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投稿时间：2025-09-30
投稿时间：2025-09-30
中文摘要: 该文以青砖茶为研究对象，首先优化浸提条件，采用纳滤技术选择性脱除氟离子，经喷雾干燥后制备脱氟速溶青砖茶粉；随后利用模糊数学感官评价确定无糖青砖茶饮料的最佳配方，分析贮藏期间的品质变化，并对其货架期进行预测。结果表明：最佳浸提条件为浸提温度80 ℃、茶水比1∶90 （g/mL）、浸提时间30 min；无糖青砖茶饮料的最佳配方为脱氟速溶青砖茶粉0.22%、抗坏血酸0.015%、茶氨酸0.025%、碳酸氢钠0.005%，该条件下的模糊数学评分最高（87.30）。在4、25 ℃和37 ℃条件下贮藏90 d，贮藏期间茶多酚、咖啡碱含量均符合GB/T 21733—2008《茶饮料》限量要求。4 ℃贮藏条件下，无糖青砖茶饮料品质最优，产品的预测货架期为9～12 个月。
Abstract:First，the extraction conditions of Qingzhuan tea were optimized，and nanofiltration was employed to selectively remove fluoride，followed by spray drying to prepare defluorinated instant Qingzhuan tea powder.Subsequently，fuzzy mathematics was employed to determine the optimal formulation for the sugar-free Qingzhuan tea beverage. The quality changes of the beverage during storage were analyzed and its shelf life was predicted. The results indicated that the optimal extraction conditions were extraction temperature of 80 ℃，tea-towater ratio of 1∶90 （g/mL），and extraction time of 30 min. The best formulation for the sugar-free Qingzhuan tea beverage was as follows:0.22% defluorinated instant Qingzhuan tea powder，0.015% ascorbic acid，0.025%theanine，and 0.005% sodium bicarbonate，and the product prepared with this formulation showed the highest fuzzy mathematics score of 87.30. After storage at 4 ℃，25 ℃，and 37 ℃ for 90 days，the content of tea polyphenols and caffeine met the GB/T 21733—2008 Tea beverages limits for tea beverages. The sugar-free Qingzhuan tea beverage stored at 4 ℃ had the best quality，with a predicted shelf life of 9-12 months.
keywords: defluorination Qingzhuan tea sugar-free tea beverage fuzzy mathematics formulation shelf life
文章编号：202606013 中图分类号： 文献标志码：
基金项目:国家重点研发计划项目（2021YFD1601102）；国家自然科学基金项目（32172636）；安徽省高校优秀青年教师培育项目（YQZD2025010）；安徽省优秀科研创新团队（2022AH010055）；国家现代农业产业技术体系建设专项资金项目（CARS-19）
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