响应面法优化铁观音新式茶饮配方的研究  

Optimization of the Formula of'Tieguanyin'New Tea Drink by Response Surface Methodology

作　　者：盛思杰 吴媛媛[1] 叶海波 徐铃琳 朱天乐 吴学进 温欣黎 郝连奇 屠幼英[1] SHENG Sijie;WU Yuanyuan;YE Haibo;XU Linglin;ZHU Tianle;WU Xuejin;WEN Xinli;HAO Lianqi;TU Youying(Department of Tea Science,College of Agriculture and Biotechnology,Zhejiang University,Hangzhou 310058,China;Beijing Xiaocan Tea Industry Co.,Ltd.,Beijing 100022,China)

机构地区：[1]浙江大学农业与生物技术学院茶学系,浙江杭州310058 [2]北京小罐茶业有限公司,北京100022

出　　处：《中国茶叶》2025年第2期40-45,共6页China Tea

基　　金：基于感官评价和功能充分协同原理开展调和茶的配方研究(校合-2024-KYY-516107-0006);中国乌龙茶产业协同创新中心开放基金(2024W03)。

摘　　要：近年来,时尚和快捷的新式茶饮受到年轻消费者的追捧,并且随着消费者健康意识的提高,越来越多的新式茶饮品牌开始关注茶饮产品的养生功能。研究通过单因素试验对铁观音、罗汉果、桑叶提取液配比进行优化,以感官评价为关键指标,确定初步配方。采用响应面法得出铁观音新式茶饮感官评价的多元回归方程,确定铁观音∶罗汉果∶桑叶提取液最佳比例为4.6∶3.2∶0.9,3种原材料对茶饮的感官品质影响从大到小依次为:铁观音>桑叶>罗汉果。对响应面法所得最佳配方制得的茶饮样品进行审评,得分为92.33分,高于单因素筛选配方的90.02分。最终得到的铁观音新式茶饮香气丰富、口感顺滑,满足现代消费者对口味与健康的双重追求。In the past decade,fashionable and conventional new tea drinks have become more popular among young people.However,with the awakening of consumers'health awareness,more and more new tea drink brands are focusing on the health attributes of tea drinks.In this study,the ratio of'Tieguanyin',monk fruit and mulberry leaf was screened through the single factor experiment,and the sensory evaluation was performed as the key index to determine the preliminary formula.The multiple regression equation for the sensory evaluation of'Tieguanyin'new tea drink was obtained by the response surface methodology experiment.The optimal ratio of'Tieguanyin',monk fruit and mulberry leaf was 4.6∶3.2∶0.9,and the contributions of the three materials to the sensory evaluation were as follows:'Tie-guanyin'>mulberry leaf>monk fruit.The formula evaluation score obtained by the response surface methodology was 92.33,which was higher than the 90.02 obtained by the single factor screening formula.The final'Tieguanyin'new tea drink exhibits a rich aroma and a smooth taste,satisfying modern consumers'dual pursuit of taste and health.

关 键 词：铁观音新式茶饮 配方 单因素法 响应面优化 感官评价 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]