基于C&R决策树的茶饮料用原料茶初筛方法  

A Method Based on C&R Decision Tree for Primary Screening of Tea Beverage Raw Materials for Tea Beverage

作　　者：袁海波[1] 邓余良[1] 滑金杰[1] 李佳[1] 董春旺[1] 杨艳芹 王近近 尹军峰[1] 江用文[1] YUAN Haibo;DENG Yuliang;HUA Jinjie;LI Jia;DONG Chunwang;YANG Yanqin;WANG Jinjin;YIN Junfeng;JIANG Yongwen(Key Laboratory of Tea Processing Engineering of Zhejiang Province,National Engineering Technology Research Center of Tea Industry,Key Laboratory of Tea Biology and Resources Utilization,Ministry of Agriculture,Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China)

机构地区：[1]中国农业科学院茶叶研究所,浙江省茶叶加工工程重点实验室,国家茶产业工程技术研究中心,农业部茶树生物学与资源利用重点开放实验室,浙江杭州310008

出　　处：《食品科学》2018年第17期67-72,共6页Food Science

基　　金：中国农业科学院科技创新工程项目(CAAS-ASTIP-TRICAAS);现代农业产业技术体系建设专项(CARS-23);国家自然科学基金面上项目(31471651).

摘　　要：对于茶饮料而言,原料茶质量是决定最终产品品质的重要基础。目前对茶饮料用原料茶的筛选,往往需要将其制成产品后进行样本质量的评价,每种原料茶的评价都需要经过茶汤制作、灭菌、感官评价(包括灭菌前、灭菌后、贮藏期等)等一系列复杂过程。在进行大规模样本筛选时,此评价需花费大量的时间和精力。为了提升茶饮料用原料茶的筛选效率,本研究分析了不同原料茶制作茶饮料过程中,各阶段的汤色以及与汤色相关的明亮度L、色差-a、b、-a/b值和浊度等指标的变化规律,并结合C&R决策树研究一种利用汤色色度指标针对茶饮料用原料茶的快速初筛方法。利用该方法进行初筛时可将原料茶的筛选范围从62个缩减到44个,减少了29.0%,筛选效率从0.226提高到0.318,提高了40.7%,并且得出灭菌前-a/b>0.475可作为茶饮料用原料茶的一个主要筛选标准。本研究结果能为饮料用原料茶快速筛选方法的建立提供参考。In the case of tea beverage,the quality of tea raw materials is an important fundamental that determines final product quality.Currently,screening of tea raw materials for tea beverage is usually achieved by quality evaluation after processing them into beverage.The evaluation of tea raw materials is a complicated process involving tea infusion making,sterilization and sensory evaluation before and after sterilization and during storage.This process is time consuming and laborious when used for large-scale sample screening.In this study,we aimed to establish a rapid and efficient approach for screening tea raw materials for tea beverage based on C&R decision tree.We examined the dynamic changes in the sensory color score,brightness,color difference(?a,b and?a/b)and turbidity of tea infusion at different processing stages of tea beverage.When screening was performed using this method,the range of tea raw materials was reduced by 29.0%(from 62 to 44),increasing the screening efficiency by 40.7%(from 0.226 to 0.318).Moreover,we proposed?a/b>0.475 as a major selection criterion for screening of tea raw materials for tea beverage.The approach presented in this study can provide a theoretical basis for establishing a rapid screening method for tea raw materials for tea beverage.

关 键 词：茶饮料 原料茶 色度 C&R决策树 筛选 

分 类 号：TS272.5[农业科学—茶叶生产加工]