摘要
为探究冲泡条件对灵芝茯茶茶汤品质的影响,以灵芝茯茶为原料,利用单因素试验研究茶水比、冲泡温度、冲泡时间对茶汤风味的影响,设计三因素三水平正交试验,结合感官评价及茶汤内8种主要风味成分含量,对其进行主成分分析,筛选出灵芝茯茶的最佳冲泡条件。结果表明,茶水比、冲泡温度和冲泡时间均对灵芝茯茶茶汤的风味有明显影响。通过主成分分析将11个指标简化为2个主成分,其累积方差贡献率为86.939%,综合评价结果显示,在茶水比3∶150(g/mL)、冲泡温度100℃、冲泡时间3 min条件下,茶汤的综合得分最高,为灵芝茯茶的最佳冲泡条件。
This paper aimed to explore the effects of brewing conditions on the quality of Ganoderma lucidum fu brick tea infusion.With G.lucidum fu brick tea as raw material,the effects of tea/water ratio,brewing temperature and brewing time on the flavor of the tea infusion were studied using single factor experiment.Then a three-factor and three-level orthogonal experiment was designed to determine the optimal brewing conditions based on the comprehensive score which was achieved by evaluating sensory quality and eight main flavor components,followed by principal component analysis(PCA).The results showed that tea/water ratio,brewing temperature and brewing time all had significant effects on the flavor of G.lucidum fu brick tea infusion.By PCA,11 indicators indexes were integrated into 2 principal components,with a cumulative variance contribution rate of 86.939%.The comprehensive evaluation demonstrated that under the conditions of tea/water ratio 3∶150(g/mL),brewing temperature 100℃ and brewing time 3 min,the tea infusion had the highest comprehensive score,and these were the optimal brewing conditions for G.lucidum fu brick tea.
作者
郑涵予
高颖
汪芳
陈建新
陈根生
金诗艺
杜琪珍
尹军峰
ZHENG Hanyu;GAO Ying;WANG Fang;CHEN Jianxin;CHEN Gensheng;JIN Shiyi;DU Qizhen;YIN Junfeng(Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,Zhejiang,China;College of Food and Health,Zhejiang Agriculture and Forestry University,Lin'an 311300,Zhejiang,China;Zhejiang Jinfu Tea Industry Co.,Ltd.,Longquan 323799,Zhejiang,China)
出处
《食品研究与开发》
CAS
2024年第2期138-144,共7页
Food Research and Development
基金
国家茶叶产业技术体系项目(CARS-19)
灵芝茯茶新产品研发项目(2022330101001319)。
关键词
灵芝茯茶
冲泡条件
茶汤风味
主成分分析
茶汤成分
Ganoderma lucidum fu brick tea
brewing conditions
flavor of tea infusion
principal component analysis
components of tea infusion
