Study On Microencapsulation Of Fenghuang Camellia Sinensis Flavor

The Fenghuang tea was used as raw material in the research, The aroma components of FengHuangCamellia sinensis were extracted by the steam distillation extraction and the simultaneous distillationextraction method, and“extracting temperature, extracting time, concentration temperature and vacuumdegree”，which affected the steam distillation extraction method, were studied; and then the aromacomponents were analyzed by GC-MS. The preparation technology of flavor microcapsules were studied,and the effect of wall-material ratio, homogeneous time, the amount of emulsifier, the core wall ratio onembedding rate were studied. The effect of outlet air temperature, inlet air temperature, feed rate on thespray drying method were studied; The total bacterial count and the moisture of microcapsules weredetermined; The additive amount of microcapsules was determined in instant tea powder by sensoryevaluation. The effect of additive amount of microcapsules on the properties of the instant tea were studiedby the comparison of the caking, mobility, adhesion among microcapsules, instant tea and mixed teapowder.The results showed that: the optimum extraction conditions for tea aroma components by the steamdistillation was: the extraction time was2h at75℃, the vacuum degree was0.08Mpa, the concentrationtemperature was40℃, and in this condition, the extraction rate reached0.6098%. The order of factors,which affected the rate of tea aroma components, was extraction time> concentrated temperature> vacuumdegree> extraction temperature; In the optimum technological conditions,25kinds of aroma componentswere extracted by steam distillation extraction method. Alcohols, esters and phenols were the main aromacomponents, and consisiting of27.5%,24.2%and19.05%respectively in total aroma components.88kinds of aroma components were extracted by simultaneous distillation extraction method. Alcohols, estersand phenols were the main aroma components, and account for15.7%、25.4%and15.5%respectively inthe total aroma components.3,7-dimethyl-1,5,7-octatrien-3-ol, which was the characteristic and the mainaroma components of FengHuang Camellia sinensis. The optimal parameters of microcapsule emulsionpreparation were that wall-material ratio (acacia: β-CD) was1:7(g/g), homogeneous time was5min,amount of emulsifier (Tween-80and Tween-20mixture ratio of1:1v/v) was1%, core wall ratio(FengHuang Camellia sinensis flavor: wall) was1:7(g/mL). The order of factors, which affected the rateof microcapsule embedding, was: wall-material ratio> homogeneous time> amount of emulsifier> corewall ratio. The optimum conditions of spray drying of microcapsule were that the outlet air temperaturewas170℃, the inlet air temperature was70℃, the feed rate was30(r/min). The order of factors, whichaffected the rate of microcapsule collection, was outlet air temperature> inlet air temperature> feed rate.The optimal additive amount of microcapsules in the instant tea was10%. The instant tea aromamore richand pure, taste more homozygous. The moisture content of microcapsules was0.15%; Determination ofmoisture microcapsules (GB/T5009.3-2010) limit was≤1%, aerobic bacterial count was≤10（CFU/g）;Determination of the microcapsules aerobic bacterial count (GB47892-2010) limit was≤10000（CFU/g）,and all fit the national standards. Microcapsules were irregular round. The mobility of the instant tea tendedto1, so the mobility of instant tea was enhanced after adding microcapsule. The properties of caking,adhesion of instant tea had significant improvements after adding microcapsule.