A method for producing superfine black tea powder with enhanced infusion and dispersion property.
A method for producing superfine black tea powder with enhanced infusion and dispersion property.
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DOI：
10.1016/j.foodchem.2016.07.096
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发表时间：
2017
期刊：
影响因子：
8.8
通讯作者：
Weihua Xiao;Yang Zhang;Chongxin Fan;Lujia Han
中科院分区：
文献类型：
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作者：
Weihua Xiao;Yang Zhang;Chongxin Fan;Lujia Han
茶富含健康成分，包括多酚，咖啡因，没食子酸等。现行的茶叶浸提工艺导致40%以上的可溶性固形物浪费在废叶中。为了提高红茶的生物可及性，我们报告了一种粉碎处理的方法，包括一般和超细研磨，以减少颗粒尺寸。与粗磨红茶粉（BTP）相比，中径6.9 μm的超细磨红茶粉可显著提高总多酚（TPP）、咖啡碱和水溶性碳水化合物（WSC）的浸出率。超细BTP输液的水溶性固形物（WSS）增加了一倍，这是由于加速了扩散和增加了溶解性。超细BTP的粒径与沉降比之间的高度相关性表明超细BTP的分散稳定性得到了改善。采用均质法和0. 08% CMC-Na复配，离心沉降比为27.05%，可获得0.1%超细BTP在水中的最佳分散效果。
Tea is rich in healthy components including polyphenols, caffeine, gallic acids, and others. Current technology of tea infusion and extraction leads to more than 40% soluble solids wasted in spent leaf. To increase the bioaccessibility of black tea, we report a method of pulverization treatments including general and superfine grinding to reduce the particle size. In comparison with coarsely ground black tea powders (BTPs), the superfine ground BTP with medium diameter 6.9 μm resulted in significant higher infusion yield of total polyphenols (TPP), caffeine, and water-soluble carbohydrate (WSC). The total water-soluble solids (WSS) of superfine BTP infusion increased markedly by twice due to the accelerated diffusion and enhanced solubility. High correlation between particle size and sedimentation ratio suggested improved dispersion stability of superfine BTP. The optimal dispersion of 0.1% superfine BTP in water was obtained by combination of homogenization and 0.08% CMC-Na formulation with 27.05% centrifugal sedimentation ratio.