速溶茶冷冻干燥最佳冻干曲线的研究

Research of the freeze drying curve of the instant tea freeze drying

摘要: 通过建立速溶茶冷冻干燥的最佳工艺,为速溶茶的工业化生产提供了良好的数据基础。研究冷冻干燥过程中绿茶提取液浓度、溶液厚度、冻干温度、干燥时间、压强对速溶茶水分含量的影响,建立了冻干曲线,确定了速溶茶冷冻干燥的最佳工艺条件:绿茶提取液浓度20%²5%,溶液厚度为10mm,冻干温度-17℃,干燥时间8.5h,压强为0.1⁰.3mmHg。

Abstract: The optimum technology condition of the instant tea freeze drying was introduced and the basic data for commercial production of instant tea powder was showed in this article.The tea extraction became the tea powder by removing water in the extraction with freeze drying.Some of the factors which the tea powder moisture content was affected were studied, such as the extracted liquid concentration, the thickness of tea extraction in the freeze drying equipment, freezing and heating temperature and drying time.The freeze drying curve was built and the optimized freeze drying condition was obtained:the extracted liquid concentration was 20% ~ 25%, the thickness was 10mm, freezing temperature was-17℃, drying time was 8.5h, and the pressure was 0.1⁰.3mmHg.