丁胜，冯英委，高海成

(上海康识食品科技有限公司，上海 201103）

摘要：以蒸青绿茶为原料，通过正交试验开发了研磨冷萃工艺。在单因素实验的基础上，以萃取温度、研磨粒径、提放篮次数、萃取时间为自变量，以即饮茶饮料的氨酚比为考察指标，经过四因素三水平正交试验得出研磨冷萃的最佳工艺条件为：萃取温度30℃、研磨粒径＞25 目，占比90.5%、提放篮4 次、萃取时间10min。该条件下样品氨酚比为0.326。与对照组（常规萃取：萃取温度30℃，提放篮5 次，萃取时间60min）相比，萃取得率相当，风味相当，萃取时间缩短了50min，在保证成本和风味的前提下，极大地提高了生产效率，满足工业化生产。

关键词：即饮茶饮料；研磨冷萃；生产效率；风味；萃取得率

Development of Grinding Cold Brew Process for Ready to Drink Tea Beverage

DING Sheng，FENG Ying-wei，GAO Hai-cheng

〔Kangshi（Shanghai）Food Science and Technology Co.，Ltd.，Shanghai 201103，China〕

Abstract: Using steamed green tea as raw material，the grinding cold brew process was optimized by an orthogonaltest using the ratio between amino acid and polyphenol as the index. The optimum conditions were determined asfollows: extraction temperature 30℃，the ratio of grinding size > 25 mesh was 90.5%，lift basket 4 times，andextraction time 10 min. The ratio between amino acid and polyphenol of this sample was 0.326，compare with thecontrol group（normal extraction: extraction temperature 30℃，lift basket 5 times，and extraction time 60min），andthe extraction yield and flavor were approximate. The exaction time was greatly reduced which could meet theproduction of read to drink tea beverages.

Key words: ready to drink tea beverage；grinding cold brew；production efficiency；flavor；extraction yield

中图分类号：TS272             文献标志码：A              文章编号：1007-7871（2023）03-0030-05

2023，Vol.26，No.3