高Vc柿叶青砖茶含片制备工艺研究
Study on the Preparation Process of High Vitamin C Persimmon Leaf Green Brick Tea Tablets
吴位河 1唐海燕 2倪德江 1余志 1陈玉琼1
作者信息
- 1. 华中农业大学,湖北 武汉 430070
- 2. 湖北生物科技职业学院,湖北 武汉 430070
- 折叠
摘要
为增加青砖茶产品种类,文章基于柿叶茶和青砖茶的保健功能,开发一种高维生素C柿叶青砖茶含片产品.研究以柿叶茶提取物及青砖茶提取物为原料,探讨了不同浸提条件对柿叶成分的影响和不同含片配方对茶含片品质的影响.结果表明:最优浸提条件为使用蒸馏水温度 70℃,时间 60 min,浸提次数 1次,在此条件下,浸提液中Vc含量为 3.56%,多酚含量为 7.05%,水浸出物含量为 31.32%.含片最佳拼配比为青砖茶柿叶提取物比 2∶8,含片中Vc含量为 7.18 mg/g,多酚含量为 17.88 mg/g.
Abstract
In order to diversify green brick tea products and integrate the health benefits of persimmon leaf tea and green brick tea,a high-vitamin C persimmon leaf green brick tea tablet was developed.This study used persimmon leaf tea extract and green brick tea extract as raw materials to investigate the effects of different extraction conditions on the components of persimmon leaf and the impact of various tablet formulations on the quality of tea tablets.The results showed that the optimal extraction conditions involved using distilled water at 70℃ for 60 minutes with one extraction,yielding an extract with a vitamin C content of 3.56%,polyphenol content of 7.05%,and water extract content of 31.32%.The optimal blending ratio for the tablets was a 2:8 of green brick tea extract to persimmon leaf extract,resulting in a vitamin C content of 7.18 mg/g and a polyphenol content of 17.88 mg/g in the tablets.
关键词
柿叶茶/青砖茶/含片/工艺/Vc/品质Key words
Persimmon leaf tea/Green brick tea/Tablet/Process/Vitamin C/Quality引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据