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Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
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Study of Laurie tea processor black tea mixing fermentation using the simplex centroid design method.

Yunzhi Lin1, Qing Meng1, Yiwen Miao1

  • 1College of Food Science, Southwest University, Chongqing, China.

Journal of the Science of Food and Agriculture
|December 5, 2024
PubMed
Summary
This summary is machine-generated.

Mixed fermentation of Laurie tea processor black tea (LTP-BT) using specific cultivar blends enhances aroma and taste. The simplex centroid design effectively guides cultivar formulation for desirable LTP-BT characteristics.

Keywords:
broken black teaexperimental design of mixturenon‐volatile compoundsrecipe optimizationvolatile compounds

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Area of Science:

  • Food Science
  • Agricultural Science
  • Analytical Chemistry

Background:

  • Broken black tea (BBT) is globally prevalent, with Laurie tea processor black tea (LTP-BT) being a significant category.
  • This study focuses on optimizing LTP-BT production through cultivar blending.

Purpose of the Study:

  • To analyze the impact of different cultivar blends on the volatile and non-volatile components of LTP-BT.
  • To determine the optimal formulation for LTP-BT processing using a simplex centroid design.

Main Methods:

  • Gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC) were employed for component analysis.
  • A simplex centroid design was utilized to explore various cultivar blend ratios.

Main Results:

  • Eighty-eight volatile compounds were identified, with 16 key aroma substances noted.
  • The optimal blend ratio for LTP-BT was determined as Golden Peony 16.7%, Fuding Dabai 16.7%, and Yunnan Daye 67.8%.
  • This optimal formulation resulted in LTP-BT with superior aroma, taste, and soup color.

Conclusions:

  • Mixed fermentation is a viable method for LTP-BT manufacturing.
  • The simplex centroid design serves as a reliable tool for optimizing cultivar blends.
  • This approach allows for customizable flavor profiles and consumption features in LTP-BT.