响应面法优化白茶冲泡工艺的研究

Study on Optimization of White Tea Brewing Process by Response Surface Methodology

以传统白茶中的白牡丹为原料,采用响应面法研究了不同冲泡要素对茶汤主要滋味成分浸出率的影响,优化并建立了白茶茶汤感官评价与冲泡温度、冲泡时间和茶叶用量的回归方程。结果表明,白茶茶汤中茶多酚、游离氨基酸和咖啡碱的浸出率随着茶叶用量、冲泡温度、冲泡时间的增加而增大,各冲泡要素对茶多酚、游离氨基酸的影响均达到显著水平,而对咖啡碱浸出率的影响不显著,茶叶用量对游离氨基酸浸出率影响最大,温度对茶多酚浸出率影响最大。以茶汤感官品质为评价,优化冲泡白牡丹的最优条件为茶叶用量3.05 g(茶水比约1∶50)、冲泡温度100℃、冲泡时间5.03 min,该条件下冲泡的白茶感官评分为92.40分,其茶汤香气清纯、滋味醇爽、汤色橙黄,回归方程模型验证值与预测值接近,拟合度好。

In this paper,the white peony in traditional white tea is used as the raw material,the response surface method is used to study the influence of different brewing factors on the extraction rate of main taste components of the tea soup,and the regression equations between sensory evaluation of white tea and brewing temperature,brewing time and tea dosage were established.The results showed that the extraction rate of tea polyphenols,free amino acids and caffeine in white tea soup increased with the increase of tea dosage,brewing temperature and brewing time,and the effects of each brewing factors on the extraction rate of tea polyphenols and free amino acids reached a significant level,but the effect on the extraction rate of caffeine was not significant.The amount of tea had the greatest influence on the extraction rate of free amino acids,and the temperature had the greatest influence on the extraction rate of tea polyphenols.Taking the sensory quality of tea soup as the evaluation,the optimal conditions for brewing white peony were as follows:the dosage of tea was 3.05 g(tea water ratio was about 1:50),the brewing temperature was 100℃,and the brewing time was 5.03 min.The sensory score of white tea under these conditions was 92.40,and the tea soup has pure aroma,refreshing and mellow taste,and orange-yellow soup color.The validation value of regression equation model was close to the predicted value,and the fitting degree was good.