茶叶科学2017，Vol.37Issue(6)：616-622,7.
超微粉碎对工夫红茶物化特性的影响
Effects of Superfine Grinding on the Physicochemical Properties of Congou Black Tea
摘要
Abstract
In the study, the black tea sample was crushed into superfine grinding black tea powder with average particle size of 26.116, 9.612, 4.338, 3.742, 3.328 μm. The effects of superfine grinding on the physicochemical properties of congou black tea were investigated by means of determination of its materialized properties. The results showed that the particle size of superfine tea powder gradually decreased, the bulk density, expansion force and water holding capacity decreased, and the angle of repose and sliding angle gradually increased after superfine grinding, indicating that the fluidity was worse. The L value and b value of chroma gradually increase, which indicates that the superfine grinding can improve the color of the congou black tea. Embedded component test results showed that as the superfine tea powder particle size is reduced, water content of extract, amino acid content and soluble sugar content increased significantly, but the tea polyphenol, tea pigment and the content of crude fiber gradually reduce, It is presumed that the superfine grinding destroyed the cell wall structure of cellulose as the main body, and the crude fiber was damaged, thereby the contained ingredients were more easily exposed and the polyphenols were unstable and easily oxidized. Thus tea pigment content had a downward trend.关键词
工夫红茶/超微粉碎/粉体特性/化学特性Key words
congou black tea/superfine grinding/powder properties/chemical characteristics分类
轻工纺织引用本文复制引用
褚飞洋,陈鹤立,孙典,何华锋,叶阳,童华荣..超微粉碎对工夫红茶物化特性的影响[J].茶叶科学,2017,37(6):616-622,7.基金项目
浙江省重点研发计划项目(2015C02001) （2015C02001）
