响应面法优化高品质茶叶木炭烘焙参数

高育森; 任金波; 林婷; 吴传宇

响应面法优化高品质茶叶木炭烘焙参数

1.
福建农林大学机电工程学院，福建　福州　350002

基金项目: 福建省教育厅项目（JAT210088、JAT200097）

详细信息

作者简介:
高育森（1990 —），男，硕士，实验师，主要从事茶叶加工储藏及茶叶烘焙设备研究，E-mail：864810175@qq.com

中图分类号: TS272
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出版历程
- 收稿日期: 2023-05-23
- 修回日期: 2023-08-21
- 网络出版日期: 2024-03-28

Response Surface Optimization of baking parameters for high-quality tea charcoal

1.
College of Mechanical and Electrical Engineering, Fujian Agriculture and Forestry University, Fuzhou, Fujian　350002, China

摘要

摘要: 目的优化茶叶的木炭烘焙工艺，得出最佳木炭烘焙工艺，为高品质茶叶木炭烘焙提供理论参考依据，为茶叶烘焙智能化提供基础。方法利用模糊数学矩阵分析原理，以模糊感官综合评价分作为响应值，烘焙温度、摊平厚度、烘焙时间为自变量，设立三因素三水平试验组合，拟合线性回归模型，通过响应面法对茶叶木炭烘焙工艺进行优化，并通过实际烘焙试验进行验证；测量茶叶主要香气成分含量、主要生化成分含量，分析试验工艺对茶叶的品质影响，进一步验证二次回归模型的可靠性。结果结合实际修整后的最佳组合参数：烘焙温度为82 ℃、摊平厚度为3 cm、烘焙时间为126 min；茶叶主要香气成分有反-橙花叔醇、法尼烯、植物醇、吲哚，其含量多少与香气等级相符；主要生化成分有茶多酚、可溶性糖、氨基酸、咖啡碱，其含量多少与汤色、滋味等级相符，感官评价结果与评价体系相吻合。结论建立的高品质茶叶木炭烘焙工艺的感官评价标准合理，感官评价模型可靠性强，试验结果能够真实地反映木炭烘焙最佳工艺。
- 茶叶烘干 /
- 模糊数学 /
- 感官评价 /
- 响应面设计
Abstract: Objective Using the charcoal baking process conditions of tea leaves as the research object, using the principle of fuzzy mathematical matrix analysis,To optimize the charcoal roasting process for tea leaves and obtain the best charcoal roasting technique,providing a reliable theoretical reference baking high-quality tea leaves and foundation for intelligent tea baking. Methods The fuzzy sensory evaluation score was taken as the response value,and the baking temperature (A),the spreading thickness (B) and the baking time (C) were taken as the independent variables to establish a combination of 3 factors and 3 levels,and a linear regression model was established to optimize the process of tea charcoal baking by response surface methodology.Conduct comparative analysis of actual and theoretical sensory evaluations through actual baking.The analysis of the impact of experimental techniques on the quality of tea further confirms the reliability of the quadratic regression model. Results Based on actual adjustments, the optimal combination parameters are as follows: baking temperature of 82 ℃, spreading thickness of 3 cm, baking time of 126 minutes. The main aroma components of tea include trans orange blossom tert alcohol, farnesene, plant alcohol, and indole, and their content is consistent with the aroma grade; The main biochemical components include tea polyphenols, soluble sugars, amino acids, and caffeine, and their content matches the color and taste level of the soup. The sensory evaluation results are consistent with the evaluation system. Conclusion The sensory evaluation standard of tea is reasonable and the sensory evaluation model is reliable,which can veritable reflect the best process of charcoal baking.
- baking the tea /
- fuzzy mathematics /
- sensory evaluation /
- design-expert response surface

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图 1 烘焙温度对茶叶感官品质评价影响

Figure 1. Effect of baking temperature on the sensory quality evaluation of tea

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图 2 摊平厚度对茶叶感官品质评价影响

Figure 2. Effect of thickness of spread on the sensory quality evaluation of tea

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图 3 烘焙时间对茶叶感官品质评价影响

Figure 3. Effect of baking time on the sensory quality evaluation of tea

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图 4 两两交互因素对感官评审成绩影响的等高线及响应面

Figure 4. Contour and response surface of the influence of pairwise interaction factors on sensory evaluation results

