基于正交试验和模糊数学评价优化冷泡茶冲泡条件的研究  

Optimization of Cold-brewing Tea Conditions Based on Orthogonal Experimental Design and Fuzzy Mathematic Sensory Evaluation

作　　者：苏小琴[1,2] 李强 左小博[1,2] 谭蓉 杨秀芳 孔俊豪[1,2] SU Xiao-qin;LI Qiang;ZUO Xiao-bo;TAN Rong;YANG Xiu-fang;KONG Jun-hao(Hangzhou Tea Research Institute, CHINA COOP, Hangzhou 310016, China;Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resource, Hangzhou 310016,China)

机构地区：[1]中华全国供销合作总社杭州茶叶研究院,浙江杭州310016 [2]浙江省茶资源跨界应用技术重点实验室,浙江杭州310016

出　　处：《中国茶叶加工》2018年第1期49-55,共7页China Tea Processing

基　　金：浙江省重点研发计划项目(2015C02026)

摘　　要：冷泡茶是一种具有便捷、健康等特点的新型茶叶品类,为规范和指导消费者科学冲泡饮用冷泡茶,以夏秋冷泡茶为原料,采用单因素试验研究冲泡条件对冷泡茶主要品质成分的浸出规律和感官品质影响。随后采用正交试验,以感官评分为指标对冲泡条件进行优化,进一步运用模糊数学评价法对感官评分进行计算。结果表明,随着冲泡水温升高,茶汤中C、EC、ECG、EGC、EGCG和水浸出物含量相对增加,当茶水质量比为1∶100,冲泡时间为8 min时,儿茶素和水浸出物均达最大值,且儿茶素的浸出类型主要以非酯型儿茶素C、EC和酯型儿茶素ECG为主,其中EC含量最高。另外,茶水质量体积比为1∶50、1∶100和1∶150,冲泡时间为2 min、4 min和6 min,冲泡水温为4℃、10℃和20℃,冷泡茶的综合感官评分均较高。基于单因素实验结果 ,正交试验和模糊数学评价优化的最佳冲泡条件为茶水质量体积比1∶100,冲泡温度20℃和冲泡时间6 min下,所得冷泡茶的汤色、香气和滋味俱佳,感官评分最高。Cold-brewi ng tea is a new popular, convenient and health tea. In order to guide customers to scientifically brew cold-brewing tea, single factor test was applied to study the dynamic changes of chemical components and sensory qualities during cold brew. In addition, the optimum brewing conditions were obtained by orthogonal test according to sensory evaluation standard and fuzzy mathematics evaluation method. The results showed that the extract ability of water extract and catechin increased with the brewing temperature. The highest water extract and catechin appeared at ratio of tea water mass to volume by 1 ∶100, brewing time of 8 min. The major dissolving catechin type of cold tea infusions were catechin, epicatechin and epicatechin gallate, among which the content of epicatechin was the highest. Moreover, the sensory evaluation of cold-brewing got better grade at ratio of tea water mass to volume by 1∶50, 1∶100 and 1∶150, brewing time of 2, 4 and 6 min and brewing temperature of 4,10 and 20 ℃, respectively. The optimum brewing conditions were obtained ratio of tea water mass to volume by 1 ∶100, brewing temperature of 20 ℃, and brewing time of 6 min. Under these conditions, the sensory evaluation and the flavor, color and taste of the soup of cold-brewing tea got the highest grade.

关 键 词：冷泡茶 冲泡条件 正交试验 模糊数学 感官评价 

分 类 号：TS272.59[农业科学—茶叶生产加工]