绿茶面包加工工艺优化及贮藏稳定性评价

Optimized process and evaluation of storage stability of green tea flavoured bread

以超微绿茶粉为原料进行茶面包的制作,采用色彩色差仪辅助感官评定法,通过单因素和正交试验研究超微绿茶粉添加量、发酵时间、烘烤温度、烘烤时间对绿茶面包色泽变化和感官品质的影响,优化得出绿茶面包的最佳加工工艺条件:超微绿茶粉添加量4%,发酵时间90 min,烘烤温度190℃,烘烤时间8 min。在此工艺条件下加工的绿茶面包感官评分达到93分,色差值10.89,具有茶叶独特的口感风味和外观色泽。同时考察绿茶面包加工过程中茶多酚含量的变化,探明茶多酚含量损失主要发生在发酵和烘烤工序中。贮藏稳定性试验表明,超微绿茶粉的添加能延长面包的保质期且对面包的色泽变化差异影响不大。

In this study, ultrafine green tea powder was used in tea flavoured bread making. Colorimeter, sensory evaluation method, single-factor experiments, and orthogonal experiments were used to examine the effects of ultrafine green tea powder dosage, fermentation time, baking temperature, and baking time on the changes in bread color and sensory quality. The optimal processing condition was as follows: 4% ultrafine green tea powder, fermented for 90 min at 190 ℃, and baked for 8 min. Under these optimal conditions, the sensory score of the tea bread reached up to 93 points, the color difference was 10.89, and it had unique taste, flavor, appearance, and color of tea. In addition, changes in polyphenols contents in green tea bread during processing were investigated. It was found that tea polyphenols were mainly lost at fermentation and baking stages. Storage stability experiments showed that compared to ordinary breads, ultrafine green tea powder prolonged the shelf life of the bread and had little effects on color changes of the bread.