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图 5 理论与实际感官评价温度对比

Figure 5. Comparison of theoretical and practical sensory evaluation temperatures

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表 1 试验因素水平设计方案

Table 1. Design scheme of experimental factor level

因素水平 Factor level	烘焙温度 Baking temperature/℃	摊平厚度 Thickness of spread/cm	烘焙时间 Baking time/h
-1	80	2	1
0	85	4	2
1	90	6	3

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表 2 茶叶感官评价标准

Table 2. Criteria of tea sensory evaluation

等级 Grade	分数范围 Score content	外形 Appearance	叶底 Brewed tea leaves	滋味 Taste	汤色 Color of the tea liquids	香气 Aroma	色泽 Color of tea leaves
优 Excellent	80～100	肥壮、圆实、重实	肥厚、软亮均整、红边明、有余香	醇厚鲜爽回甘、音韵明显	金黄、清澈	浓郁持久	翠绿、乌润、砂绿明
良 Good	60～80	较肥壮、结实	尚软亮、均整、有红边、稍有余香	醇厚、尚鲜爽、音韵明	深金黄、清澈	浓郁持久	乌润、砂绿较明
中 Fair	20～60	略肥壮、略结实	稍软亮、略均整	醇和鲜爽、音韵稍明	橙黄、深黄	尚清高	乌润、有砂绿
差 Poor	0～20	卷曲、尚结实	稍均整、带褐红色	醇和、音韵轻微	深橙黄、清黄	清纯平正	乌绿、稍带褐红色

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表 3 评价茶叶烘干因素权重分布

Table 3. Statistics evaluation of the weight distribution of various factors in tea drying

评选人编号 Selector number	外形 Appearance (u₁）	叶底 Brewed tea leaves （u₂）	滋味 Taste（u₃）	香气 Aroma（u₄）	汤色 Color of the tea liquids（u₅）	色泽 Color of tea leaves (u₆）
1	1	2	3	2	2	0
2	1	0	2	2	3	2
3	2	1	3	1	2	1
4	0	1	4	3	1	1
5	1	1	3	3	1	1
6	1	0	3	4	1	1
7	0	1	3	3	2	1
8	1	0	4	1	2	2
9	2	1	3	2	1	1
10	1	1	2	3	1	2
11	2	1	2	2	2	1
12	0	1	4	4	1	0
13	1	2	3	2	1	1
14	1	2	2	3	0	2
15	1	1	2	3	2	1
16	2	1	3	3	1	0
17	1	1	3	2	1	2
18	1	1	4	2	2	0
19	0	1	4	3	1	1
20	1	1	3	2	3	0
总分 Total score	20	20	60	50	30	20
占比 percentage	0.10	0.10	0.30	0.25	0.15	0.10

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表 4 不同茶样感官评价等级票数

Table 4. Number of votes of different sensory evaluation grades of tea

样品号 Sample No.	外形 Appearance				叶底 Brewed tea leaves				滋味 Taste				香气 Aroma				汤色 Color of the tea liquids				色泽 Color of the tea leaves
样品号 Sample No.	优	良	中	差	优	良	中	差	优	良	中	差	优	良	中	差	优	良	中	差	优	良	中	差
1	10	4	6	0	12	4	2	2	8	8	4	0	8	6	6	0	12	4	2	2	10	6	2	2
2	10	2	2	2	10	8	2	0	10	6	4	0	10	8	0	2	12	6	2	0	10	6	4	0
3	10	6	4	0	10	4	4	2	8	6	4	2	8	6	6	0	12	6	2	0	10	6	2	2
4	12	6	0	2	14	4	2	0	8	8	4	0	10	6	4	0	12	4	2	2	8	8	4	0
5	10	4	4	2	12	4	4	0	12	6	2	0	10	8	2	0	12	2	6	0	10	6	4	0
6	10	6	4	0	10	6	4	0	8	6	6	0	10	6	4	0	10	4	6	0	8	6	4	2
7	12	4	4	0	12	6	2	0	8	6	4	2	10	6	4	0	12	4	4	0	10	6	2	2
8	12	6	2	2	12	4	4	0	6	6	6	2	8	6	4	2	8	8	4	0	8	6	4	2
9	10	6	2	2	12	4	4	0	6	6	6	2	6	8	4	2	8	8	2	2	10	6	2	2
10	10	4	6	0	10	4	4	2	8	6	4	2	8	6	6	0	12	4	2	2	10	6	4	0
11	10	4	6	0	10	6	4	0	8	8	2	2	8	6	6	0	12	4	2	2	10	6	2	2
12	10	4	6	0	10	6	4	0	10	6	2	2	10	6	4	0	12	6	2	0	10	8	2	0
13	10	4	6	0	10	6	4	0	10	8	2	0	10	6	2	2	8	8	2	2	10	6	2	2
14	10	4	4	2	10	6	2	2	6	4	6	4	6	8	2	4	6	10	2	2	10	4	4	2
15	10	6	2	2	10	4	6	0	8	6	4	2	6	8	4	2	6	8	4	2	8	6	4	2
16	6	4	8	2	8	8	2	2	4	4	8	4	4	8	4	4	6	8	4	2	6	6	6	2
17	8	6	4	2	8	4	6	2	6	4	6	4	6	8	2	4	4	8	6	2	6	6	6	2

