响应面法优化液态悬浮发酵红茶茶汤的工艺条件  

Optimization of Process Condition in the Suspension-Fermented Black Tea Soup Technology by Response Surface Method

作　　者：周昀[1,2] 陈躬瑞[1] 黄椿鑑[1] 付燕秋[1] 倪莉[1] 

机构地区：[1]福州大学食品科学技术研究所,福州350108 [2]福建生物工程职业技术学院,福州350002

出　　处：《中国食品学报》2013年第2期116-122,共7页Journal of Chinese Institute Of Food Science and Technology

摘　　要：部分析因和扩充试验结果表明,茶汤中茶红素（TRs）和茶黄素（TFs）含量达到最佳比例时的发酵条件是：时间35min,通氧量26.5mL/min,温度30~35℃,pH自5.5逐渐上升至6。综合以上结果,对两种红茶色素影响显著的因素是：反应pH、反应温度和反应时间。以这3种因素构建响应面法优化工艺条件,结果表明：液态悬浮发酵红茶茶汤的最佳工艺条件是：pH5.8、温度30℃及时间29.5min。The result of fractional factorial and augment experiment showed that the optimum processing parameters to achieve the best ratio between TRs and TFs were fermentation time 35 min, oxygen supply 26.5 mL/min, temperature 30-35℃ and gradually increased pH from 5.5 to 6. Based on an overall consideration of the result above, the most prominent factors affected on black tea pigments were reaction pH, temperature and time. With the three factors, Response Surface Method was built to optimize the process condition of the suspension-fermented black tea technology. According to the result of Response Surface analysis, the optimum conditions of process were pH 5.8, temperature 30 ℃ and time 29.5 min.

关 键 词：红茶茶汤 悬浮发酵 响应面法 

分 类 号：TS272.52[农业科学—茶叶生产加工]