红茶粉挤压微细化研究及其方块酥产品的开发

Study on the Extrusion Refinement of Black Tea Powder and the Development in Cubic Pastry

[目的]优化红茶粉挤压粉碎工艺参数,以及红茶粉方块酥产品的制作工艺参数。[方法]采用福建省福安市出产的坦洋功夫红茶茶叶,将其粉碎添加到方块酥中研制红茶粉方块酥。红茶粉采用双螺杆挤压工艺结合超微粉碎集成技术能获得较细的粒度,试验对红茶粉双螺杆挤压工艺参数和红茶粉超微粉碎工艺参数进行优化,并探讨红茶粉的粒度对红茶粉方块酥咖啡碱含量和感官品质的影响。[结果]红茶粉方块酥最佳配方组合:以面粉为基数添加超微红茶粉4%、油脂50%、糖14%、鸡蛋15%。在此条件下研制的红茶粉方块酥感官品质最好,感官评分为90.50分,方块酥咖啡碱含量为0.062%,有效成分(主要是指咖啡碱)含量最高。[结论]该试验与传统工艺采用超微粉碎制备的红茶粉方块酥比较,各项性能指标都有提高,可显著改善方块酥的食用品质。

[Objective] The technological parameters of extrusion and grinding of black tea powder were optimized, and the processing parame-ters of black tea powder and box crisp products were also optimized.[ Method] The production of black tea powder was added to the cubic pas-try,which was produced in Fu＇ an City, Fujian province.Tea powder with fine granularity would be obtained by twin-screw extrusion process with integrated superfine grinding technology.The technological parameters of twin screw extrusion of black tea powder and superfine grinding parameters of black tea powder were optimized.The influences of particle size and adding method of black tea powder on caffeine content and sensory quality in cubic pastry were investigated.The optimization of process parameters were also studied.[ Result] The final formula of black tea cubic pastry was as follows： black tea powder 4%, fat 50%, sugar 14%, egg 15%.The best sensory quality of black tea cubic pastry, and sensory score of 90.50, and the caffeine content of 0.062%, and the higher content of effective components （mainly refers to caffeine） were received by above formula.[Conclusion]The performance indicators were improved by comparing of black tea cubic pastry in this experi-ment with the traditional process.significantly.It would be beneficial to improving the edible quality of the cubic pastry.