响应面优化桂花乌龙茶饮料工艺探究  

Study on the Optimization of Osmanthus fragrans Oolong Tea Beverage by Response Surface Methodology

作　　者：朱尧 夏雨 张燕 乔祎琼 王晓 张永瑞 ZHU Yao;XIA Yu;ZHANG Yan;QIAO Yiqiong;WANG Xiao;ZHANG Yongrui(Tea College of Xinyang Agriculture and Forestry University,Xinyang 464000,China;Xinyang Wenxin Tea Co.,Ltd.,Xinyang 464000,China)

机构地区：[1]信阳农林学院茶学院,河南省豫南茶树资源综合开发重点实验室,河南信阳464000 [2]信阳市文新茶叶有限公司,河南信阳464000

出　　处：《食品安全导刊》2022年第35期136-140,共5页China Food Safety Magazine

基　　金：国家重点研发计划项目(2021YFD1601103);河南省高等教育教学改革研究与实践项目(就业创业指导类)(2021SJGLX1032);信阳市哲学社会科学规划项目(2022JJ075);信阳农林学院茶学科技创新团队项目(XNKJTD-003);信阳农林学院青年教师科研基金项目(QN2021002、QN2021003);信阳农林学院科研促进教学专项课题项目(kj-2022014);信阳农林学院教育教学改革研究与实践项目(2021XJGLX45)。

摘　　要：以桂花、铁观音为主要原料,采用旋转锥体柱萃取技术(Spinning Cone Column,SCC)研制桂花乌龙茶饮料。以感官品质为指标,通过单因素试验以及响应面试验对其工艺进行研究与分析,得出桂花乌龙茶饮料的最佳浸提工艺为茶水比1∶75、浸提时间20 min、浸提温度96℃、桂花SCC溶液添加量1 g·L^(-1)及铁观音SCC溶液添加量3.8 g·L^(-1)。桂花乌龙茶饮料汤色金黄明亮,桂花香清高浓郁,滋味醇厚可口,茶多酚含量为(671±5.2)mg·L^(-1)。Osmanthus fragrans and Tieguanyin were used as main raw materials to develop Osmanthus fragrans Oolong tea beverage by using rotating cone column extraction(SCC)technology.With the sensory quality as the index,the single factor test and response interview were conducted to study and analyze the technology,and the results showed that the best extraction technology of Osmanthus fragrans Oolong tea beverage was:the ratio of tea to water was 1∶75,the extraction time was 20 minutes,the extraction temperature was 96℃,the addition amount of Osmanthus fragrans SCC solution was 1 g·L^(-1),and the addition amount of Tieguanyin SCC solution was 3.8 g·L^(-1).The sweet scented Osmanthus fragrans Oolong tea drink is golden yellow and bright,high and fragrant,mellow and delicious,and contains(671±5.2)mg·L^(-1)tea polyphenols.

关 键 词：桂花 乌龙茶 茶饮料 响应面试验 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]