摘要
对初制红茶进行不同温度、时间、湿度的湿热工艺处理,正交试验参数分别为温度(30,45,60℃),时间(6,8,10 h),湿度(50%,60%,70%),再加工茶样进行感官审评和理化成分分析。感官审评结果表明,湿热工艺处理可显著提高茶样感官品质;理化分析结果表明,可溶性糖受3因素影响均极显著,且影响程度为温度>时间>湿度;游离氨基酸受温度和时间影响均表现极显著性;可溶性蛋白质受温度影响显著,且与温度呈负相关;水浸出物受湿度影响极显著;茶黄素类(TFs)和茶褐色类(TBs)受温度、湿度影响极显著;茶红素类(TRs)受温度、时间影响极显著,受湿度影响显著。综合各因素确定本研究最优湿热工艺为45℃,6 h,60%。
This experiment treated primary black tea with orthogonal test of different temperature,time and humidity,which treatment parameters as temperature at 45 ℃, 30 ℃ and 60 ℃, humidity at 50%, 60% and 70%, time at 6 h, 8h and 10 h, respectively. The treated samples were taken sensory evaluation, physical and chemical composition analysis.By sensory evaluation, we found that later heat-moisture treatment significantly enhanced the sensory quality of tea samples. Chemical analysis indicated that soluble sugars were influenced significantly by three factors and the order of the influence degree of them was temperature 〉time 〉humidity, free amino acids were affected by temperature and time significantly, and soluble protein was affected by temperature significantly and negative correlation with temperature, and water extract was influenced by humidity significantly. Theaflavins（TFs） were influenced by the temperature, humidity and time significantly, and the order of the influence degree of three factors was humidity〉 temperature〉 time. Thearubigins（TRs） were influenced by the temperature and time significantly, and influenced by the humidity, and the order of three factors was humidity 〉temperature〉 time. Theabrowns（TBs） were only affected by temperature, humidity significantly. The optimal damp heat process of this study integrated all factors was 45 ℃, 6 h, 60%.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2016年第7期176-183,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
福建省‘2011协同创新中心’中国乌龙茶产业协同创新中心专项[闽教科(2015)75号]
关键词
湿热工艺
红茶
感官审评
生化成分
正交试验
heat-moisture process
black tea
sensory evaluation
biochemical components
orthogonal test
