食品工业科技2017，Vol.38Issue(23)：129-136,8.DOI:10.13386/j.issn1002-0306.2017.23.026
响应面法优化不同花色白茶浸提工艺
The extraction technology of different varieties white tea by response surface methodology
摘要
Abstract
In this paper,three different varieties white tea leaching techniques were optimized by using the response surface 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.关键词
白茶/浸提工艺/响应面法/品质研究/感官评分Key words
white tea/leaching process/response surface method/quality research/sensory score分类
轻工纺织引用本文复制引用
李磊磊,周子维,游芳宁,李晓静,杨云,孙云,欧鸥,张国辉..响应面法优化不同花色白茶浸提工艺[J].食品工业科技,2017,38(23):129-136,8.基金项目
国家现代农业(茶叶)产业技术体系建设专项资金项目(CARS-19) （茶叶）
国家自然科学基金(31270735) （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). （2014N21020026）
