模糊数学法优化绿茶杀青工艺及品质分析

Optimization of fixation methods by fuzzy mathematics and its quality analysis

为优化绿茶杀青技术,以茶树品种紫阳群体种1芽2叶为试验材料,采用微波-锅炒联合杀青方式,应用模糊数学综合评价结合正交试验方法,研究了投叶量、微波功率和微波处理时间3个因素对绿茶感官品质的影响。结果表明,最佳杀青条件为投叶量120 g、微波功率560 W、微波处理时间90 s。与对照相比,微波-锅炒联合杀青处理的绿茶中咖啡碱、茶多酚和水浸出物含量无显著差异,而游离氨基酸含量均显著提高;对比试验表明当投叶量120 g,微波功率560 W,处理90 s时,绿茶中氨基酸含量可提高34.57%,感官审评品质最佳。

In order to optimize fixation technique,effects of leaf weight,microwave power and treatment time on the sensory quali⁃ties of green tea were studied by means of fuzzy mathematics comprehensive evaluation and orthogonal test with Camellia sinensis cv.Ziyangquntizhong as experimental material,which were picked one bud and two leaves processed through fixation technique assist⁃ed by microwave.The results indicated that the optimum process was leaf weight 120 g,microwave power 560 W and treatment time 90 s.In compared with the control,there were no significant differences in contents of caffeine,polyphenols and water extract of green tea,while the free amino acids contents of green tea treated by microwave were significantly higher than that of pan-fixed green tea.Under the optimum condition,the free amino acids content of which was increased by 34.57%with the best quality of sensory evaluation.