble sugar in tea, tea polyphenols, free amino acid content.Methods:Using anthrone method, ferrous tartrate method and ninhydrin assay detected the content of tea soluble sugar, tea polyphenols, free amino acids.Results:In water extraction, alcohol extraction process of preparation of instant tea, the solid-liquid ratio, extraction temperature, extraction time were highly significant effect on the tea soluble sugar, tea polyphenols and free amino acids (p<0.01) .In instant tea prepared by enzymatic hydrolysis process, the enzyme combinations, enzyme dosage, reaction time, reaction temperature, solid-liquid ratio, extraction times were highly significant effect on the instant Pu'er tea soluble sugar, tea polyphenols and free amino acids (p<0.01) .Under optimum conditions, tea soluble sugars and free amino acid content of instant tea by enzymatic production were higher than by the water extraction and ethanol extraction.The instant tea polyphenols concentrations of ethanol extraction production were highest.Conclusion:The enzymatic production of instant tea is best.