Journal
JOURNAL OF FOOD ENGINEERING
Volume 223, Issue -, Pages 124-131Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2017.12.007
Keywords
Mechanical grinding; Instant black tea; Particle; Suspension; Precipitation
Categories
Funding
- Special Research Fund for the Doctoral Program of Higher Education [20130008130004]
- National Natural Science Foundation of China [31271611]
Ask authors/readers for more resources
Traditional manufacture of instant tea by extracting and drying results in limited raw material utilization ratio and complicated processing procedures. Here, ultrafine black tea powders (10-50 mu m) and coarse black tea powders (100-500 mu m) were prepared to investigate their properties after brewing for up to 30 min in boiling water. The size of a stably suspending particle was 12-15 mu m, which was not affected by the grinding method and particle microstructure. Hence, the particle size criterion to produce soluble ground instant tea is proposed to be < 12 mu m. Particles larger than 30 mu m, comprised of carbohydrates, lignin, and protein, precipitated. The raw material utilization ratio of ultrafine powder (50.12%) was higher than that of coarse powder (35.70%), resulting in a higher amount of soluble carbohydrates and suspended particles. Moreover, ultrafine grinding reduced the precipitation ratio by delivering more insoluble health-benefiting components to the suspending liquid. (C) 2017 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available