茉莉花茶窨制过程中主要影响因子的相关性研究

对茉莉花茶窨制过程中素坯含水量(WCTD)、配花量(RJF)、堆温(T)、窨制时间(ST)四个主要影响因子进行综合研究。利用DPS软件对综合实验得出的回归方程进行优化,得出要使花茶吸附的香精油总量较高,最佳的因子水平组合为:素坯含水量17.9%~20.0%、配花量73.7%~77.6%、堆温27.2℃~29.7℃、窨制时间12.7 h~14.0 h;要使花茶的综合品质较好,最佳的因子水平组合为:素坯含水量16.9%~20.0%、配花量62.0%~69.8%、堆温29.3℃~32.2℃、窨制时间12.5 h~13.8 h。

Study on the Correlation between the Principal Factors during Scenting Process for Jasmine Tea

Four principal factors including the water content of tea dhool (WCTD), the rate of jasmine flower to tea dhool (RJF), the temperature in tea stack (T) and the scenting time (ST) during scenting process for jasmine tea were studied. Factor levels in integration test were optimized by DPS. For the purpose of increasing the contents of essential oil absorbed by tea dhool, the optimal combination of factor levels was as follows: the water content of tea dhool was 17.9%~20.0%, the rate of jasmine flower to tea dhool was 73.7%~77.6%, the temperature in tea stack was 27.2℃~29.7℃ and scenting time was 12.7 h~14.0 h. For the purpose of obtaining the higher overall quality of jasmine tea, the optimal combination of factor levels was as follows: the water content of tea dhool was 16.9%~20.0%, the rate of jasmine flower to tea dhool was 62.0%~69.8%, the temperature in tea stack was 29.3℃~32.2℃ and scenting time was 12.5 h~13.8 h.