红茶提香工艺参数的优化
Parameter Optimization of Black Tea Aroma Improving Process
吴丽莉 1聂占一 1屈阳敏 1龙维明 2周继荣1
作者信息
- 1. 园艺植物生物学教育部重点实验室/华中农业大学园艺林学学院,湖北武汉430000
- 2. 湖北宣恩维民实业有限公司,湖北宣恩445500
- 折叠
摘要
[目的]确定红茶提香工艺的主要技术参数,改善红茶品质.[方法]采用2因素完全随机设计和正交试验研究了提香工艺对红茶品质的影响.[结果]完全随机试验结果显示,温度在105℃时,时间在10~30 min各茶样香气、滋味和感官审评总分明显高于其他处理;随着温度升高、时间延长,L?和H a?b?值变小,色泽向红、暗方向变化;随着温度升高,茶多酚、茶黄素等成分含量显著降低(P<0.05).正交试验结果表明,随着含水量增加,香气、滋味和感官审评总分呈下降趋势;随着温度升高和时间的延长,香气、滋味和总分先增后减,在95℃、30 min时,得分较高.[结论]综合来看,红茶提香工艺参数为红茶含水量控制在6%左右,提香机温度控制在95~105℃,提香时间20 min左右.
Abstract
[Objective] To determine the main technical parameters of black tea aroma improving process,and make the quality of black tea bet-ter. [Method]Using two factors complete random design and orthogonal experiment to study the effect of aroma extracting on black tea quality. [Result]The complete random test showed:The tea samples with temperature at 105 ℃,time at 10-30 min,the tea aroma,taste and sensory evaluation total scores apparently higher were than those of other treatments;With the increase of temperature and time,the values of L? and H a? b? lessening,and the color changes in red and dark directions;With the increase of temperature,the contents of tea polyphenols and theaflavins decreased significantly (P<0. 05). The results of orthogonal test showed that with the increase of tea moistures,aroma,taste and sensory evaluation to-tal scores showed a downward trend;With the increase of temperature and time,the aroma,taste and total scores increased first and then decreased,at 95℃ and 30 min,the scores were higher. [Conclusion]Overall,parameters of black tea aroma extracting:black tea moistures controlled around 6%, aroma extracting machine temperature controlled between 95℃ and 105℃,Aroma extracting time was about 20 min.
关键词
红茶/提香/品质Key words
Black tea/Aroma extracting/Quality引用本文复制引用
基金项目
中央高校基本科研业务费专项资金资助项目(2013PY012)
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据