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中国精品科技期刊2020
曾敏, 刘伟, 龚正礼. 用鲜叶加工低咖啡因速溶绿茶的工艺研究[J]. 食品工业科技, 2014, (16): 286-289. DOI: 10.13386/j.issn1002-0306.2014.16.054
引用本文: 曾敏, 刘伟, 龚正礼. 用鲜叶加工低咖啡因速溶绿茶的工艺研究[J]. 食品工业科技, 2014, (16): 286-289. DOI: 10.13386/j.issn1002-0306.2014.16.054
ZENG Min, LIU Wei, GONG Zheng-li. Study on preparation of low caffeine instant green tea with fresh tea leaves[J]. Science and Technology of Food Industry, 2014, (16): 286-289. DOI: 10.13386/j.issn1002-0306.2014.16.054
Citation: ZENG Min, LIU Wei, GONG Zheng-li. Study on preparation of low caffeine instant green tea with fresh tea leaves[J]. Science and Technology of Food Industry, 2014, (16): 286-289. DOI: 10.13386/j.issn1002-0306.2014.16.054

用鲜叶加工低咖啡因速溶绿茶的工艺研究

Study on preparation of low caffeine instant green tea with fresh tea leaves

  • 摘要: 以茶鲜叶为原料,采用正交实验,优化了低咖啡因速溶绿茶的加工工艺,对产品进行了中试。结果表明,对绿茶浸提效果影响大小的因素为:浸提温度>浸提时间>pH>固液比,鲜叶加工低咖啡因速溶绿茶浸提的最优工艺参数为:浸提温度95℃,时间75min,固液比1∶18(g/mL),pH5.5。该工艺制得的低咖啡因速溶绿茶的咖啡因含量为7.9mg/g,且酯型儿茶素含量较低,苦涩味较弱;中试结果表明,该工艺生产成本较低、能源消耗少。 

     

    Abstract: Based on orthogonal test, the processing of low caffeine instant green tea with fresh tea leaves was optimized and pilot scale test was carried out. The results showed that the order of factors which influence the extraction result of green tea was :temperature >time >pH >solid-liquid ratio. The optimal parameters of extraction of low caffeine instant green tea with fresh tea leaves were as follows:temperature 95℃, extraction time 75 min, solid-liquid ratio 1 ∶18 (g/mL) , pH5.5. The caffeine content of low caffeine instant green tea processing with fresh tea leaves was 7.9mg/g. With lower content of ester type catechins, the instant green tea tasted less bitter. The result of pilot scale test showed that this processing was of low cost and energy consumption.

     

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