碎茶末制备速溶绿茶提取工艺研究OA

In order to improve the utilization of tea fragments and optimize the extraction technology of instant green tea,ultrasonic extraction technology was used to prepare instant green tea from the tea fragments produced in the processing of Ankang green tea.The effects of extraction time,extraction temperature,ratio of tea to water on the quality and extraction rate of instant green tea were investigated.The optimal extraction technology was determined by single factor and orthogonal test.The results show that the optimal extraction time,extraction temperature and ratio of tea to water were 15 min,30 ℃ and 1:25.Under these conditions,the yield of instant green tea was 24.67％,the content of tea polyphenols was 13.78％,the content of free amino acids was 2.30％,the content of caffeine was 3.32％,and the total soluble sugar was 9.04％.The instant green tea has a tender green color and a bright yellow and green soup color,with a rich and fresh taste and good solubility.The optimized ultrasonic extraction technology for instant green tea is rea-sonable,stable,feasible and reproducible,and the instant green tea has excellent quality.