5工艺技术《食品工业》2023年第44卷第1期滇黄精颗粒茶的加工技术马妮，王玉欠，高明菊，周家明，赵爱，王朝梁1.文山学院文山三七研究院（文山663000）；2.云南省三七工程技术研究中心（文山663000）摘要选择经九蒸九晒传统炮制而得的滇黄精为主要原料,经粉碎、混合、制粒成型、干燥和烘焙提香等工序,考察各关键工序参数,优选最佳加工技术条件。以颗粒茶的成型性、颗粒形态色泽、滋味、冲泡性为考察指标,通过单因素试验确定原料粒径、黏合剂筛选、黏合剂与原料用量配比、干燥温度、烘焙提香温度及时间,优选最佳技术方法。结果表明,滇黄精颗粒茶最佳制备条件:制滇黄精粉末过0.150mm筛,黏合剂采用8%羟丙甲纤维素(HPMC),用量采用主原料的30%,混合搅拌均匀,挤压制粒成型,于80℃干燥,于140℃烘焙提香10min。该条件加工所得的产品辅料用量较少,具有独特的滇黄精风味,香味浓郁,泡制的茶汤清澈明黄,外观、形状、色泽、口感俱佳。关键词滇黄精颗粒茶;加工;技术研究ProcessingTechnologyofPolygonatumkingianumGranuleTeaMANi,WANGYuqian,GAOMingju,ZHOUJiaming,ZHAOAi,WANGChaoliang1.WenshanInstituteWenshanSanqiResearchInstitute(Wenshan663000);2.YunnanProvinceSanqiEngineeringTechnologyResearchCenter(Wenshan663000)AbstractThePolygonatumkingianumproducedbytheninesteamingandninedryingwaschosenasthemainrawmaterial,aftercrushing,mixing,granulation,dryingandbakingoftheincense,thekeyprocessparameterswereinvestigated,andthebestprocessingtechnicalconditionwaspreferred.Takingthemoldingnature,grainshape,color,tasteandbrewingofgranuleteaastheinvestigationindicators,rawmaterialparticlesize,adhesivescreening,adhesiveandrawmaterialdosageratio,dryingtemperature,bakingflavortemperatureandtimeweredeterminedbyone-factortest,tooptimizethebesttechnicalmethod.TheresultshowedthatthebestpreparationconditionwasthatPolygonatumkingianumpowderover0.150mmsieve,binderof8%HPMC,30%ofthemainrawmaterial,mixedevenly,extrusionpelleting,80℃dry,140℃bakingflavorfor10min.TheproductsprocessedunderthisconditionhaveanuniqueflavorofPolygonatumkingianumandrichfragrance,andtheamountofauxiliarymaterialisless.Thesoakedteasoupisclearandbrightyellow,withgoodappearance,shape,colorandtaste.KeywordsPolygo...
