响应面法优化桑叶发酵茶的制备工艺  

Optimization of Mulberry Leaf Fermented Tea Process Based on Response Surface Method

作　　者：郭红梅[1] 梁雎[1] 陈雅[1] 廉苇佳 韩琛[1] 阿布来克·尼牙孜[1] 雷静[1] GUO Hong-mei;LIANG Ju;CHEN Ya;LIAN Wei-jia;HAN Chen;ABULAIKE·Niyazi;LEI Jing(Turpan Research Institute of Agricultural Sciences,Xinjiang Academy of Agricultural Sciences,Turpan 838000,China)

机构地区：[1]新疆农业科学院吐鲁番农业科学研究所,新疆吐鲁番838000

出　　处：《江西农业学报》2023年第2期182-186,共5页Acta Agriculturae Jiangxi

基　　金：新疆维吾尔自治区科学技术厅自治区区域协同创新专项(科技援疆计划)“桑树资源加工产品风味品质调控技术研究与应用”(2021E02002)。

摘　　要：以新鲜的白桑叶为供试材料,采用萎凋、揉捻、发酵、干燥等工序制成桑叶发酵茶,在单因素试验中分析发酵温度、萎凋时间、发酵时间对总黄酮含量和感官评分的影响,应用响应面分析法优化桑叶发酵茶的加工工艺。结果表明:最佳的工艺条件为萎凋时间223 min,发酵温度30℃、发酵时间5.06 h,在此条件下生产桑叶发酵茶的综合评分的实测结果为0.94,与预测值(0.95)接近。优化后的加工工艺稳定可行,可为桑叶发酵茶的加工应用提供参考。The processes of withering,rolling,fermentation and drying were adopted to make mulberry leaf fermented tea from white mulberry fresh leaves.On the basis of single factor experiment,the effects of fermentation temperature,withering time and fermentation time on sensory score and total flavone content were studied.Response surface method was used to optimize the processing technology of mulberry leaf fermented tea.The results showed that the optimum conditions were withering time 223 minutes,fermentation temperature 30℃,fermentation time 5.06 hours.Under these conditions,the comprehensive score obtained by verification experiment of mulberry leaf fermented tea production was 0.94,which was close to the predicted value(0.95).The optimized processing technology is stable and feasible,which can provide reference for processing technology of mulberry leaf fermented tea.

关 键 词：桑叶发酵茶 总黄酮 感官评分 响应面 工艺 

分 类 号：S571.1[农业科学—茶叶生产加工]