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表 5 茶叶烘干条件设计组合

Table 5. Combinational design of tea drying conditions

试验序号 Experiment number	烘焙温度（A） Baking temperature (A)/ ℃	摊平厚度（B） Thickness of spread (B)/cm	烘焙时间（C） Baking time (C)/h	理论模糊感官评价分（F） Fuzzy sensory evaluation score for theoretical(F)
1	0	−1	−1	71.30
2	0	0	0	74.45
3	0	1	−1	70.20
4	−1	−1	0	73.95
5	0	0	0	75.70
6	1	0	−1	71.25
7	0	0	0	72.30
8	−1	0	−1	67.80
9	1	1	0	66.45
10	−1	0	1	69.30
11	0	−1	1	70.50
12	0	0	0	75.55
13	0	0	0	73.85
14	1	−1	0	62.50
15	−1	1	0	67.40
16	1	0	1	57.80
17	0	1	1	59.80

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表 6 响应面二次模型方差分析

Table 6. Variance analysis of the response surface quadratic model

方差来源 Source of variance	平方和 Sum of square	自由度 Degree of freedom	均方 Mean square	F值 F value	P值 P value	显著性 Significance
模型 Model	429.67	9	47.74	16.11	0.0007	**
烘焙温度A Baking temperature A	52.28	1	52.28	17.64	0.0040	**
摊平厚度B thickness of spread B	25.92	1	25.92	8.75	0.0212	*
烘焙时间C Baking time C	66.99	1	66.99	22.61	0.0021	**
AB	27.56	1	27.56	9.30	0.0186	*
AC	55.88	1	55.88	18.86	0.0034	**
BC	23.04	1	23.04	7.78	0.0270	*
A²	70.91	1	70.91	23.93	0.0018	**
B²	30.50	1	30.50	10.29	0.0149	*
C²	58.54	1	58.54	19.76	0.0030	**
残差 Residual	20.74	7	2.96
失拟项 Lack of fit	13.02	3	4.34	2.25	0.2251
纯误差 Pure error	7.72	4	1.93
合计 Cor total	450.41	16
	R²=0.9540	R²_Adj=0.8948	CV=2.48%
*为差异极显著（P＜0.01）；为差异显著（0.01＜P＜0.05）。 ** means the difference is extremely significant (P ＜ 0.01); * the difference is significant (0.01＜P＜0.05).

