响应面法优化绿茶微波真空干燥工艺条件  

Microwave-vacuum Drying of Green Tea Leaves

作　　者：张丽晶[1] 林向阳[1] 彭树美[1] 李雁晖[1] 娄广庆[1] 朱榕璧[1] 张宏[1] 

机构地区：[1]福州大学生物科学与工程学院,福建福州350108

出　　处：《食品科学》2009年第22期122-125,共4页Food Science

摘　　要：采用微波真空干燥绿茶,单因素试验结果表明:微波功率、真空度及干燥时间对茶叶氨基酸得率影响较大;通过响应面回归分析,得到微波真空干燥绿茶的优化工艺条件为微波功率784W、真空度65.8kPa、干燥时间11.3min。在此最优条件下,氨基酸得率为3.75%。Amino acids are believed to be important to green tea quality.In this paper,green tea leaves were dried using microwave under vacuum,and effect of this processing on the amino acids content in the tea leaves was determined.Single-factor experi-ments showed that amino acids content was influenced by microwave power,vacuum degree and heating time.Through response surface analysis,the optimum drying conditions were obtained as follows：the microwave power 784 W,vacuum degree 65.8 kPa and heating time 11.3 min,with the amino acids content at 3.75% under such conditons.

关 键 词：绿茶 微波真空干燥 氨基酸 响应面法 

分 类 号：TS272.4[农业科学—茶叶生产加工]