摘要
以暑茶匀浆鲜叶为原料,对液态发酵制备高茶黄素速溶红茶进行研究。考察了发酵温度、时间、pH、氧气流量等因素对发酵液中茶黄素积累量的影响。在单因素实验基础上通过CCD实验设计和结果分析,得到了优化的液态发酵工艺参数。结果表明:温度33.2℃,时间45min,pH4.2,氧气流量0.96L/min发酵条件下,制得速溶红茶产品中茶黄素含量达2.1%,高于同类市售产品中茶黄素含量的平均水平。
Summer tea leaves homogenate as raw material, and through liquid fermentation, to improve the technology of high theaflavins content instant black tea. The effects of factors including feimentation temperature, time, pH, and oxygen flow rate on the accumulation of theaflavins were explored by single-factor and central composite design. The results showed that the optimal fermentation conditions were as follow： temperature 33.2℃, time 45rain, pH4.2, oxygen flow rate 0.96L/min.Under optimal conditions, theaflavins content of the product prepared up to 2.1%, which was higher than that of the average level of similar products.
出处
《中国茶叶加工》
2013年第3期18-22,27,共6页
China Tea Processing
基金
国家质检公益项目(201110210)
浙江省茶产业技术创新战略联盟专项资金项目(2010LM201)
关键词
茶树鲜叶
速溶红茶
茶黄素
工艺优化
Fresh tea leaves, Instant black tea, Theaflavins, Process optimization
