Optimization of Withering and Fermentation Parameters during the Manufacture of Congou Black Tea of Sichuan  

作　　者：Hong-Qian Ruan Gang Chen Xi Zhang Xiao-Yuan Qu Hong-Lin Liu Hua-Rong Tong 

机构地区：[1]College of Food Science,Southwest University [2]Yibin Chuanhong Tea Group Co.,Ltd

出　　处：《茶叶》2013年第4期376-380,共5页Journal of Tea

基　　金：Supported by the Pillar Program of the Ministry of Science and Technology of China 2012BAF07B05

摘　　要：A central composite design(CCD),with three variables and three levels,was used to optimize withering and fermentation processing during manufacture of Congou black tea of Sichuan.The three independent variables were withering time,fermentation time and fermentation temperature.Each factor was set by three levels.The responses were predicted by analysis of the regression equation.In the study,the models of regression equation were significant by the analysis of variance(ANOVA).The second-order response surface figures were showed that interaction term is correlated with the response.Optimal process parameters for the maximum of TF and TR formation were obtained at withering time of 12 hours,fermentation time of 2 hours,and fermentation temperature of 30℃.The predictions of TF and TR formation were 0.52% and 3.98%.The results obtained in this study showed that the CCD and Response Surface Methodology(RSM) could be an effective tool to optimize the process parameters of Congou black tea manufacture.A central composite design （CCD）,with three variables and three levels,was used to optimize withering and fermentation processing during manufacture of Congou black tea of Sichuan.The three independent variables were withering time,fermentation time and fermentation temperature.Each factor was set by three levels.The responses were predicted by analysis of the regression equation.In the study,the models of regression equation were significant by the analysis of variance （ANOVA）.The second-order response surface figures were showed that interaction term is correlated with the response.Optimal process parameters for the maximum of TF and TR formation were obtained at withering time of 12 hours,fermentation time of 2 hours,and fermentation temperature of 30C.The predictions of TF and TR formation were 0.52％ and 3.98％.The results obtained in this study showed that the CCD and Response Surface Methodology （RSM） could be an effective tool to optimize the process parameters of Congou black tea manufacture.

关 键 词：制造过程 工夫红茶 优化 发酵参数 萎凋 四川 中心复合设计 发酵时间 

分 类 号：TS272.52[农业科学—茶叶生产加工] TH16[轻工技术与工程—农产品加工及贮藏工程]