响应面-主成分分析法优化大曲发酵藤茶工艺  

Fermentation optimization of Daqu type vine tea using response surface method and principal component analysis

作　　者：徐静宜 陈胜 谭烨 屈廷啟 XU Jingyi;CHEN Sheng;TAN Ye;QU Tingqi(College of Engineering and Technology,Hubei University of Technology,Wuhan 430068,China;Wuhan Yellow Crane Tower Flavor and Fragrance Co.Ltd.,Wuhan 430040,China)

机构地区：[1]湖北工业大学工程技术学院,湖北武汉430068 [2]武汉黄鹤楼香精香料有限公司,湖北武汉430040

出　　处：《食品与发酵工业》2023年第1期109-115,I0003,共8页Food and Fermentation Industries

摘　　要：使用浓香型大曲复合多菌种,结合盐渍-醋蒸工艺对藤茶进行发酵,改善藤茶青气重、口味苦涩及回甘不明显的弊端。利用客观权重赋权法和响应面-主成分分析法,探究藤茶发酵过程中环境湿度、发酵温度、大曲接种量、初始糖度、烘焙温度对发酵藤茶品质的影响,同时完善了响应面前期数据处理的系列过程。得出了大曲发酵藤茶的工艺参数,在该条件下各参考指标为:还原糖含量110.875 mg/g,感官评价90.50分,pH值6.32,总酚含量27.68 mg/g,氨基酸含量21.0925 mg/g,黄酮含量435.303 mg/g。为适应一定程度的工业化生产,将试验所确定的工艺参数调整为发酵湿度50%,初始糖度5.2%,发酵温度39.6℃,大曲接种量3.2%,烘焙温度80℃,研究结果为发酵藤茶的工业化生产提供了一定参考。In order to improve the disadvantages of vine tea’s strong greenness,bitter taste and inconspicuous sweetness,Luzhou-flavor Daqu compounded multi-strain was used as the starter of vine tea fermentation,salting-vinegar steaming was applied during fermentation.The objective weighting method and response surface methodology combined with principal component analysis were used to analyze the effects of environmental humidity,fermentation temperature,Daqu inoculum,initial sugar content,and baking temperature on the quality of fermented vine tea during vine tea fermentation.Under the optimal parameters of Daqu fermented vine tea,the reducing sugar content was 110.875 mg/g,sensory score was 90.50,pH 6.32,total phenolic content was 27.68 mg/g,amino acid content was 21.0925 mg/g,and the flavonoid content were 435.303 mg/g.To adapt to the industrial production,the process parameters were adjusted to fermentation humidity of 50%,initial sugar content of 5.2%,39.6℃,Daqu inoculum of 3.2%and roasting temperature of 80℃.The results provide certain reference for the industrial production of fermented vine tea in the future.

关 键 词：发酵藤茶 浓香型大曲 主成分分析法 响应面 客观权重赋权法 

分 类 号：TS272.4[农业科学—茶叶生产加工]