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范文编号:HG164 范文字数:16610,页数:37 摘 要：本范文运用微波杀青、超声波辅助提取、微波真空冷冻干燥等技术及其新型设备，以中低档鲜绿茶为原料制备超微绿茶粉、绿茶提取物（速溶茶粉），通过不同杀青、提取、干燥等工艺方法和不同的工艺条件，对超微绿茶粉、绿茶提取物（速溶茶粉）的品质影响做了实验。用物理检测、感观评价、仪器分析、化学试验等检测后得出结论：应用新型滚筒式微波杀青和干燥技术制备超微绿茶粉，在杀青时间50S、杀青功率8KW的条件下，不仅色、香、味俱佳，并提高了产品的复水性，干燥时间只为热风干燥的约 1/4；应用新型微波冷冻真空干燥技术加工制成的绿茶提取物（速溶茶粉），不仅大大缩短了干燥时间，且冷溶性好，又最大程度地保留绿茶中营养成分，产品品质提高。本文还运用中试装置进行了超微绿茶粉、绿茶提取物（速溶茶粉）制备新工艺优化。 关键词：微波；超声；超微绿茶粉；绿茶提取物 Abstract: This project involves the preparation of ultramicro green tea powder and green tea extract(instant tea powder)from low medium grade fresh tea leaves using microwave fixation, ultrasound-assisted extraction, microwave freeze drying under vacuum with new instruments, and experimentation on the tea quality effects of different fixation, extraction and drying methods using various experimental parameters.The results were obtained through physical determination, sensory evaluation, instrumental analysis and chemical experimentation. Using new drum-type microwave fixation at 8KW of the irradiation power within 50s and new drying technology for the preparation of ultromicro green tea powder, the color, smell and taste were all good, and the re-hydration quality of products was improved .Apart from that, the drying time of the new technology was one fourth of the heated-air drying’s; By using new microwave vacuum freezing drying technology, first of all, the drying time was immensely reduced; Secondly, the low-temperature solubility of the products became much better in comparison with conventional methods; Lastly, the quality of the prodcuts was enhanced since more nutrition was retained in the product through freezing drying. This project also involves the pilot tests of preparation of green tea powder and green tea extrat(instant tea powder) using new technology. Keywords：Ultramicro green tea powder, Green tea extract, Microwave, Ultrasound 目 录 中文摘要 I
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