福建农业学报2024，Vol.39Issue(2)：225-236,12.DOI:10.19303/j.issn.1008-0384.2024.02.013
响应面法优化高品质茶叶木炭烘焙参数
Response Surface-optimized Tea Charcoal Baking
摘要
Abstract
[Objective]Charcoal baking in processing tea was optimized.[Methods]Fuzzy sensory evaluation score was used as the criterion in a 3-factors-3-levels response surface experiment to optimize the temperature(A),leaves spreading thickness(B),and time(C)of the tea baking with burning charcoal.A linear regression model was established for the process.Actual and theoretical sensory evaluations on the resulting tea were compared to determine the effect of the baking on tea quality and reliability of the quadratic regression model in predicting the result.[Results]The optimized charcoal baking spread tea leaves 3 cm thick and held at 82℃for 126 min.The main aromatics in the baked tea included trans-nerol,farnesene,plant alcohol,and indole in contents corresponded to the rated grade.The major biochemicals were tea polyphenols,soluble sugars,amino acids,and caffeine in contents reflected the color and taste of the brewed tea.The sensory panel and the fuzzy evaluation on the tea yielded agreeable results.[Conclusion]The fuzzy sensory evaluation model appeared to be applicable for determining the process conditions of tea charcoal baking.关键词
茶叶烘干/模糊数学/感官评价/响应面设计Key words
Tea charcoal baking/fuzzy mathematical model/sensory evaluation/response surface experiment分类
轻工纺织引用本文复制引用
高育森,任金波,林婷,吴传宇..响应面法优化高品质茶叶木炭烘焙参数[J].福建农业学报,2024,39(2):225-236,12.基金项目
福建省教育厅项目(JAT210088、JAT200097) （JAT210088、JAT200097）
