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投稿时间：2023-03-18
投稿时间：2023-03-18
中文摘要: 为提高速溶红茶品质，研究超声波微波协同浸提工艺，考察不同因素（超声时间、超声功率、微波时间、微波功率、微波温度）对茶黄素总量及其单体组分含量的影响，并通过响应面优化条件。在此基础上对速溶红茶产品进行感官审评和主要理化指标的测定。结果表明：最优工艺条件为超声时间31 min、超声功率360 W、微波时间9 min、微波温度52 ℃、微波功率203 W。在该工艺条件下，速溶红茶的汤色红亮，香气醇厚，感官审评总分为91.73，其中香气90.00、汤色91.80、组织形态92.40、滋味94.20；茶黄素总含量高达3.74%，茶多酚含量为24.11%。
Abstract:The ultrasonic-microwave synergistic extraction process was studied systematically to improve the quality of instant black tea. The influences of different extraction conditions（ultrasonic extraction time，ultrasonic extraction power，microwave extraction time，microwave extraction power，and microwave extraction temperature） on the content of total theaflavin and monomer components were investigated，and the extraction conditions were optimized by the response surface methodology. The sensory quality and the main physical and chemical properties of the instant black tea prepared under the optimal conditions were determined. The results showed that the optimal extraction process was ultrasonic treatment at 360 W for 31 min and microwave treatment at 203 W and 52 ℃ for 9 min. The instant black tea prepared under these conditions had a red color and a mellow aroma. The total sensory quality score was 91.73，and the scores of aroma，color，appearance，and taste were 90.00，91.80，92.40，and 94.20，respectively. In addition，the instant black tea prepared under these conditions had the theaflavin content of 3.74% and the tea polyphenol content of 28.11%.
keywords: instant black tea ultrasonic-microwave synergistic extraction theaflavin process optimization quality evaluation
文章编号：202416015 中图分类号： 文献标志码：
基金项目:陕西理工大学秦巴生物资源与生态环境省部共建重点实验室（培育）“市校共建”科研专项（第一批）（SXZC-2102）
| 作者 | 单位 |
| 付静1，2，3，沈小萌1，3，杨晨曦1，3，刘宁宁1，3，赵锦1，3，李新生1，2，3 | 1.陕西理工大学 生物科学与工程学院，陕西 汉中 723000；2.陕西省“四主体一联合”茶产业校企联合研究中心，陕西 汉中 723001；3.陕西理工大学 秦巴生物资源与生态环境省部共建国家重点实验室（培育），陕西 汉中 723000 |
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