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食品与发酵工业  2021, Vol. 47 Issue (4): 202-207    DOI: 10.13995/j.cnki.11-1802/ts.025333
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
微波真空干燥速溶绿茶工艺优化
王文成1,3, 胡银凤2, 饶建平2, 谢建华1,3*
1(漳州职业技术学院 食品工程学院,福建 漳州, 363000)
2(大闽食品漳州有限公司,福建 漳州, 363000)
3(漳州食品产业研究院,福建 漳州, 363000)
The study of microwave vacuum drying technology of instant green tea
WANG Wencheng1,3, HU Yinfeng2, RAO Jianping2, XIE Jianhua1,3*
1(College of Food Engineering,Zhangzhou Institute of Technology, Zhangzhou 363000,China)
2(Damin food Zhangzhou Co., Ltd., Zhangzhou 363000,China)
3(Zhangzhou Food Industry Research Institute, Zhangzhou 363000, China)
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摘要 该文以膜分离后的绿茶浓缩液通过微波真空干燥方式制取速溶绿茶粉,并以绿茶茶粉感官评价为考核指标,在单因素试验的基础上采用响应面方法对工艺进行优化,然后对比该产品与喷雾干燥法制备的绿茶茶粉在微观结构、茶多酚、咖啡碱和儿茶素类含量上的区别。结果表明,采用微波真空干燥方式制取绿茶茶粉具有孔洞的块状特点,较喷雾干燥的颗粒、粉状能够减少工业生产的损耗,在底层的茶多酚、咖啡碱和儿茶素类含量上要高于顶层,而喷雾干燥法制备的茶粉介于二者之间,其最佳加工工艺为微波功率密度0.81 W/g,转盘转速4.09 r/min,浓缩液厚度6 mm。该加工工艺可为速溶茶企业生产提供参考。
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王文成
胡银凤
饶建平
谢建华
关键词:  微波真空干燥  速溶茶  茶多酚  咖啡碱  儿茶素    
Abstract: The aim of this study was to prepare instant green tea powder by microwave vacuum drying from green tea concentrate separated by membrane. The response surface methodology (RSM) was used to optimize the process based on a single factor, used the sensory evaluation of green tea powder. The differences of green tea powder prepared by microwave vacuum drying (MVD) and spray drying (SD) were compared in microstructure , contents of tea polyphenols, caffeine and catechins. The characteristics of porous block of the green tea powder prepared by MVD were detected by electron microscope. Compared with particles and powdery characteristics of the powder produced by SD , the loss of industrial production could be effectively reduced by the MVD method. The contents of tea polyphenols, caffeine and catechins in the bottom layer were higher than those in the top layer, and that of the tea powder prepared by SD method was between them. The optimized conditions were: The microwave power 0.81 W/g, the rotary speed 4.09 r/min and the thickness of the concentrated liquid 6 mm. The results of this study can be used as a reference in the industry to produce instant tea by MVD.
Key words:  microwave vacuum drying    instant tea    polyphenol    caffeine    catechins
收稿日期:  2020-08-12      修回日期:  2020-09-23           出版日期:  2021-02-25      发布日期:  2021-03-16      期的出版日期:  2021-02-25
基金资助: 漳州市自然基金(ZZ2018J48);福建省科技计划项目(2018N2002)
作者简介:  硕士,副教授(谢建华副教授为通讯作者,E-mail:412732974@qq.com)
引用本文:    
王文成,胡银凤,饶建平,等. 微波真空干燥速溶绿茶工艺优化[J]. 食品与发酵工业, 2021, 47(4): 202-207.
WANG Wencheng,HU Yinfeng,RAO Jianping,et al. The study of microwave vacuum drying technology of instant green tea[J]. Food and Fermentation Industries, 2021, 47(4): 202-207.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025333  或          http://sf1970.cnif.cn/CN/Y2021/V47/I4/202
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