三种茶香猪肉干品质的比较分析

Comparative analysis of three kinds of tea quality of dried pork

本文通过对在制作中分别添加红茶粉、青茶粉和绿茶粉的三种不同猪肉干产品进行感官审评及对含水量、蛋白质含量、脂肪含量和猪肉干中的茶多酚含量等品质成分进行测定,结果表明:综合色泽、口感和风味,添加茶粉提高了猪肉干产品的品质,三种猪肉干产品中,青茶猪肉干品质最佳;相同的制作时间,青茶猪肉干的含水量最低,在适口的含水量范围,含水量低利于猪肉干品质保鲜;添加茶粉,各种类猪肉干产品中蛋白质含量均有降低,但并不显著;除红茶猪肉干较未添加茶粉猪肉干脂肪含量降低,青茶猪肉干和绿茶猪肉干中脂肪含量均有提高,增加了猪肉干产品的适口性;经过高温制作,茶香猪肉干中茶多酚含量均降低,青茶猪肉干茶多酚含量保留量最多,且降低率最小。

The powders of black tea, oolong tea and green tea were added respectively to make dried tea pork products. Then their sensory quality was evaluated and their contents of water, protein, fat and tea polyphenol were measured. The results showed that the quality of dried pork products was improved in terms of color, taste and favor by the addition of the tea powders.The quality of dried oolong tea pork was the best. For the same baking time, the water content of dried oolong tea pork was the lowest, whichis good for the preservation of the product quality. After addition of the tea powders, the protein content of the dried pork products was somewhat reduced but not significantly. The fat content was reduced for the dried black tea pork but increased for the dried oolong tea pork and the dried green tea pork. The fat content increasing gave the dried tea pork palatability. The polyphenol content was reduced for all the three dried tea pork productsafter high temperature production. The dried oolong tea pork had the minimum reduction and maximum retainment for polyphenol content.