茶盐制备工艺探索及风味分析
Exploration of the Tea Salt Preparation Process and Flavor Analysis
甘小兰 1陆安霞 1邹亚坪 1廖子涵 1徐昕 1林丹1
作者信息
- 1. 宜宾学院农林与食品工程学部,四川 宜宾 644000
- 折叠
摘要
研究通过浸提法将无碘食盐与大宗绿茶、乌龙茶、花茶混合提取制备茶盐,以茶水比、浸提时间、茶盐比为单因素优化制备工艺.结合感官审评及风味物质分析探究茶盐的风味特征.结果显示,茶盐最优制备工艺为浸提时间 45 min,茶水比 1∶8,茶盐比 3∶1;所制备的茶盐含有茶叶主要滋味物质茶多酚、咖啡碱及游离氨基酸;含有以醛类、醇类、酯类为主的香气等四十余种.
Abstract
This study used the extraction method to mix iodine-free salt with bulk green tea,oolong tea,and flower tea to prepare tea salt.The preparation process was optimized by adjusting the tea-to-water ratio,extraction time and tea-salt ratio Sensory evaluation and flavor compound analysis were conducted to explore the flavor characteristics of tea salt.The results showed that the optimal preparation process for tea salt was an extraction time of 45 minutes,a tea-to-water ratio of 1:8,and a tea-salt ratio of 3:1.The prepared tea salt contains the main taste substances of tea,including tea polyphenols,caffeine and free amino acids;It contains more than 40 40 aromatic compounds,primarily aldehydes,alcohols and esters,which are mainly presented as floral and fruity aromas.
关键词
调味盐/感官审评/正交试验,生化检测/HS/SPME-GC/MSKey words
Seasoned salt/Sensory evaluation/Orthogonal test/Biochemical test/HS/SPME-GC/MS引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
维普
万方数据