食品科学

• 工艺技术 • 上一篇    下一篇

双螺杆挤压苦荞茶生产工艺参数的优化

赵 琳,黄润庭,蔡鲁峰,吴 硕,李宗军*   

  1. 湖南农业大学食品科学技术学院,食品科学与生物技术湖南省重点实验室,湖南 长沙 410128
  • 出版日期:2015-02-25 发布日期:2015-02-16
  • 通讯作者: 李宗军

Optimization of Process Parameters for Double Screw Extruded Buckwheat Tea

ZHAO Lin, HUANG Runting, CAI Lufeng, WU Shuo, LI Zongjun*   

  1. Hunan Province Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology,
    Hunan Agricultural University, Changsha 410128, China
  • Online:2015-02-25 Published:2015-02-16
  • Contact: LI Zongjun

摘要:

以苦荞茶为研究对象,在单因素试验的基础上,选取模头温度、水分含量、螺杆转速3 个因素,以总黄酮含量和抗氧化能力综合评分为考察指标进行试验设计,采用响应面法优化挤压苦荞茶生产工艺。结果表明:最优工艺参数是模头温度79 ℃、螺杆转速150 r/min、水分含量24%,该条件下生产挤压苦荞茶产品的综合评分预测值为7.47,验证实验所得实际值为7.39,实测结果与预测值吻合良好。该工艺生产的苦荞茶冲泡稳定性好,茶汤清澈,为双螺杆挤压技术加工新型功能茶提供了理论依据,具有推广潜力。

关键词: 苦荞茶, 挤压技术, 响应面法

Abstract:

The production of double screw extruded buckwheat tea was optimized by investigating the effects of three
extrusion parameters including extruder head temperature, screw speed and water content on total flavonoid content and
antioxidant capacity by single factor method and response surface methodology. The results showed that the optimum
process parameters were 79 ℃, 150 r/min, 24% for extruder head temperature, screw speed and water content, respectively.
The predicted and observed comprehensive evaluation scores of extruded buckwheat tea obtained under these conditions
were 7.47 and 7.39, respectively, suggesting good agreement. The prepared buckwheat tea had excellent brewing stability,
high clarity and perfect flavor. This study provides a technical support for dual-screw extrusion technology for the processing
of functional tea, and has a great potential for popularization.

Key words: buckwheat tea, extrusion, response surface methodology

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