摘要
优化海棠砖茶的最佳制作工艺,为海棠砖茶生产提供依据。以砖茶中总黄酮溶出量为参考指标,采用响应面优化法优化海棠砖茶制作工艺条件。通过单因素试验,分析原料颗粒大小、加水量、蒸制时间、压力、烘干温度、烘干时间6个因素对砖茶中总黄酮溶出量的影响。结果表明,原料颗粒大小、加水量、烘干时间对总黄酮溶出量影响较显著,并采用响应面设计优化砖茶的制作工艺。结果表明,最佳的砖茶制作工艺为原料颗粒大小0.250mm、原料与水的料液比5∶13(g/mL)、烘干时间2.40 h、蒸制时间3 min、压力2 mPa、烘干温度100℃。此条件下总黄酮溶出量最大,为55.26 mg/100 g。
To optimize the best production technology of Malus hupehensis brick tea and to provide the basis for the production of Malus hupehensis brick tea,response surface optimization method was used to optimize the processing conditions of Malus hupehensis brick tea based on the dissolution amount of total flavonoids in brick tea.Through single factor test,the effects of raw material particle size,water amount,steaming time,pressure,drying temperature and drying time on the dissolution of total flavonoids in brick tea were analyzed.The results showed that the raw material particle size,water amount and drying time had significant effects on the dissolution of total flavonoids,and the response surface design was used to optimize the production process of brick tea.The results showed that the best processing technology of brick tea was as follows:raw material particle size of 0.250 mm,adding water of 100 g raw material and 260 mL water,drying time of 2.40 h,steaming time of 3 min,pressure of 2 mPa,and drying temperature of 100℃.Under the condition,the maximum amount of total flavonoids was 55.26 mg/100 g.
作者
虢梦佳
杨曼婷
扶番
王鹤
李志鸿
GUO Mengjia;YANG Manting;FU Pan;WANG He;LI Zhihong(College of Biology and Pharmacy,China Three Gorges University,Yichang 443002;Hubei Bioenzyme Engineering Technology Research Center,Yichang 443002)
出处
《食品工业》
CAS
2023年第12期51-56,共6页
The Food Industry
关键词
湖北海棠
贴梗海棠
降尿酸
总黄酮
Malus hupehensis(Pamp.)Rehder
Chaenomeles speciosa(Sweet)Nakai
reduced uric acid
total flavonoids
