摘要
本文研究了红茶叶和超微茶粉可溶性固形物含量的萃取动力学过程。不同温度(40～80℃)下茶汤的Brixs通过数字折射计测量,实验结果通过一级稳态模型加以解释,等级常数由Brixs随时间的增加率决定。结果表明:茶汤可溶性固形物含量随萃取温度的升高而增加,超微茶粉的等级常数是红茶叶的1.22～2.22倍。
The kinetics of extracting the soluble solid contents from black tea leaves in super-comminuted tea powder was studied.The Brixs of infusion was measured by digital refractometer at different temperatures from 40 to 80℃.The first order rate constantwas determined from the rate of increase of the Brixs concentration in the tea infusion time and the result was interpreted by usinga steady state model. The results showed that the first order rate constant of the super-comminuted tea powder was 1.27～2.22 times as large as that of black tea leaves, and that the Brixs increased when the extraction temperature increased.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第7期50-52,共3页
Food Science
关键词
超微茶粉
可溶性固形物含量
萃取动力学
super-comminuted tea powder
soluble solid contents
kinetics of extraction
