Full
Outline
To optimize the preparation process of Hanzhong tea Mianpi and conduct quality evaluation.
Based on single-factor experiments, an L16(45) orthogonal array design was adopted, with sensory evaluation (including taste, appearance, odor, flavor and texture) as the scoring index. The effects of tea powder, zinc gluconate, sodium copper chlorophyll addition amount and pH of mixed slurry on the brightness and color variation of tea Mianpi were investigated using chromatic aberration measurement. Meanwhile, 5 texture parameters—hardness, cohesiveness, springiness, gumminess and chewiness—were determined by a texture analyzer. Using the SPSS PRO online data analysis platform, statistical analysis and multiple comparisons were performed on the comprehensively evaluated data from the orthogonal test to determine the optimal processing combination.
Orthogonal experiments determined the order of importance of factors affecting tea Mianpi quality as follows: green tea powder content>pH>zinc gluconate content>sodium copper chlorophyllin content. Based on a comprehensive analysis of sensory evaluation, chromatic aberration and texture, the optimal production process was 4.0% green tea powder,0.015% sodium copper chlorophyllin, 0.018% zinc gluconate, and a mixed slurry pH of 6.4.
Tea Mianpi produced using this optimized process feature a vibrant green color, a smooth and glossy surface, and a texture that is neither too soft nor too hard, offering a pleasant chewiness and elasticity. They boast a rich, refreshing aroma, providing a valuable reference for the development and utilization of Hanzhong tea Mianpi.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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