| 白茶饮料的超声波浸提工艺研究 |
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| 引用本文： | 杨江帆,赵峰,林河通.白茶饮料的超声波浸提工艺研究[J].南平师专学报,2009(5):20-25. |
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| 作者姓名： | 杨江帆 赵峰 林河通 |
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| 作者单位： | [1]武夷学院茶学与生物系,福建武夷山354300 [2]福建农林大学食品科学学院,福建福州350001 [3]福建农林大学茶叶科技与经济研究所,福建福州350001 |
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| 基金项目： | 基金项目：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）和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[20081471号） |
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| 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）对自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。
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| 关 键 词： | 白茶 超声波 饮料 |
Study on the Extracting Technology of Pure White Tea Beverages with Ultrasound |
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| YANG Jiangfan ; ZHAO Feng ; LIN Hetong.Study on the Extracting Technology of Pure White Tea Beverages with Ultrasound[J].Journal of Nanping Teachers College,2009(5):20-25. |
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| Authors: | YANG Jiangfan ; ZHAO Feng ; LIN Hetong |
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| Institution: | YANG Jiangfan ; ZHAO Feng ; LIN Hetong (1.Department of Tea and Biology, Wuyi University,Wuyishan,Fujian 354300;2.School of Food Science, Fujian Agriculture and Forest University,Fuzhou,Fujian 350001 ;3.Tea Scientific Technology and Economic Institute, Fujian Agriculture and Forest University,Fuzhou,Fujian 350001) |
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| Abstract: | 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. |
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| Keywords: | white tea ultrasound tea beverages |
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