甘蔗渣制茶工艺优化

本研究利用甘蔗榨汁后的甘蔗渣制作甘蔗茶，通过二次回归正交旋转组合试验探讨了炒制温度、炒制时间和转速对甘蔗茶感官评分的影响，确定最优制作工艺条件，并测定最优制备工艺下甘蔗茶营养成分含量。结果表明，炒制温度为127 ℃，炒制时间33 min，转速为60 r/min时，在此条件下，甘蔗渣制茶工艺最优，感官评分为92.47分，感官评价良好，此时甘蔗茶营养成分含量分别为:脂肪0.25%±0.06%，蛋白质1.99%±0.39%，还原糖7.26%±0.38%，水分6.48%±0.27%，灰分1.89%±0.20%，该研究可为甘蔗渣利用提供参考。

Optimization of Tea Making Process with Bagasse

In this study, sugar cane tea was prepared with bagasse. The effects of cooking temperature, cooking time and rotating speed on sensory scores of sugar cane tea were investigated by quadratic regression orthogonal rotation combination design experiment. The optimal processing conditions were determined, and the nutritional components of sugarcane tea were determined. Results showed that: Cooking temperature 127 ℃, cooking time 33 min and rotating speed 60 r/min. Under these conditions, the sensory score of sugarcane tea prepared was 92.47 with a good sensory evaluation. The contents of nutritional components of sugarcane tea prepared under optimal conditions were determined as fat 0.25%±0.06%, protein 1.99%±0.39%, reducing sugar 7.26%±0.38%, water 6.48%±0.27% and mineral 1.89%±0.20%. The research could provide the reference for the utilization of bagasse.