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表 7 不同试验茶叶主要香气成分含量

Table 7. Main aroma components of different tea samples

试验序号 Experiment number	反-橙花叔醇 Trans-nerolidol/%	植物醇 Phytosterol/%	法尼烯 Farnesene/%	吲哚 Indole/%	实际模糊感官评价分(F) Fuzzy sensory evaluation score for actual (F)
1	13.28±0.29 efg	6.20±0.32 ef	8.24±0.38 bcde	4.66±0.15 ef	70.80
2	14.29±0.25 cd	7.37±0.33 cde	7.23±0.34 f	4.32±0.17 efg	78.15
3	12.99±0.27 g	6.19±0.25 f	8.26±0.28 bcde	5.16±0.26 d	74.75
4	13.92±0.39 cde	7.03±0.32 d	7.89±0.25 e	3.52±0.14 h	77.45
5	15.34±0.49 b	5.92±0.26 ef	7.92±0.37 de	3.12±0.13 h	81.95
6	13.58±0.30 defg	6.15±0.27 ef	8.61±0.23 bcde	3.34±0.15 h	76.5
7	14.10±0.24 cde	6.05±0.31 ef	8.08±0.16 cde	3.82±0.18 gh	76.10
8	12.07±0.23 hi	7.70±0.29 abcd	8.47±0.39 bcde	5.88±0.29 c	70.95
9	11.86±0.15 hij	7.86±0.30 abcd	8.31±0.30 bcde	6.22±0.29 bc	71.7
10	13.10±0.23 efg	6.00±0.29 ef	8.41±0.35 bcde	5.23±0.20 d	72.1
11	13.19±0.37 efg	7.88±0.12 abcd	8.05±0.36 cde	5.28±0.39 d	74.55
12	16.09±0.25 ab	6.09±0.27 ef	7.37±0.14 f	3.99±0.19 fg	83.15
13	14.06±0.54 cde	7.64±0.34 abcd	7.25±0.29 f	3.33±0.18 h	79.90
14	11.35±0.31 ij	7.70±0.35 abcd	8.36±0.31 bcde	7.33±0.36 a	73.20
15	12.18±0.52 hi	8.11±0.43 abcd	8.20±0.35 bcde	6.49±0.31 b	74.35
16	10.36±0.49 k	7.92±0.35 abcd	9.66±0.39 a	7.49±0.30 a	67.65
17	11.19±0.41 j	7.52±0.38 bcd	8.30±0.36 bcde	7.58±0.29 a	67.4
18	15.78±0.67 ab	5.90±0.27 ef	6.90±0.19 f	4.44±0.22 ef	82.50
表中同列数据后不同小写字母表示差异显著（P＜0.05）。表8同。 Different lowercase letters in the same column in the table indicate significant differences in content (P＜0.05). Same for Table 8.

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表 8 不同试验茶叶主要生化成分含量

Table 8. Main biochemical components of different tea samples

试验序号 Experiment number	茶多酚 Tea polyphenol/%	可溶性糖 Soluble sugar/%	氨基酸 Amino acid/%	咖啡碱 Caffeine/%
1	23.59±0.82 c	5.83±0.25 defgh	1.73±0.12 hij	1.98±0.08 ij
2	24.87±0.51 b	6.23±0.30 bcd	2.04±0.07 f	1.53±0.07 k
3	23.61±0.44 c	5.71±0.15 defg	1.80±0.03 gh	2.35±0.12 h
4	24.82±0.31 b	5.63±0.28 defg	2.38±0.12 e	1.97±0.09 ij
5	26.22±0.36 a	5.60±0.26 defg	3.18±0.13 c	1.24±0.06 l
6	23.51±0.46 c	5.77±0.17 defg	1.74±0.07 ghi	2.03±0.07 ij
7	24.01±0.38 c	5.77±0.31 defg	2.26±0.11 e	1.97±0.09 ij
8	21.24±0.48 d	6.21±0.22 bcde	1.59±0.03 ijk	3.04±0.13 fg
9	21.81±0.49 d	5.52±0.25 efgh	1.45±0.07 ijk	3.36±0.12 e
10	23.24±0.44 c	5.84±0.25 cdefg	1.76±0.09 gh	3.15±0.10 fg
11	23.61±0.41 c	6.00±0.22 bcde	1.83±0.09 gh	2.95±0.10 g
12	26.57±0.86 a	6.64±0.26 a	3.55±0.10 a	1.09±0.05 l
13	24.83±0.42 b	5.90±0.14 cdefg	2.57±0.09 d	1.80±0.07 j
14	20.03±0.55 ef	5.19±0.16 hi	1.36±0.11 k	4.20±0.21 c
15	21.65±0.34 d	5.47±0.09 efgh	1.60±0.04 hijk	3.84±0.09 d
16	18.84±0.41 f	4.64±0.10 k	1.06±0.06 l	4.78±0.17 a
17	19.31±0.35 ef	5.05±0.15 i	1.21±0.04 l	4.52±0.15 b
18	26.00±0.37 a	6.22±0.32 bcd	3.39±0.13 b	1.44±0.06 k
表中同一列不同小写字母表示含量存在差异显著（P＜0.05）。 Different lowercase letters in the same column in the table indicate significant differences in content (P＜0.05).

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