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Position: Home > Articles > Effects of different processing technology on physical and chemical properties of ultra-green tea powder Journal of Tea 2017 (2) 77-80

不同加工工艺对超微茶粉的理化性质影响

作  者：
韩宇;胡钢亮;邵胜荣;陈小强;杜钰;张云天
单  位：
绍兴御茶村茶业有限公司;湖北工业大学
关键词：
超微茶粉;加工工艺;生化成分
摘  要：
研究分析了不同加工工艺超微茶粉球磨粉碎工艺、气磨粉碎工艺超微茶粉主要理化性质。不同粉碎处理的超微茶粉在理化成分含量、色泽、香气及滋味特征等方面均有所差异。结果表明,球磨、气磨粉碎超微茶粉游离氨基酸含量分别为25.4 mg/g、22.9 mg/g;咖啡碱含量分别为33.8 mg/g、33.6 mg/g;水溶性糖含量分别为31.2 mg/g、30.8 mg/g;水溶性蛋白质含量分别为21.1 mg/g、19.2 mg/g;茶多酚含量分别为172.2 mg/g、150.3 mg/g。球磨粉碎超微茶粉感官品质特征优于气磨粉碎超微茶粉,茶叶中的茶多酚、咖啡碱等主要香气物质、营养物质的损失也低于气磨粉碎超微茶粉,本实验对比两者理化性质的区别分析,从而可以为提高超微茶粉品质的加工措施提供理论依据。
译  名：
Effects of different processing technology on physical and chemical properties of ultra-green tea powder
作  者：
HAN Yu;HU Gangliang;SHAO Shengrong;CHEN Xiaoqiang;DU Yu;ZHANG Yuntian;Hubei University of Technology;Shaoxing ROYAL Tea VILLAGE Co.Ltd;
关键词：
Ultra-tea powder;;processing technology;;biochemical composition
摘  要：
The main physical and chemical properties of ultrafine tea powder prepared by various pulverization processes were analyzed. Physical characteristics and chemical composition content,color,aroma and taste characteristics are differentiated between tea powders from ball mill pulverization and gas mill pulverization. The results showed that the contents of free amino acid were 25. 4 mg/g and 22. 9 mg/g and the contents of caffeine were 33. 8 mg/g and 33. 6 mg/g in tea powders from ball mill pulverization and gas mill pulverization,respectively. The water-soluble sugar content was 31. 2 mg/g,30. 8 mg/g;water-soluble protein content of 21. 1 mg/g,respectively,19. 2 mg/g; tea polyphenols were 172. 2 mg/g,150. 3 mg/g. Sensory quality characteristics of ball mill crushed ultra-fine tea powder was better than that air crushing ultra-fine tea powder. The loss of tea polyphenols,caffeine and other major aroma substances in tea powder prepared by ball mill was lower than the air crushing ultra-fine tea powder.

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