摘要
【目的】对速溶藏茶产品进行品质评价。【方法】常规成分测定法和感官审评法。【结果】该速溶藏茶的浸提加工工艺的浸提效率相对较高,生产剩余茶渣的总水浸出物含量仅(69.75±3.49)g/kg,藏茶原料中的水浸出物残留率仅约20%;速溶藏茶产品内含物质较为丰富,原茶粉的主要内含成分含量分别为:茶多酚(129.95±2.00)g/kg,游离氨基酸(16.68±0.17)g/kg,咖啡碱(41.71±1.08)g/kg,可溶性糖(99.62±1.16)g/kg;3种速溶藏茶粉的各项审评因子评分及审评总分差异极显著,其中速溶藏茶原茶粉的审评评分较低,综合评分低于雅安藏茶,而速溶酥油茶粉和速溶甜奶茶粉的综合评分较藏茶综合评分较高,且其香气和滋味评分均高于80.0分,品质相对较好。【结论】该速溶藏茶产品内含物质丰富,品质较好;但原茶粉品质一般,生产工艺应进一步改进、优化,以提高产品品质。
[Objective] The aim of this paper was to evaluate the quality of instant Tibet tea. [Method] The chemical composition was measured and sensory quality was evaluated in this stud- y. [Results] The extraction efficiency of instant Tibet tea was relatively high. The total water extract of tea residue was only （69.75-~3.49） g/kg and residue rate of water extract in Tibet tea was about 200//oo. The internal substances of instant Tibet tea were abundant. The main compo- nents of original instant Tibet tea powder were as followed： polyphenol （129.95-＋2.00） g/kg, free amino acid （16.68_＋0.17） g/kg, caffeine （41.71-＋1.08） g/kg and soluble sugar （99.62-9 1.16） g/kg. The project factors and total score of three instant Tibet tea products were signifi- cantly different. The sensory score of original instant Tibet tea was the lowest and comprehensive score of original instant Tibet tea was lower than that of Yaan Tibet tea. Nevertheless, compre- hensive score of instant butter tea and sweet tea powders were higher compared to the instant Ti- bet tea. The aroma and taste score was more than 80.0 and the quality was relatively good. [Con- clusion] The internal substances of instant Tibet tea were abundant and its quality was relatively good. However, the quality of original tea powder was ordinary. In order to improve product quality, the production process should he further improved and optimized.
出处
《四川农业大学学报》
CSCD
北大核心
2013年第4期402-407,共6页
Journal of Sichuan Agricultural University
基金
雅安国家农业园区科技部支撑项目(2013BAD20B070)
关键词
速溶藏茶
生产工艺
品质评价
instant Tibet tea
production process
quality evaluation
