Orthogonal array optimization of the acanthopanax senticosus tea based on sensory evaluation
YANG Lina
WU Kaiwei
LIN Shan
WU Haotong
LI Donghong
DU Jiayang
ZHU Lijie
MA Tao
Abstract：As the unique Chinese herbal medicine in northern China , Acanthopanax senticosus has the spe－cial value of both medicine and food.The work aims to improve the flavor and the utilization rate of Acantho－panax senticosus resources, the fresh leaves of Acanthopanax senticosus were made into fermented －tea by solid state fermentation with Eurotium cristatum.The optimum fermentation conditions were determined by single factor test, and the fermentation technique was optimized by orthogonal array.The results showed that the best fermen－tation conditions were fermentation temperature 28 ℃, fermentation time 8 d, and inoculation quantity 35%. The influence order of various factors is inoculation quantity ＞fermentation time ＞fermentation temperature, under these conditions , the sensory score of fermented －tea is the highest.The best fermentation conditions of fermented tea were obtained by single factor and orthogonal design method , the sensory quality of fermented tea was improved, which provided theoretical basis for the production and application of fermented －tea of Acantho－panax senticosus.
Keywords：Acanthopanax senticosusEurotium cristatumfermentationorthogonal arraysensory evalua－tion
Publication Date：2019-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：8( 11-18 )