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中国精品科技期刊2020
黄梦姣, 刘宁, 孙玉姣, 陈雪峰. 三种茶渣挤压改性及水合特性研究[J]. 华体会体育, 2018, 39(8): 24-28,33. DOI: 10.13386/j.issn1002-0306.2018.08.005
引用本文: 黄梦姣, 刘宁, 孙玉姣, 陈雪峰. 三种茶渣挤压改性及水合特性研究[J]. 华体会体育, 2018, 39(8): 24-28,33. DOI: 10.13386/j.issn1002-0306.2018.08.005
HUANG Meng-jiao, LIU Ning, SUN Yu-jiao, CHEN Xue-feng. Extrusion modification and hydration properties of three tea residues[J]. Science and Technology of Food Industry, 2018, 39(8): 24-28,33. DOI: 10.13386/j.issn1002-0306.2018.08.005
Citation: HUANG Meng-jiao, LIU Ning, SUN Yu-jiao, CHEN Xue-feng. Extrusion modification and hydration properties of three tea residues[J]. Science and Technology of Food Industry, 2018, 39(8): 24-28,33. DOI: 10.13386/j.issn1002-0306.2018.08.005

三种茶渣挤压改性及水合特性研究

Extrusion modification and hydration properties of three tea residues

  • 摘要: 以绿茶、红茶、普洱茶茶渣为原料,采用挤压法对其进行了改性,测定了改性后茶渣的水溶性、持水力、膨胀力。结果表明,绿茶渣、红茶渣挤压改性的较佳条件为:螺杆转速630 r/min、含水量28%、物料粒度20目;普洱茶渣挤压改性的较佳条件为:螺杆转速540 r/min,含水量40%,物料粒度20目。三种茶渣分别在较佳挤压条件下进行二次挤压后,绿茶、红茶、普洱茶渣的水溶性多糖含量分别为5.33%、4.63%、5.12%,红茶渣水溶性、持水力、膨胀力分别提高了64.71%、16.67%、52.38%,绿茶渣水溶性、膨胀力分别提高了7.41%、17.86%,普洱茶渣水溶性提高了86.21%。

     

    Abstract: The modificaditon was conducted by an extrusion method using tea residues of green tea,black tea,respecticely. And the water solubility,water holding capacity and swelling power of the modified tea residues were determined. The experimental results showed that the optimum conditions of extruding the green tea and black tea residues were as follows:screw speed 630 r/min,moisture content 28%,residue particle size 20 mesh. The optimum conditions for extruding the puer tea residue were as follows:screw speed 540 r/min,moisture content 40%,residue particle size 20 mesh. Under the optimum extrusion conditions,the content of water-soluble polysaccharides in green tea,black tea and puer tea modified by double extrusions were 5.33%,4.63% and 5.12%,respectively. After double-extrusion,the water solubility,water holding capacity and swelling power of black tea leave increased by 64.71%,16.67% and 52.38%,respectively. The water solubility and water holding capacity of green tea residues increased by 7.41%,17.86%,respectively. The water solubility of puer tea residues was increased by 86.21%.

     

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