CAJ | 학술논문

针对杜仲雄花茶在加工过程中易变色的问题,通过利用盐离子、柠檬酸、抗坏血酸和杀青等处理抑制杜仲雄花的褐变以实现护绿的效果.在单因素试验基础上,利用SAS数据统计软件对影响杜仲雄花茶汤色的因素进行了评价,筛选出具有显著护绿效应的3个因素,即Zn~(2+)、柠檬酸和蒸汽法杀青.利用Design-Expert数据分析软件中响应面分析法的中心组合设计建立了杜仲雄花茶加工过程中护绿工艺的数学模型,并确定了杜仲雄花茶加工过程中适宜的护绿工艺为:先用料液比为10g/mL、质量分数0.04%的Zn~(2+)水溶液和0.4%的柠檬酸水溶液喷洒杜仲雄花蕾,然后在蒸汽中蒸40s,经过处理后的材料制成杜仲雄花茶,可避免加工过程中变色和品质变差.
침대두중웅화다재가공과정중역변색적문제,통과이용염리자、저몽산、항배혈산화살청등처리억제두중웅화적갈변이실현호록적효과.재단인소시험기출상,이용SAS수거통계연건대영향두중웅화다탕색적인소진행료평개,사선출구유현저호록효응적3개인소,즉Zn~(2+)、저몽산화증기법살청.이용Design-Expert수거분석연건중향응면분석법적중심조합설계건립료두중웅화다가공과정중호록공예적수학모형,병학정료두중웅화다가공과정중괄의적호록공예위:선용료액비위10g/mL、질량분수0.04%적Zn~(2+)수용액화0.4%적저몽산수용액분쇄두중웅화뢰,연후재증기중증40s,경과처리후적재료제성두중웅화다,가피면가공과정중변색화품질변차.
Aimed at the discoloration problems in processing of eucommia male flower tea, color protection treatments such as salt ions, citric acid, ascorbic acid, and deactivation of enzymes were used to inhibit the browning. The influencing factors on the liquor color of the male flower tea were evaluated based on the single factor experiment by using SAS software. The concentrations of Zn~(2+) and citric acid for flower preparation and the duration for flower steaming were selected as the main effect factors. The mathematical model of green-protecting techniques in processing of male flower tea was established with the central-composite model of response surface methodology in Design-Expert software. The optimal technique of green-protecting during the male flower tea processing were: to spray 0.04% Zn~(2+) and 0.4% citric acid aqueous solution on the male flowers with the solid-liquid ratio of 10g/mL, and then steam the male flower for about 40 second. With the above treatment, the browning and quality decreasing of the male flower tea can be avoided.