新型微波技術(shù)制備超微綠茶粉及提取物的研究

化工論文編號(hào):HG164  論文字?jǐn)?shù):16610,頁(yè)數(shù):37

目  錄

中文摘要 I
英文摘要 II
目錄 III
1. 緒論 1
 1.1 超微綠茶粉、綠茶水提物（速溶茶粉）的產(chǎn)品特點(diǎn)及研究現(xiàn)狀 1
 1.2 微波及新型微波技術(shù)的特點(diǎn)及研究現(xiàn)狀 2
 1.3 選題的背景及意義 8
2. 研究的內(nèi)容和實(shí)驗(yàn)設(shè)計(jì) 9
 2.1 研究的目標(biāo) 9
 2.2 主要研究?jī)?nèi)容 10
    2.3 研究的關(guān)鍵技術(shù) 10
    2.4 試驗(yàn)設(shè)計(jì) 10
3. 實(shí)驗(yàn)結(jié)果及分析 10
 3.1 新型滾筒式微波技術(shù)制備超微綠茶粉試驗(yàn) 11
 3.2 新型微波真空冷凍干燥制備綠茶水提物（速溶茶粉）試驗(yàn) 17
4. 總結(jié)與展望 22
    4.1 總結(jié) 22
    4.2 展望 23
致謝 25
參考文獻(xiàn) 26
附錄 28

摘 要：本論文運(yùn)用微波殺青、超聲波輔助提取、微波真空冷凍干燥等技術(shù)及其新型設(shè)備，以中低檔鮮綠茶為原料制備超微綠茶粉、綠茶提取物（速溶茶粉），通過(guò)不同殺青、提取、干燥等工藝方法和不同的工藝條件，對(duì)超微綠茶粉、綠茶提取物（速溶茶粉）的品質(zhì)影響做了實(shí)驗(yàn)。用物理檢測(cè)、感觀評(píng)價(jià)、儀器分析、化學(xué)試驗(yàn)等檢測(cè)后得出結(jié)論：應(yīng)用新型滾筒式微波殺青和干燥技術(shù)制備超微綠茶粉，在殺青時(shí)間50S、殺青功率8KW的條件下，不僅色、香、味俱佳，并提高了產(chǎn)品的復(fù)水性，干燥時(shí)間只為熱風(fēng)干燥的約 1/4；應(yīng)用新型微波冷凍真空干燥技術(shù)加工制成的綠茶提取物（速溶茶粉），不僅大大縮短了干燥時(shí)間，且冷溶性好，又最大程度地保留綠茶中營(yíng)養(yǎng)成分，產(chǎn)品品質(zhì)提高。本文還運(yùn)用中試裝置進(jìn)行了超微綠茶粉、綠茶提取物（速溶茶粉）制備新工藝優(yōu)化。

關(guān)鍵詞：微波；超聲；超微綠茶粉；綠茶提取物

Abstract: This project involves the preparation of ultramicro green tea powder and green tea extract(instant tea powder)from low medium grade fresh tea leaves using microwave fixation, ultrasound-assisted extraction, microwave freeze drying under vacuum with new instruments, and experimentation on the tea quality effects of different fixation, extraction and drying methods using various experimental parameters.The results were obtained through physical determination, sensory eva luation, instrumental analysis and chemical experimentation. Using new drum-type microwave fixation at 8KW of the irradiation power within 50s and new drying technology for the preparation of ultromicro green tea powder, the color, smell and taste were all good, and the re-hydration quality of products was improved .Apart from that, the drying time of the new technology was one fourth of the heated-air drying’s; By using new microwave vacuum freezing drying technology, first of all, the drying time was immensely reduced; Secondly, the low-temperature solubility of the products became much better in comparison with conventional methods; Lastly, the quality of the prodcuts was enhanced since more nutrition was retained in the product through freezing drying. This project also involves the pilot tests of preparation of green tea powder and green tea extrat(instant tea powder) using new technology.

Keywords：Ultramicro green tea powder, Green tea extract, Microwave, Ultrasound