六堡茶陈化工艺优化研究

Study on Optimization of Liupao Tea Aging Process

试验以中度发酵(茶多酚含量20%~23%)的六堡茶半成品为原料,以物料量大小(A因素)、第一次陈化时间(B因素)、第二次陈化时间(C因素)作为考察因素设计正交试验,研究不同陈化工艺组合对六堡茶品质的影响。极差分析及方差分析结果均表明A、B、C三个因素对六堡茶陈化品质影响的程度由大到小依次为C>B>A,极差分析得出的最优处理组合为:1 kg篓装,第一次陈化6个月,第二次陈化3个月,试验中9个处理最佳组合为T2(1 kg篓装,第一次陈化3个月,第二次陈化3个月),次优组合为T3(1 kg篓装,第一次陈化6个月,第二次陈化6个月)。综合时间成本因素,生产上以处理T2为宜。

The experiment used moderate fermentation Liupao Tea(tea polyphenol content 20%~23%)as raw material.Taking the amount of materials(factor A),the first aging time(factor B)and the second aging time(factor C)as the investigation factors,orthogonal experiments were designed to study the effect of different aging process on the quality of Liupao Tea.The results of range analysis and variance analysis showed that the influence of the three factors A,B,and C on the aging quality of Liupao Tea was C>B>A.The optimal treatment obtained by the range analysis was:1 kg basket,the first aging for 6 months,the second aging for 3 months,the optimal treatment for this experiment was T2(1 kg basket,the first aging for 3 months,the second aging for 3 months)and the sub—optimal combination is T3(1 kg basket,the first aging for 6 months,the second aging for 6 months).Considering the time cost,it was appropriate to use T2 in production.