基于熵权法和响应面法优化冠突散囊菌发酵普洱茶工艺  

Optimization of Fermentation Technology of Puerh Tea by Eurotium cristatum Based on Entropy Weight Method and Response Surface Methodology

作　　者：廖玉坪 岑光华 韩帅康 冷云伟[1] 邵菊芳[1] LIAO Yuping;CEN Guanghua;HAN Shuaikang;LENG Yunwei;SHAO Jufang(School of Chemical Engineering and Technology,China University of Mining and Technology,Xuzhou Jiangsu 221116,China)

机构地区：[1]中国矿业大学化工学院,江苏徐州221116

出　　处：《食品与发酵科技》2023年第4期64-70,共7页Food and Fermentation Science & Technology

基　　金：徐州市重点研发计划项目(KC20055);江苏省高等学校大学生创新创业训练计划项目(202210290334H);中国矿业大学实验室开放项目(2021SYF92)。

摘　　要：为提高普洱茶的感官品质,开发普洱茶新产品,利用冠突散囊菌(Eurotium cristatum)固态发酵普洱晒青毛茶(Ligustrum robustum)。采用响应面法中Box-Behnken设计优化普洱茶的发酵工艺。熵权法计算发酵熟茶水浸出物、茶多酚和茶氨酸的权重系数。以3个指标的综合加权评分为响应值,得出综合评分的回归模型。结果表明,最佳发酵条件:装瓶量74.65 g,发酵温度28.03℃,发酵时间6.25 d,综合加权评分为9.483。基于可操作性,修正此条件的验证实验中熟茶水浸出物含量43.25%,茶多酚含量20.04%,茶氨酸含量0.621%,综合评分与理论预测值相对误差为0.696%,结果可靠,对普洱毛茶的发酵有理论指导意义。In order to improve the sensory quality,and develop new products of Puerh tea,solid-state fermentation of crude tea using Eurotium cristatum.Box-Behnken design in response surface methodology was used to optimize the fermentation conditions of Puerh tea.Entropy weight method was used to get the weight coefficients of water extraction,tea polyphenols and theanine.The regression model was obtained with the comprehensive weighted score as the response value.The results showed that the optimal fermentation conditions were as follows:the bottling amount was 74.65 g,the fermentation temperature was 28.03℃,the fermentation time was 6.25 d.The comprehensive weighted score was 9.483.The content of water extract,polyphenols and theanine of fermented tea was respectively 43.25%,20.04% and 0.621% in the validation test considering operability.The relative error of the comprehensive score between the practical value and the theoretical prediction value was 0.696%.The results were reliable and had a theoretical guiding significance for the fermentation of Pu’er crude tea.

关 键 词：冠突散囊菌 普洱茶 发酵 

分 类 号：TS272.4[农业科学—茶叶生产加工]