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。
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.
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