| Issue |
E3S Web Conf.
Volume 185, 2020
2020 International Conference on Energy, Environment and Bioengineering (ICEEB 2020)
|
|
|---|---|---|
| Article Number | 04030 | |
| Number of page(s) | 5 | |
| Section | Chemical Engineering and Food Biotechnology | |
| DOI | https://doi.org/10.1051/e3sconf/202018504030 | |
| Published online | 01 September 2020 | |
Technology optimization study on high fragrance cold solubility instant powder of Hubei Qingzhuan tea produced by freeze-drying method
1 College of Food Technology, Wuhan Business University, Wuhan, China
2 School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
Although Chinese instant tea powder production ranks first in the world, instant dark tea powder was rare in the market. Zhaoliqiao, Changshengchuan and Yangloudong Qingzhuan tea were used to optimize the technology process of high fragrance cold solubility instant powder while absorbance value was taken as detection index by single factor experiments combined with orthogonal experiments, which could provide a beneficial reference for deep utilization of Hubei Qingzhuan tea. The data showed the particle size of tea, tea-water ratio and extracting temperature significantly affected the extraction efficiency while extraction time did little. The extraction efficiency was the highest when using 120-mesh dark tea, extracting with 1:40 tea-water ratio, and extracting temperature of 100℃.
© The Authors, published by EDP Sciences, 2020
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