摘要
目的:利用低档红茶碎末提取茶色素后的茶渣制备速溶茶粉。方法:用中心组合设计法优化速溶茶粉浸提工艺。结果:最优浸提工艺条件:浸提温度75℃,固液比10.5∶1,浸提时间26m in,提取率为17.35%。结论:提取茶色素后的茶渣可制备速溶茶粉,提高附加值。
the purpose was to prepare instant tea with poor baddish tea-leaf after extracting tea pigment. Method： process of extraction was optimized on central composite design method. Result： the optimal conditions was as follows： 75℃ of extracting temperature, 10. 5：1 of solid and liquid ratio, 26min of reaction time. the best extracting rate was 17. 35%. Conclusion： instant tea can be prepared from tea-leaf after extracting tea pigment to increase income of peasantries.
出处
《中国食品添加剂》
CAS
2008年第2期102-105,共4页
China Food Additives
基金
杭州市科研攻关重点项目(20062413B25)
关键词
速溶茶粉
茶渣
中心组合
浸提
instant tea
tea-leaf
central combination design
extraction
