中国食品学报2013，Vol.13Issue(2)：116-122,7.
响应面法优化液态悬浮发酵红茶茶汤的工艺条件
Optimization of Process Condition in the Suspension-Fermented Black Tea Soup Technology by Response Surface Method
周昀 1陈躬瑞 2黄椿(镒) 1付燕秋 1倪莉1
作者信息
- 1. 福州大学食品科学技术研究所 福州350108
- 2. 福建生物工程职业技术学院 福州350002
- 折叠
摘要
Abstract
The result of fractional factorial and augment experiment showed that the optimum processing parameters to achieve the best ratio between TRs and TFs were fermentation time 35 min, oxygen supply 26.5 mL/min, temperature 30～35 °C and gradually increased pH from 5.5 to 6. Based on an overall consideration of the result above, the most prominent factors affected on black tea pigments were reaclion pH, temperature and time. With the three factors, Response Surface Method was built to optimize the process condition of the suspension-fermented black tea technology. According to the result of Response Surface analysis, the optimum conditions of process were pH 5.8, temperature 30 ℃ and time 29.5 min.关键词
红茶茶汤/悬浮发酵/响应面法Key words
black tea infusion/ fermentation in aqueous suspension/ response surface method引用本文复制引用
周昀,陈躬瑞,黄椿(镒),付燕秋,倪莉..响应面法优化液态悬浮发酵红茶茶汤的工艺条件[J].中国食品学报,2013,13(2):116-122,7.
