江 虹1，张珍珍1，宋佳昕1，金 丹1，吕逸凡1，陈鑫宇1，龙 丹1,*，洪 鹏1，陈 佳2
（1 恒枫食品科技有限公司，浙江 杭州 311200；
2 宏胜饮料集团有限公司，浙江 杭州 311200）
摘 要：为提高无糖纯茶饮料的咖啡因含量，体现茶饮料功能属性，采用双响应面法优化了乌龙茶饮料的浸提工 艺。在提升茶饮料感官质量的基础上，通过试验设计增加茶饮料的天然咖啡因含量，以提取温度、提取时间和料液 比为自变量，以茶汤咖啡因含量和感官评分为双响应指标，建立Box-Behnken 双响应面模型。结果表明，最佳提取 参数为温度85℃、时间8min、料液比1∶50，获得的茶提取液咖啡因含量达到338.46±2.24mg/kg，感官评分达到 86.58 ± 0.56 分，该结果可以为制备咖啡因含量较高的纯茶饮料提供数据参考。
关键词：茶饮料；咖啡因；感官评价；响应面法；浸提工艺
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
中图分类号：TS27 文献标志码：A 文章编号：1007-7871（2025）05-0001-08
2025，Vol.28，No.5