摘要
采用旋转回归正交组合设计，研究了温度，ｐＨ、供氧及发酵时间等因子对悬浮发酵红茶色素形成的综合效应，建立了以茶黄素（ＴＦｓ）、茶红素（ＴＲｓ）和ＴＲｓ／ＴＦｓ为目标函数的数学模型。借助模型研究了各因子及其交互作用对ＴＦｓ含量的影响，结果表明：发酵过程中采取先高温后逐步降低温度、降低ｐＨ值和早期充分供氧，有利于ＴＦｓ的积累。对数学模型进行计算机选优，筛选出ＴＲｓ和ＴＲｓ／ＴＦｓ取值限分别在１０％～１２％和１０～１２的悬浮发酵体系的最佳因子组合为：温度２８５～２９０℃，ｐＨ４６～４８，供氧１３０～１５０ｍｌ／ｍｉｎ，发酵时间（ＦＴ）５５５～５８９ｍｉｎ。
By applying the combinationdesign of rotational regression orthorogonal,the
synthetical effects of major factors such as temperature,pH,oxygen supply and
fermentation time(FT) on the pigment formation of suspension-fermented black tea were
studied.Mathematical models with theaflavins(TFs),thearubigins(TRs) and TRs/TFs as
target functions were set up.The effectsof each factor and interaction among factors on
the TFs content were studiedwithmodelanalysis.The results showed
thattemperature-variable fermentation from high to low temperature in the fermentaion
process could result high TFs content.The TFs accumulation was promoted by decreasing
pH value and supplying sufficient oxygen at the early period of fermentation process.By
computer simulation,the mathematical models were analyzed and the optimum factor
combination based on TRs content from 10 to 12 percent and TRs/TFs ratio from 10 to
12 was determined as temperature 285-290,pH 46-48,oxygen supply 130-150 ml/min and
fermentationtime(FT) 555-589minute.
出处
《茶叶科学》
CAS
CSCD
1999年第1期55-60,共6页
Journal of Tea Science
基金
安徽省自然科学基金
关键词
红茶饮料
鲜叶匀浆
悬浮发酵
数学模型
BlackteabeverageTeafreshleafhomogenatesSuspension fermentationMathematical model
