摘要
以酸枣叶为主要原料,采用传统发酵茶制作方法研制发酵型酸枣叶茶。通过单因素试验研究白砂糖添加量、发酵剂接种量、发酵温度、发酵时间对发酵型酸枣叶茶制作工艺的影响,再通过响应面优化试验,得到发酵型酸枣叶茶的最佳制作工艺条件。结果表明,发酵型酸枣叶茶的最佳工艺条件为白砂糖添加量10%,发酵剂接种量2.0%,发酵温度40℃,发酵时间9 h,泡茶时间20 min。在此条件下,发酵型酸枣叶茶外形完整呈黄褐色,茶汤清亮透明呈黄橙色,发酵香气明显,有微弱苦味。
With sour jujube leaves as the main raw material,fermented sour jujube leaf tea was developed in the traditional fermented tea production method and operation points.Through single-factor experiments,the effects of white sugar addition,starter culture inoculation,fermentation temperature and fermentation time on the production process of fermented jujube leaf tea were studied,and then the optimal control test of response surface was carried out to obtain the optimal production process conditions of fermented jujube leaf tea.And the indicators of moisture content and total ash mass fraction of tea after testing all met the national standards.The test results showed that the optimal process conditions for fermented jujube leaf tea were 10%white sugar added,2.0%starter culture inoculation,40℃fermentation temperature,9 h fermentation time,and 20 min brewing time.Under these conditions,the shape of fermented jujube leaf tea was complete yellow-brown,the tea soup was bright and transparent and yellow-orange,the fermentation aroma was obvious,and there was a weak bitter taste.
作者
郭芳
王瑞
冯彩平
王唯一
GUO Fang;WANG Rui;FENG Caiping;WANG Weiyi(Department of Biological and Food Engineering,Lvliang University,Lvliang,Shanxi 033000,China)
出处
《农产品加工》
2025年第3期29-33,37,共6页
Farm Products Processing
基金
山西省应用基础研究计划青年项目(202303021212505)
吕梁市科技重点研发项目(2022NYGG27)
横向项目(LLXYHX2022-075)。
关键词
酸枣叶
发酵型茶
响应面试验
sour jujube leaves
fermented tea
response surface test
