中国茶叶2024，Vol.46Issue(1)：48-53,60,7.
碎茶末制备速溶绿茶提取工艺研究
Study on the Extraction Technology of Instant Green Tea Prepared from Tea Fragments
摘要
Abstract
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.关键词
碎茶末/速溶绿茶/超声波提取/正交试验Key words
tea fragments/instant green tea/ultrasonic extraction/orthogonal test分类
轻工纺织引用本文复制引用
吴冲,李昕钰,魏昕钰,常娜,尹旭超,祁蒙,纪昌中..碎茶末制备速溶绿茶提取工艺研究[J].中国茶叶,2024,46(1):48-53,60,7.基金项目
中国富硒产业研究院富硒专项研发计划项目(2021 FXZX01-01)、大学生创新创业训练计划项目(AKXY2022038)、安康学院乡村振兴专项(2022AYXCZX01) （2021 FXZX01-01）
