摘要
精揉做形是恩施玉露茶外形品质形成的关键工序之一,为提高茶叶外形品质,在单因素试验基础上,利用SPSS数据统计软件对影响恩施玉露茶品质的因素进行了评价,筛选出具有显著作用的4个因素,即茶坯含水率、做形温度、做形时间和投叶量。利用Design-Expert数据分析软件中响应面分析法的中心组合设计建立了恩施玉露茶加工过程中精揉做形工艺的数据模型,并确立了恩施玉露茶精揉优化后的工艺参数为茶坯含水率26.33%,做形温度91.85℃,投叶量3.00 kg,做形时间36.76 min。在此条件下,恩施玉露茶感官品质得分的预测值为94.14,验证试验值为94.10,说明响应面法对恩施玉露茶精揉工艺优化可行。
Shaping technologies is a crucial process for the quality of Enshi yulu. In order to improve the appearence quality, based on single factor tests, factors influencing the quality of tea were evaluated by SPSS. Four factors having significant influence on tea including time duration for shaping, leaf feeding and temperature, the semi-finished tea container and time were screened. The mathematical model of shaping technologies in processing Enshiyulu tea was established with the centralcomposite model of response surface methodology in Design-Expert software. The optimal technique of shaping during the Enshi Yulu tea processing were water containing of semi-finished tea container 26.33%, temperature 91.85 ℃, leaf feeding 3.00 kg, and time duration for shaping 36.76 min each time. Under the optimal condition, the experimental value of the sensory quality was 94.10, in good agreement with the predictive value of 94.14. Therefore, the shaping technologies optimized by response surface methodology is practical.
出处
《湖北农业科学》
北大核心
2014年第2期350-354,共5页
Hubei Agricultural Sciences
基金
国家重点基础研究发展计划项目(2011CB111500)
国家茶叶产业技术体系项目(CARS-23)
湖北省农业科技创新中心资助项目(2007-620-001-03)
湖北省自然科学基金项目(2009CDA098
2011CDA016)
关键词
茶叶
恩施玉露
精揉做形
感官品质
响应面
tea
Enshi Yulu
shaping technology
sensory quality
response surface methodology
