A method for producing superfine black tea powder with enhanced infusion and dispersion property

作者：Xiao, Weihua; Zhang, Yang; Fan, Chongxin; Han, Lujia^*

来源：Food Chemistry, 2017, 214: 242-247.

DOI：10.1016/j.foodchem.2016.07.096

• Black tea powder
• Superfine grinding
• Particle size
• Infusion
• Dispersion

Tea is rich in healthy components including polyphenols, caffeine, gallic acids, and others. Current technology of tea infusion and extraction leads to more than 40% soluble solids wasted in spent leaf. To increase the bioaccessibility of black tea, we report a method of pulverization treatments including general and superfine grinding to reduce the particle size. In comparison with coarsely ground black tea powders (BTPs), the superfine ground BTP with medium diameter 6.9 mu m resulted in significant higher infusion yield of total polyphenols (TPP), caffeine, and water-soluble carbohydrate (WSC). The total water-soluble solids (WSS) of superfine BTP infusion increased markedly by twice due to the accelerated diffusion and enhanced solubility. High correlation between particle size and sedimentation ratio suggested improved dispersion stability of superfine BTP. The optimal dispersion of 0.1% superfine BTP in water was obtained by combination of homogenization and 0.08% CMC-Na formulation with 27.05% centrifugal sedimentation ratio.

• 出版日期2017-1-1
• 单位中国农业大学