Far-Infrared Optimization of the Fragrance-Improving Process with Temperature and Humidity Control for Green Tea

文献类型： 外文期刊

第一作者： Hua, Jin-Jie

作者： Hua, Jin-Jie;Yuan, Hai-Bo;Deng, Yu-Liang;Jiang, Yong-Wen;Wang, Jin-Jin;Dong, Chun-Wang;Li, Jia

作者机构：

关键词： far-infrared; fragrance-improving; green tea; response surface design; temperature and humidity control

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.167； 五年影响因子：3.376 ）

ISSN： 0022-1147

年卷期： 2018 年 83 卷 6 期

页码：

收录情况： SCI

摘要： In this study, a Box-Behnken design was used to explore the effect of a new technology on green tea fragrance improvement and to optimize fragrance-improving with a bilayer far-infrared fragrance-improving machine with temperature and humidity control. Based on the results of previous single-factor experiments, the main biochemical composition and sensory evaluation scores of the fragrance-improved samples were used as investigation indices. The new fragrance-improving technology was compared with the traditional far-infrared fragrance-improving process, roller pot fragrance improvement, and hot air rotary fragrance improvement. The results show that the optimal parameter combination of the new technology consists of a temperature of 128.00 degrees C, relative humidity of 70.00 g/h, and transmission speed of 435.00 r/min. With these process parameters, the amino acids, tea polyphenols, flavonoids, soluble sugar, catechins, and caffeine in the fragrance-improved samples reached 3.86%, 32.29%, 5.59%, 4.45%, 8.97%, and 2.75%, respectively. The quality material weight value was 11.72%. The shape, color, taste, and aroma of the fragrance-improved samples made using these parameters were found to be best, with a sensory quality score of 87.40, which is significantly higher than that of other fragrance-improving methods. The energy consumption was 0.19 RMB/kg, which was reduced by more than 50% compared with the other methods, and the production efficiency was more than 30% higher than the traditional methods. This new far-infrared fragrance-improving technology overcomes the yellowish and grayish color of fragrance-improved tea samples that is caused by the traditional fragrance-improving approach, and will provide technical guidance for actual green tea production. Practical ApplicationOur proposed approach innovatively integrates humidity and rotational speed as factors for fragrance improvement in Chinese tea process. The findings of this work provide new technical for fragrance improvement processes.

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