响应面法优化黑毛茶渥堆工艺及其品质评价

为优化黑毛茶渥堆工艺,以渥堆叶含水率、渥堆温度和渥堆时间为考察因素,以黑毛茶感官品质得分为因变量,在单因素试验基础上,设计响应面试验的因素及水平,并进行方差分析和多元回归拟合,最终确定最佳渥堆工艺。结果表明:渥堆叶含水率64%、渥堆温度41℃、渥堆时间20 h条件下,黑毛茶感官审评得分最高,与预测值相比偏差较小,结果稳定。对比分析传统渥堆工艺和试验优化渥堆工艺黑毛茶生化品质成分含量和感官品质得分,试验优化渥堆工艺黑毛茶品质具有滋味醇和、香气纯正、汤色明亮、内含物质丰富等优点。试验结果可为黑毛茶加工企业改进生产工艺提供参考。

Optimization of Pile-fermentation Process for Dark Green Tea by Response Surface Methodology and Evaluation of Its Quality

In order to optimize the pile-fermentation of dark green tea,the water content of pile-fermentation leaves,pile-fermentation temperature and pile-fermentation time were taken as the factors,and the sensory quality score of dark green tea was taken as the dependent variable.On the basis of single factor test,the factors and levels of response surface test were designed,and variance analysis and multiple regression fitting were carried out to determine the best pilefermentation process.The results showed that under the condition of 64%water content of pile-fermentation leaves,41℃pile-fermentation temperature and 20 hours pile-fermentation time,the sensory evaluation score of dark green tea was the highest,the deviation was smaller than the predicted value,and the result was stable.The content of biochemical quality components and sensory quality scores of dark green tea were compared between traditional pile-fermentation process and controlled temperature wet pile-fermentation process,the dark green tea with controlled temperature wet pile-fermentation process had the advantages of more mellow taste,more pure aroma,more bright soup color and more abundant contents.The results of this study can provide experimental reference for dark green tea processing enterprises to improve the production process.