基于单宁酶处理原料制备的高茶黄素速溶红茶品质分析

目的 研究基于单宁酶发酵加工的红茶原料,制备高茶黄素含量的速溶红茶。方法 以速溶红茶中的茶黄素含量为主要评价指标,对红茶原料进行两种提取溶剂处理和不同茶叶状态,即茶叶和茶叶磨碎样处理,同时分析其感官品质及其它化学成分含量。结果 本研究发现用60%乙醇提取工艺制备的速溶红茶中,茶黄素含量显著高于水提取工艺,茶叶状态则是茶粉原料浸提效果显著高于茶叶原料浸提效果,且速溶红茶中茶黄素含量达到2.3%,是传统红茶原料中茶黄素的3倍,速溶红茶得率达到了38%。结论 以高茶黄素茶叶为原料,并将其磨成粉,用60%乙醇提取作为提取剂制备速溶红茶,其制备的速溶红茶富含茶黄素,为速溶茶的生产加工提供了一定的理论依据,也可以为夏秋茶资源的开发利用提供新方法。

Quality analysis of instant black tea containing high theaflavins prepared from tannase treated raw materials

? ABSTRACT: Objective To study the quality of instant black tea with high content of theaflavins, which were processed from the raw materials of black tea based on tannase treated fermentation Methods Using the content of theaflavins in instant black tea as the main evaluation index, the black tea raw materials were extracted with two solvents at the states of leaf teas and its ground sample, while analyzing their sensory quality and other chemical components. Results The content of theaflavins in instant black tea extracted with 60% ethanol was significantly higher than that of water extraction process. The extraction effect of tea powder raw material was significantly higher than that of leaf teas. The content of theaflavins reached 2.3%, which is three times of common instant black tea. The yield of instant black tea reached 38%. Conclusion Black tea from tannase treatments was used as raw material, and ground into powder, then was extracted with 60% ethanol to prepare instant black tea rich in theaflavins. It provided a certain theoretical basis for the production and processing of instant tea, and could be a new method for the development and utilization of summer and autumn tea resources.