摘要
利用万能蒸烤箱,对扬州群体种绿茶杀青的工艺参数进行研究。选定万能蒸烤箱的杀青时间、杀青温度和杀青湿度,通过单因素和响应面法,得到感官评分的二次回归方程和最佳工艺操作参数:杀青时间3 min、杀青温度83℃、杀青湿度70%。该工艺参数考虑了湿度,因而区别于传统的杀青工艺,在调控上更全面。
Using a universal steamer,the fixation process parameters for Yangzhou landrace green tea were studied.The time,temperature and humidity of the universal steamer were chosen to establish a quadratic regression equation with the sensory score and obtain the optimal operating parameters through single factor tests and response surface methodology as curing time of 3 min,curing temperature of 83℃,curing humidity of 70%.As the humidity was taken into account,the process is different from the tradition in comprehensive regulation.
作者
刘莹莹
曹仲文
刘姗姗
张孝雄
王花
周爱东
LIU Yingying;CAO Zhongwen;LIU Shanshan;ZHANG Xiaoxiong;WANG Hua;ZHOU Aidong(School of Tourism and Cooking, Yangzhou University, Yangzhou, Jiangsu 225127, China)
出处
《美食研究》
北大核心
2020年第3期74-77,共4页
Journal of Researches on Dietetic Science and Culture
基金
教育部人文社会科学研究一般项目(17YJAZH006)
扬州大学大学生科技创新基金资助项目(X20190926)。
关键词
绿茶
万能蒸烤箱
响应面分析法
杀青
green tee
universal steamer
response surface analysis method
fixation