红茶提香工艺参数的优化

目的]确定红茶提香工艺的主要技术参数,改善红茶品质.方法]采用2因素完全随机设计和正交试验研究了提香工艺对红茶品质的影响.结果]完全随机试验结果显示,温度在105℃时,时间在1030 min各茶样香气、滋味和感官审评总分明显高于其他处理;随着温度升高、时间延长,L*和H a*b*值变小,色泽向红、暗方向变化;随着温度升高,茶多酚、茶黄素等成分含量显著降低(P0.05).正交试验结果表明,随着含水量增加,香气、滋味和感官审评总分呈下降趋势;随着温度升高和时间的延长,香气、滋味和总分先增后减,在95℃、30 min时,得分较高.结论]综合来看,红茶提香工艺参数为红茶含水量控制在6%左右,提香机温度控制在95 105℃,提香时间20 min左右.

Parameter Optimization of Black Tea Aroma Improving Process

Objective] To determine the main technical parameters of black tea aroma improving process,and make the quality of black tea bet-ter. Method]Using two factors complete random design and orthogonal experiment to study the effect of aroma extracting on black tea quality. Result]The complete random test showed:The tea samples with temperature at 105 ℃,time at 10-30 min,the tea aroma,taste and sensory evaluation total scores apparently higher were than those of other treatments;With the increase of temperature and time,the values of L? and H a? b? lessening,and the color changes in red and dark directions;With the increase of temperature,the contents of tea polyphenols and theaflavins decreased significantly (P<0. 05). The results of orthogonal test showed that with the increase of tea moistures,aroma,taste and sensory evaluation to-tal scores showed a downward trend;With the increase of temperature and time,the aroma,taste and total scores increased first and then decreased,at 95℃ and 30 min,the scores were higher. Conclusion]Overall,parameters of black tea aroma extracting:black tea moistures controlled around 6%, aroma extracting machine temperature controlled between 95℃ and 105℃,Aroma extracting time was about 20 min.