摘要
[目的]优化乌龙茶浸提工艺。[方法]以感官评价和理化指标为评价指标,通过模糊数学综合评价法构建综合评价体系,以模糊综合评价得分为评价指标,在单因素试验结果的基础上,通过正交试验法优化乌龙茶浸提工艺。[结果]各因素对乌龙茶浸提工艺的影响表现为时间>料液比>温度>β-环状糊精添加量,乌龙茶浸提最优工艺为浸提温度75℃,β-环状糊精添加量0.1%,浸提时间30 min,料水比1∶100。[结论]经验证试验表明,在该条件下模糊综合评价得分最高,该法科学、稳定、可行,能为乌龙茶浸提工艺的研究实践提供一定的理论支持和指导。
[Objective]To optimize the oolong tea extraction process.[Method]By using sensory evaluation and physicochemical indexes as evaluation indexes,building a comprehensive evaluation system using a fuzzy mathematical comprehensive evaluation method,and using the fuzzy comprehensive evaluation score as evaluation indexes by orthogonal experiments based on the results of a single-factor experiment.[Result]The findings demonstrated that each factor had an impact on the oolong tea extraction process in the following order:time>material-liquid ratio>temperature>addition of-cyclodextrin.The ideal oolong tea extraction process was determined to be:extraction temperature 75℃,addition of-cyclodextrin 0.1%,extraction time 30 min,and material-water ratio 1∶100.[Conclusion]Verified experiments have shown that under this condition,the fuzzy comprehensive evaluation score is the highest,and this method is scientifically stable and feasible.It may offer some theoretical backing and direction for the study and use of the oolong tea extraction process.
作者
刘健勇
唐杨
董雪阳
林小秋
龚雪梅
LIU Jian-yong;TANG Yang;DONG Xue-yang(Xiamen Huierkang Food Co.,Ltd.,Xiamen,Fujian 361004;Chinese National Coarse Cereals Processing Technology Research Sub-center,Xiamen,Fujian 361004;Xiamen Key Laboratory of Healthy and Convenient Grain Foods,Xiamen,Fujian 361004)
出处
《安徽农业科学》
CAS
2024年第3期158-162,178,共6页
Journal of Anhui Agricultural Sciences
关键词
乌龙茶
模糊数学
正交试验
综合评价法
茶多酚
感官评价
Oolong tea
Fuzzy mathematics
Orthogonal experiment
Comprehensive evaluation method
Tea polyphenols
Sensory evaluation
