Optimization of fixation methods by fuzzy mathematics and its quality analysis

doi:10.14088/j.cnki.issn0439-8114.2021.12.023

Abstract

Abstract: In order to optimize fixation technique, effects of leaf weight, microwave power and treatment time on the sensory qualities of green tea were studied by means of fuzzy mathematics comprehensive evaluation and orthogonal test with Camellia sinensis cv. Ziyangquntizhong as experimental material, which were picked one bud and two leaves processed through fixation technique assisted by microwave. The results indicated that the optimum process was leaf weight 120 g, microwave power 560 W and treatment time 90 s. In compared with the control, there were no significant differences in contents of caffeine, polyphenols and water extract of green tea, while the free amino acids contents of green tea treated by microwave were significantly higher than that of pan-fixed green tea. Under the optimum condition, the free amino acids content of which was increased by 34.57% with the best quality of sensory evaluation.

Key words: fuzzy mathematics, microwave, fixing, green tea, process optimization, quality

CLC Number:

S571.1

ZHU Xin-peng, LI Dong-hua, WU Chong, AN Jiang-shan. Optimization of fixation methods by fuzzy mathematics and its quality analysis[J]. HUBEI AGRICULTURAL SCIENCES, 2021, 60(12): 119-123.

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