保香低温速溶红茶粉的研发

为了解决速溶茶粉的滋味淡、香气低、冷溶性差等问题,该试验以红茶为原料,采用高压脉冲电场（Pulsed Electric Field,PEF）技术辅助提取和杀菌,并结合冷冻浓缩和真空冷冻干燥联合真空吸附干燥法生产速溶红茶粉,使得整个加工工艺都在低温状态下完成。试验结果表明,高压脉冲电场技术有助于提高红茶的提取率,冷冻浓缩和高压脉冲电场杀菌能够有效保持茶汤的色、香、味;真空冷冻干燥联合真空吸附干燥后所得的速溶红茶粉的得率为22.7%,且其冷溶性高,滋味鲜浓而醇厚,香气高而纯正,汤色红艳明亮,无沉淀。

Development of Aroma-retained and Low-temperature-instant Black Tea Powder

Black tea was used as the raw material to make instant tea powder through extraction and sterilization assisted by the Pulsed Electric Field（PEF）technology,using freeze concentration and vacuum freeze drying combined with vacuum adsorption drying,with the whole process performed at low temperature,with a view of solving the problems of light taste,low aroma and poor low-temperature solubility currently existing in instant tea powder. The results showed that the PEF technology could improve the extraction yield of black tea,while freeze concentration and PEF-assisted sterilization could effectively retain the original tea color,aroma and flavor. It has been concluded that the yield of dried instant black tea powder was 22.7%,and that the black tea powder obtained was featured by good low-temperature solubility,fresh flavor,pure aroma,bight tea juice color and no precipitation.