摘要
探讨超声波浸提技术在白茶纯茶饮料生产中的应用,针对与超声波浸提效果直接相关的几个主要因素(超声波频率、浸提时间、温度、料液比)对白茶水浸出物的溶出动态进行模拟,并以感官审评为指标研究超声波浸提最佳工艺参数组合:超声波浸提频率45kHz;浸提温度45℃;浸提时间27.5min;茶水比例1:40,浸提影响因素从大到小依次为:茶水比例、浸提时间、浸提温度。感官审评结果表明,超声波提取可以保持白茶品质特征。
Ultrasound was applied to study on the extraction processing of white tea drink. Several principal factors including frequency,extraction t/me,extraction temperature and solid liquid ratio was studied. The optimal combination of factor levels was as follows, the frequent was 45kHz, the extraction temperature was 45℃, the extraction time was 27.Stain, solid liquid ratio was 1：40. The order of affected factors from big to small was solid liquid ratio, extraction time and extraction temperature. The result of sensory evaluation shows that ultrasound could keep the quality of white tea beverages.
出处
《武夷学院学报》
2009年第5期20-25,共6页
Journal of Wuyi University
基金
福建省科技厅重点项目<白茶饮料加工新技术研究与应用>(2007N01020702)
科技部科技富民强县专项行动计划<政和白茶现代生产技术集成与产业化示范>(国科发农[2008]471号)
关键词
白茶
超声波
饮料
white tea
ultrasound
tea beverages
