不同工艺参数和酶处理对红茶汤品质的影响

以超微茶粉为原料 ,通过响应面法研究了不同工艺参数和酶处理对红茶汤品质的影响。结果表明 ,茶叶经过超细微化和在萃取过程中加酶有助于提高茶汤中可溶性固形物含量和茶多酚含量 ,提高茶汤的澄清度 ,缩短萃取时间。通过SAS软件得到了关于茶汤品质的回归方程 (相关系数分别为 0. 90、0 . 6 8和 0 . 6 7) ,并得出茶汤的最优工艺条件为反应温度 :4 0℃ ,反应时间 :2 0min ,pH值 :5 ,加酶量 1 0 % ,此时 ,可溶性固形物含量 :2 . 6 4°Brix ,茶多酚含量 :5 . 99g/L ,浊度 :2 5 0NTU。

The Effects of Different Process Parameters and Enzymatic Treatment on the Quality of Black Tea

This paper studies the effects of different process parameters and enzymatic treatment on the quality of black tea. The results show that both the contents of soluble solid and tea polyphenol and clarity of tea infusion increase. Extraction time has been shortened when enzymes were added or tea leaves are super-comminuted during tea extraction by using the response surface methodology. The regressive equalities of the quality of tea infusion were obtained by SAS software.( relative coefficients are 0.90?0.68?0.67,respectively).The optimal process condition of tea infusion is : reaction temperature:40℃,reaction time: 20min,pH value:5, enzymatic quantity: 1.0%. Using the above process,the new product with the soluble solid content of 2.64°Brix, tea polyphenol concentration of 5.99g/L and the turbidity degree:250NTU.