富含茶多酚的保健茶点司康饼的研制

Study on Extraction of Polyphenols from English Black Tea and Sichuan Green Tea and Its Application in Afternoon Tea

选取英式红茶中最具代表性的立顿红茶,四川绿茶中最具代表性的竹叶青作为研究对象。通过活性成分茶多酚的提取研究得到立顿红茶和竹叶青茶叶含茶多酚31.10%和32.83%,且竹叶青的抗氧化能力和清除烃基自由基能力较立顿红茶强。通过正交试验设计得到立顿红茶司康饼的最优工艺:高筋粉38 g,低筋粉125 g,白糖40 g,茶粉4 g,黄油60 g,鸡蛋40 g,淡奶油15 g,泡打粉2 g。竹叶青司康饼最优工艺为:高筋粉38g,低筋粉125 g,白糖40 g,茶粉6 g,黄油55 g,鸡蛋40 g,淡奶油15 g,泡打粉2g。各因素按影响因子排序为茶粉>白糖>鸡蛋>黄油。TPA质构测试结果印证了这一结果,即茶粉和白糖对立顿红茶司康饼和竹叶青司康饼品质有显著影响(P<0.05)。立顿红茶司康饼茶粉添加量为2 g、4 g和6 g时每克司康饼的茶多酚含量分别为1.93 mg、3.84 mg和5.72 mg,其保留率为19.94%、31.67%和42.28%。竹叶青司康饼茶粉添加量为2g、4g和6g时每克司康饼的茶多酚含量为2.07 mg、4.12 mg和6.14 mg,其保留率为49.50%、66.26%和85.91%。

It studied on Englis black tea such as Lipton and Sichuan green tea such as Zhuyeqing. The extraction of poluphenol from Lipton and Zhuyeqing is 31.1% and 32.83%. Under the radical scavenging power and anti-oxidation power test,Zhuyeqing is better than Lipton.Lipton scones by means of orthogonal test, sensory evaluation to determine the optimal formulation and production process: strong flour 38 g, cake flour 125 g,sugar40 g,tea 4 g,butter 60 g,egg 40 g,cream 15 g,baking powder 2 g, and the Zhuyeqing scones ’ formulation is:strong flour 38 g, cake flour 125 g,sugar 40 g,tea 6 g,butter 55 g,egg 40 g,cream 15 g,baking powder 2 g. The results of the influence of factors is :tea>sugar>eggs>butter.The results by TPA test showed that tea and sugar had the significant influence on product quality(p <0.05).When 2 g, 4 g, 6 g tea were added,the polyphenols content of Lipton product were 1.93 mg, 3.84 mg and 5.72 mg, so that the retention rate were 19.94%,31.67%,42.28%,and the polyphenols content of Zhuyeqing product were 2.07 mg, 4.12 mg and 6.14 mg, so that the retention rate were 49.50%, 66.26%, 85.91%.