红茶提香工艺参数的优化

Parameter Optimization of Black Tea Aroma Improving Process

[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(P<0.05).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.

[ 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 showedThe tea samples with temperature at 105 °C , 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 ＊ 6 ＊ lessening, and the color changes in red and dark directions ; With the increase of temperature, the contents of tea polyphenols and theailavins 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.