适宜口感下的绿茶品饮冲泡技术研究

Study on brewing technology of green tea based on appropriate taste evaluation

中文关键词:  绿茶  品饮  冲泡技术  适宜口感  响应面法

英文关键词:green tea  tasting  brewing technology  appropriate taste  response surface methodology

中文摘要:

      目的 通过茶叶的耐泡性品质特征探究适宜口感下的绿茶冲泡上限及其技术参数。方法 试验以一芽二叶绿茶为原料, 将感官审评方法制备的茶汤梯度稀释并由50名志愿者品饮确定适宜口感浓度, 以适宜口感下的水浸出物、茶多酚、氨基酸浓度为考察指标, 采用单因素+响应面法的试验设计优化筛选了绿茶每次品饮冲泡的技术参数以及适宜口感下的冲泡次数。结果 绿茶茶汤中水浸出物、茶多酚、氨基酸的质量浓度分别为2.14、1.07、0.34 mg/mL时, 具有适宜的品饮口感; 采用茶水比1:60 (g:mL)、100℃的纯水冲泡3.0 min的优化参数冲泡第1次以及茶水比1:50 (g:mL)、100℃的纯水冲泡5.0 min的优化参数冲泡第2次, 各次所得茶汤均具有适宜的品饮口感并达到适宜口感的水浸出物、茶多酚、氨基酸浓度; 但采用茶水比1:33.21 (g:mL)、90℃的纯水冲泡5.86 min的优化参数进行第3次冲泡, 所得茶汤口感过淡, 同时茶汤中水浸出物、氨基酸也未能达到适宜口感下的浓度要求。结论 适宜口感下的绿茶品饮冲泡以冲泡两次为宜。

英文摘要:

      Objective To explore the upper limit and technical parameters of green tea brewing under suitable taste based on the characteristics of tea foam resistance. Methods Test with one bud two leaves green tea as raw material, the tea soup prepared by the sensory evaluation method was diluted by gradient and tasted by 50 volunteers to determine the appropriate taste concentration, the appropriate taste of water extract, tea polyphenols, amino acid concentration were used as evaluation index, the single factor and response surface methodology was used to optimize the experimental design to screen the technical parameters of green tea brewing for each drink and the number of brewing times under suitable taste. Results When the mass concentration of water extract, tea polyphenols and amino acids were 2.14, 1.07 and 0.34 mg/mL, respectively, the tea soup had appropriate taste. The optimal parameters of pure water brewing at the tea ratio of 1:60 (g:mL) and 100℃ for 3.0 min were used for the first time and the optimal parameters of pure water brewing at the tea ratio of 1:50 (g:mL) and 100℃ for 5.0 min were used for the second time. The tea soup obtained for each time had appropriate taste and reached the suitable concentration of water extract, tea polyphenols and amino acids. However, using the optimal parameters of tea water ratio of 1:33.21 (g:mL), 90℃ pure water brewing 5.86 min for the third time, the tea soup taste was too weak, and the concentration of water extract and amino acids in the tea soup also failed to meet the requirements of appropriate taste. Conclusion In order to get appropriate taste, we advice that the green tea shall not be brewed more than twice.