Optimization of process condition in the suspension-fermented black tea soup technology by response surface method - Details

author：

Zhou, Y. (Zhou, Y..) ^[1] | Chen, G. (Chen, G..) ^[2] | Huang, C. (Huang, C..) ^[3] | Fu, Y. (Fu, Y..) ^[4] | Ni, L. (Ni, L..) ^[5]

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Abstract：

The　result　of　fractional　factorial　and　augment　experiment　showed　that　the　optimum　processing　parameters　to　achieve　the　best　ratio　between　TRs　and　TFs　were　fermentation　time　35　min,　oxygen　supply　26.5　mL/min,　temperature　30~35°C　and　gradually　increased　pH　from　5.5　to　6.　Based　on　an　overall　consideration　of　the　result　above,　the　most　prominent　factors　affected　on　black　tea　pigments　were　reaction　pH,　temperature　and　time.　With　the　three　factors,　Response　Surface　Method　was　built　to　optimize　the　process　condition　of　the　suspension-fermented　black　tea　technology.　According　to　the　result　of　Response　Surface　analysis,　the　optimum　conditions　of　process　were　pH　5.8,　temperature　30°C　and　time　29.5　min.

Keyword：

Black tea infusion; Fermentation in aqueous suspension; Response surface method

Community：

[ 1 ] [Zhou, Y.]Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China
[ 2 ] [Zhou, Y.]Fujian Biotechnology Vocational and Technology College, Fuzhou 350002, China
[ 3 ] [Chen, G.]Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China
[ 4 ] [Huang, C.]Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China
[ 5 ] [Fu, Y.]Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China
[ 6 ] [Ni, L.]Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China

Reprint 's Address：

[Ni, L.]Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China

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Source ：

Journal of Chinese Institute of Food Science and Technology

ISSN： 1009-7848

Year： 2013

Issue： 2

Volume： 13

Page： 116-122

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