风味普洱茶膏的研制

目的开发普洱茶系列产品,研制一种风味独特、携带方便的半固态速溶风味茶膏。方法以云南普洱茶为研究对象,通过浸提、浓缩、干燥等工序进行加工,在单因素试验的基础上,采用响应曲面法分析白砂糖、羧甲基纤维素钠和柠檬香精加入量对茶膏感官分数的影响,测定了样品的理化指标及微生物指标,筛选出最佳制作工艺。结果最佳提取工艺条件为茶水比1:20 g/m L、白砂糖18%、羧甲基纤维素钠1.5%、柠檬香精2.0%;干燥厚度2 cm、干燥时间18 h。结论筛选出的优化组合将为开发普洱茶系列产品提供一定理论依据和技术基础。

The development of flavor Pu-erh tea ointment

Objective To develop the serial products of Pu-erh tea and one kind of semisolid Pu-erh tea ointment with special flavor and convenient trait. Methods The Yunnan Pu-erh tea was selected as research object, which after extraction, concentration, drying and so on. Based on the single factor test, the affect of white granulated sugar, carboxymethylcellulose sodium (CMC) and lemon essence addition on the sensory scores of the tea ointment was analyzed by response surface methodology. The physical and chemical indexes and microbial indexes of samples were detected and the best processing technology was obtained. Results The optimal extraction condition was that: tea-water ratio was 1:20 g/mL, the additive amount of white granulated sugar, CMC, and lemon essence was 18%, 1.5%, and 2.0%, respectively. The parameter was 2 cm depth on drying process and 18 h of drying time. Conclusion This research will provide theoretical basis and technological foundation for the development of serial products of Pu-erh tea.