摘要
本文以不同花色白茶为原料,通过在单因素实验基础上采用响应面法优化三种不同花色白茶浸提工艺,建立了不同花色白茶浸提液感官评价与浸提温度、浸提时间和液料比因子的回归方程。研究结果表明:白毫银针最优浸提工艺参数为浸提温度为80℃、浸提时间为49 min、液料比为17.50∶1 m L/g,感官评分为87.21分;白牡丹最优浸提工艺参数为浸提温度为90℃、浸提时间为50 min、液料比为17.50∶1 m L/g,感官评分为91.72分;寿眉最优浸提工艺参数为浸提温度为100℃,浸提时间为53 min,液料比为16.00∶1 m L/g,感官评分为95.22分。此方法各模型验证值与预测值接近,拟合度好,可用于大批量生产。
In this paper, three different varieties white tea leaching techniques were optimized by using the response surlace methodology on the basis of single factor experiment. Our research established a regression equation between the different varieties white tea leached techniques sensory evaluation and extraction temperature, extraction time, liquid ratio. The results showed that the optimum extraction conditions were as follows ： the extraction temperature was 80℃, the extraction time was 49 min and the ratio of liquid to material was 17.50：1 mL/g,and the sensory score of 87.21 points.The optimum extraction parameters of white peony were the extraction temperature of 90℃ ,The extraction time was 50 min, and the ratio of liquid to material was 17.50：1 mL/g and the sensory score of 91.72 points.The extraction temperature was 100℃, the extraction time was 53 min,the ratio of liquid to material was 16.00：1 mL/g and the sensory score of 95.22 points.The verification value of each method is close to the predicted value, and the fitting degree is good and can be used for mass production.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第23期129-136,共8页
Science and Technology of Food Industry
基金
国家现代农业(茶叶)产业技术体系建设专项资金项目(CARS-19)
国家自然科学基金(31270735)
福建省茶叶精深加工产业技术公共服务平台基金项目(2014N21020026)
关键词
白茶
浸提工艺
响应面法
品质研究
感官评分
white tea
leaching process
response surface method
quality research
sensory score
