摘要
超微茶粉是近年兴起的一种新型茶制品,采用现代超微粉碎技术将茶叶粉碎成微米级甚至纳米级的超微粉,不仅有效保持茶叶的色、香、味特征,增强人体对茶叶营养成分的吸收,更能提高茶叶产品的附加值,丰富产业结构。本文以清镇市1芽3叶夏秋茶为原料,探讨不同加工工艺对超微茶粉品质的影响。结果表明,在室内萎凋(6 h)、微波杀青(功率420 W)、热风干燥(80℃)的加工条件下制得的超微绿茶粉其多酚类物质、氨基酸和水浸出物的含量较高,咖啡碱含量较低,品质较优。本方法可为研究适合贵州省超微茶粉的加工工艺提供参考。
Ultra-tea powder is a new type of tea products developed in recent years.Using modem ultrafine grinding technology to crush the tea into micron or even nano-particles uhrafine powder, not only maintain the tea characteristics and effective use of nutrition and heath functions, but also improve the added value of tea products and rich industrial structure.The paper researched on the processing teehnology using the summer tea or autumn tea fresh tea leaves （a bud in three leaves）, and discussed the effects of different processing techniques on the quality of ultra-fine tea powder. Under the processing conditions of indoor withering （6 hours ）, microwave fixation （microwave power 420 W ） and hot-air drying （80℃）, the quality of ultra-tea powder was preferable, with the higher levels of polyphenol, amino acids and water extracts,lower levels of caffeine.This method for fresh tea leaves can provide a reference for processing technology of ultra-tea powder in Guizhou Province.
出处
《现代农业科技》
2017年第11期234-235,共2页
Modern Agricultural Science and Technology
基金
贵阳学院院级科研项目(GYXY[2016]41)
贵州省教育厅青年科技人才成长项目(黔教合KY字[2016]245)
关键词
超微茶粉
加工工艺
品质
影响
ultra-tea powder
production process
quality
effect
