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

doi:10.19303/j.issn.1008-0384.2024.02.013

响应面法优化高品质茶叶木炭烘焙参数

doi: 10.19303/j.issn.1008-0384.2024.02.013

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
- 刊出日期: 2024-02-28

Response Surface-optimized Tea Charcoal Baking

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，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品质的影响，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 Charcoal baking in processing tea was optimized. Methods Fuzzy sensory evaluation score was used as the criterion in a 3-factors-3-levels response surface experiment to optimize the temperature (A), leaves spreading thickness (B), and time (C) of the tea baking with burning charcoal. A linear regression model was established for the process. Actual and theoretical sensory evaluations on the resulting tea were compared to determine the effect of the baking on tea quality and reliability of the quadratic regression model in predicting the result. Results The optimized charcoal baking spread tea leaves 3 cm thick and held at 82 ℃ for 126 min. The main aromatics in the baked tea included trans-nerol, farnesene, plant alcohol, and indole in contents corresponded to the rated grade. The major biochemicals were tea polyphenols, soluble sugars, amino acids, and caffeine in contents reflected the color and taste of the brewed tea. The sensory panel and the fuzzy evaluation on the tea yielded agreeable results. Conclusion The fuzzy sensory evaluation model appeared to be applicable for determining the process conditions of tea charcoal baking.
- Tea charcoal baking /
- fuzzy mathematical model /
- sensory evaluation /
- response surface experiment

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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 sensory quality 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 leaves spreading for baking on sensory quality 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 sensory quality 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 on pairwise interaction factors affecting sensory evaluation scores

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图 5 理论与实际感官评价分数对比

Figure 5. Theoretical and actual sensory evaluation temperatures

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表 1 试验因素水平设计方案

Table 1. Experimental factor levels

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. Sensory evaluation criteria on tea

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 of weight distribution of various factors in tea baking

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
权重 Weights	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. Sensory evaluation scores on tea samples

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. Combinations of tea baking conditions

序号 Sample No.	烘焙温度 A Temperature/ ℃	摊平厚度B Thickness/ cm	烘焙时间 C Baking time/h	理论模糊感官评价分 F Theoretical fuzzy sensory evaluation score
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 on 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	52.28	1	52.28	17.64	0.0040	**
摊平厚度B Thickness of spread	25.92	1	25.92	8.75	0.0212	*
烘焙时间C Baking time	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 extremely significant difference (P＜0.01); * means significant difference (0.01＜P＜0.05).

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表 7 不同烘焙处理茶叶主要香气成分含量

Table 7. Main aroma components of different tea samples baked in different conditions

试验序号 Sample No.	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) Actual fuzzy sensory evaluation score
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	76.50
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	71.70
10	13.10±0.23 efg	6.00±0.29 ef	8.41±0.35 bcde	5.23±0.20 d	72.10
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	67.40
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。 Data with different lowercase letters on same column indicate significant differences in content (P＜0.05). Same for Table 8.

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表 8 不同烘焙处理茶叶主要生化成分含量

Table 8. Main biochemicals in sampled teas

试验序号 Sample No.	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

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