间歇真空发酵对辣木茶感官品质的影响

Effect of intermittent vacuum fermentation on sensory quality of Moringa oleifera tea

中文关键词:  辣木茶  间歇真空处理  发酵  感官评定

英文关键词:Moringa oleifera tea  intermittent vacuum treatment  fermentation  sensory evaluation

中文摘要:

      目的 研究发酵工艺对辣木茶感官品质的影响, 将辣木特有的辛辣味转化为可接受的特有风味。方法 采用三因子二水平的正交实验设计, 研究发酵温度、发酵时间和间歇真空处理对辣木茶感官品质的影响。结果 影响辣木茶感官评分的因子依次为发酵时间>间歇真空处理>发酵温度。发酵时间和间歇真空处理对辣木茶的感官评分分别有极显著(P<0.01)和显著(P<0.05)的影响。最佳的工艺组合为发酵温度35 °C、发酵时间6 h、(–0.10 MPa+2 min)/2 h间歇真空处理, 制得的辣木发酵茶汤色橙黄明亮、香气醇厚, 感官评分达8.1分。结论 间歇真空发酵可使辣木茶品质明显提高。

英文摘要:

      Objective To study the effect of fermentation process on the sensory quality of Moringa oleifera tea, and transform the pungent flavor of Moringa oleifera into an acceptable one. Methods The effects of fermentation temperature, fermentation time and intermittent vacuum treatment on the sensory quality of Moringa oleifera tea were studied by orthogonal design with 3 factors and 2 levels. Results The important factors influencing sensory score of Moringa oleifera tea were fermentation time>intermittent vacuum treatment>fermentation temperature. Fermentation time (P<0.01) and intermittent vacuum treatment (P<0.05) had significant effects on sensory score of Moringa oleifera tea, respectively. The best technological combination was fermentation temperature 35 °C, fermentation time 6 h, (–0.10 MPa+2 min)/2 h intermittent vacuum treatment, the color of Moringa oleifera fermented tea was bright orange, the aroma was mellow, and the sensory score was 8.1. Conclusion Intermittent vacuum fermentation can obvious improve the quality of Moringa oleifera tea.