通氧加工速溶红茶工艺参数的优化  

The Optimization of Technological Parameters on the Process of Instant Black Tea by Oxidation

作　　者：张晶晶[1] 盖国丽[1] 严云梅[1] 邵增琅 岳鹏翔 

机构地区：[1]安徽农业大学茶与食品科技学院 [2]南京融点食品科技有限公司,江苏高淳211300

出　　处：《食品与发酵工业》2012年第11期68-72,共5页Food and Fermentation Industries

基　　金：国家星火计划项目(2010GA691006)

摘　　要：以绿茶浓缩液为原料,研究了通氧条件下将其加工成速溶红茶工艺参数的变化。在单因素试验的基础上,选择料液pH值、反应温度、料液浓度、反应时间为影响因素,应用响应面——满意度函数分析法进行优化。结果表明:O2氧化生产速溶红茶的适宜工艺条件为:料液pH值9.5,反应温度80℃,料液浓度20%,反应时间20min,模型预测最佳工艺条件下满意度期望值D为0.831,3次验证试验平均值为0.819,与预测值接近。说明了采用响应面——满意度函数分析法对氧气氧化法制备速溶红茶工艺条件进行优化合理可行。Purpose： The changes of technological parameters in the process of instant black tea by oxygen were investigated. Methods： On the basis of one-factor-at-a-time experiments, solution pH, reaction temperature, solution concentration, reaction time were chosen as the influence factors. The extraction technology was optimized by response surface methodology combined with desirability function analysis. Results：The optimum conditions were determined as：20% of tea solution at pH 9.5 and 80~C for 20rain. Model predicted that under the optimum conditions, the satis- faction expectation D value was 0.831, three verification test mean value was 0.819, which was close to the predicted value. Conclusion： response surface methodologycombined with desirability function analysis is feasible in optimization of oxidation processing conditions for instant black tea.

关 键 词：速溶红茶 O2 氧化 响应面法 满意度函数 

分 类 号：TS272.52[农业科学—茶叶生产加工]