响应面法优化黔南黑茶加工工艺研究

Research on Optimization of Processing Technology for Qiannan Dark Tea by Response Surface Methodology

以黔南州都匀市本地种夏秋茶鲜叶为原料,探讨黔南黑茶最优加工工艺及条件参数。以渥堆时茶叶含水率、相对湿度、渥堆温度、渥堆时间为考察因素,黑茶感官品质评分为因变量,在单因素试验基础上,设计响应面试验优化黔南黑茶加工工艺。结果表明,在渥堆时茶叶含水率63%、相对湿度89%、渥堆温度41℃及渥堆时间25h条件下,所制黔南黑茶滋味醇和、香气纯正、汤色明亮,感官品质最佳,评分最高。研究结果可为黔南州黑茶加工工艺改进及产品品质提升提供参考。

To explore the production technology and condition parameters of Qiannan dark tea,the local fresh summer and autumn tea leaves of'Qiannan duyun'were used as raw materials.The tea moisture content,relative humidity,pile temperature and pile time during the pile fermentation were selected as factors.The sensory quality evaluation of Qiannan dark tea was the dependent variable.Based on the single factor experiment,the response surface experiment was designed to optimize the processing technology for Qiannan dark tea.The results show that under the conditions of tea moisture content of 63%,relative humidity of 89%,pile temperature of 41℃and pile processing time of 25 h,the Qiannan dark tea produced had a mellow taste,pure aroma,bright soup color,the best sensory quality and the highest score.The experiment results can provide reference for improving the processing technology of dark tea in Qiannan.