杜仲雄花茶加工中护绿工艺响应面优化  

Green-protecting Process Optimization in Processing of Eucommia Male Flower Tea by Response Surface Analysis Method

作　　者：付卓锐[1] 董娟娥[2] 马希汉[3] 

机构地区：[1]西北农林科技大学林学院,陕西杨凌712100 [2]西北农林科技大学生命科学学院,陕西杨凌712100 [3]西北农林科技大学理学院,陕西杨凌712100

出　　处：《农业机械学报》2010年第4期145-150,共6页Transactions of the Chinese Society for Agricultural Machinery

基　　金："十一五"国家科技支撑计划资助项目(2006BAD18B03);西北农林科技大学青年骨干支持计划项目

摘　　要：针对杜仲雄花茶在加工过程中易变色的问题,通过利用盐离子、柠檬酸、抗坏血酸和杀青等处理抑制杜仲雄花的褐变以实现护绿的效果。在单因素试验基础上,利用SAS数据统计软件对影响杜仲雄花茶汤色的因素进行了评价,筛选出具有显著护绿效应的3个因素,即Zn^(2+)、柠檬酸和蒸汽法杀青。利用Design-Expert数据分析软件中响应面分析法的中心组合设计建立了杜仲雄花茶加工过程中护绿工艺的数学模型,并确定了杜仲雄花茶加工过程中适宜的护绿工艺为:先用料液比为10 g/mL、质量分数0.04%的Zn^(2+)水溶液和0.4%的柠檬酸水溶液喷洒杜仲雄花蕾,然后在蒸汽中蒸40 s,经过处理后的材料制成杜仲雄花茶,可避免加工过程中变色和品质变差。Aimed at the discoloration problems in processing of eucommia male flower tea,color protection treatments such as salt ions,citric acid,ascorbic acid,and deactivation of enzymes were used to inhibit the browning.The influencing factors on the liquor color of the male flower tea were evaluated based on the single factor experiment by using SAS software.The concentrations of Zn^（2＋） and citric acid for flower preparation and the duration for flower steaming were selected as the main effect factors.The mathematical model of green-protecting techniques in processing of male flower tea was established with the central-composite model of response surface methodology in Design-Expert software.The optimal technique of green-protecting during the male flower tea processing were：to spray 0.04%Zn^（2＋） and 0.4%citric acid aqueous solution on the male flowers with the solid-liquid ratio of 10 g/mL,and then steam the male flower for about 40 second.With the above treatment,the browning and quality decreasing of the male flower tea can be avoided.

关 键 词：杜仲 雄花茶 护绿 响应面 工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]