江 虹1，張珍珍1，宋佳昕1，金 丹1，呂逸凡1，陳鑫宇1，龍 丹1,*，洪 鵬1，陳 佳2
（1 恒楓食品科技有限公司，浙江 杭州 311200；
2 宏勝飲料集團有限公司，浙江 杭州 311200）
摘 要：為提高無糖純茶飲料的咖啡因含量，體現茶飲料功能屬性，采用雙響應面法優化了烏龍茶飲料的浸提工 藝。在提升茶飲料感官質量的基礎上，通過試驗設計增加茶飲料的天然咖啡因含量，以提取溫度、提取時間和料液 比為自變量，以茶湯咖啡因含量和感官評分為雙響應指標，建立Box-Behnken 雙響應面模型。結果表明，最佳提取 參數為溫度85℃、時間8min、料液比1∶50，獲得的茶提取液咖啡因含量達到338.46±2.24mg/kg，感官評分達到 86.58 ± 0.56 分，該結果可以為制備咖啡因含量較高的純茶飲料提供數據參考。
關鍵詞：茶飲料；咖啡因；感官評價；響應面法；浸提工藝
Double Response Optimization of Extraction Process for Oolong Tea Beverage
JIANG Hong1，ZHANG Zhen-zhen1，SONG Jia-xin1，JIN Dan1，LYU Yi-fan1，CHEN Xin-yu1，LONG Dan1,*， HONG Peng1，CHEN Jia2
（1 Heng Feng Food Technology Co.，Ltd.，Hangzhou 311200，China；
2 Hong Sheng Beverage Group Co.，Ltd.，Hangzhou 311200，China）
Abstract: In order to increase the caffeine content of sugar free pure tea beverages and reflect the functional attributes of tea beverages，the double response surface method was used to optimize the extraction process of Oolong tea beverages. On the basis of improving the sensory quality of tea beverages，an experimental design was conducted to increase the natural caffeine content of tea beverages. The extraction temperature，extraction time，and solid-liquid ratio were used as independent variables，and the caffeine content and sensory score of tea soup were used as dual response indicators to establish a Box Behnken dual response facial model. The results showed that the optimal extraction parameters were temperature of 85℃，time of 8min，and solid-liquid ratio of 1∶50g/mL. The obtained tea extract had a caffeine content of 338.46±2.24mg/kg and a sensory score of 86.58±0.56 points. This result can provide data reference for the preparation of pure tea beverages with high caffeine content.
Key words: tea beverage；caffeine；sensory evaluation；response surface method；extraction process
中圖分類號：TS27 文獻標志碼：A 文章編號：1007-7871（2025）05-0001-08
2025，Vol.28，No.5