青钱柳无糖茶冻的研制

Preparation of Cyclocarya paliurus Sugar-Free Jelly

目的:以青钱柳混合茶所冲泡的茶汤作为主要原料,研究青钱柳无糖茶冻的制备工艺。方法:以青钱柳叶占比、冲泡水茶体积质量比、冲泡温度、冲泡时间为考察因素,以综合评分为优化目标,利用Box-Behnken法设计响应面优化试验,再利用最佳冲泡参数冲泡得到的茶水制备茶冻,在预实验基础上设计五因素五水平正交实验对茶冻的制备工艺进行优化以得到最高的感官评分,以茶汤添加量、魔芋胶/卡拉胶比例、复配胶添加量、氯化钾添加量和甘露醇添加量作为考察因素,以找到最佳的茶冻配方参数。结果:通过响应面优化试验确定的最优茶水冲泡参数为:青钱柳叶占比46.6%、水茶体积质量比37∶1、冲泡温度76℃、冲泡时间5 min。通过正交设计试验确定的茶冻制备最优工艺参数为:茶汤添加量40%、魔芋胶/卡拉胶为7∶3、复配胶0.8%、氯化钾0.1%、甘露醇12%。经验证实验,通过响应曲面优化的冲泡参数所冲泡的茶汤综合评分为67.00±1.48,通过正交设计试验确定的茶冻配方所制备的茶冻评分为91.45±0.98。结论:通过本研究方法制备的茶冻色泽金黄、结构紧实、质地均匀且光滑、有茶类清香、口感爽滑细腻、有弹性、甜度合适。

Objective:To study the preparation technology of Cyclocarya paliurus sugar-free jelly via taking the tea soup as the main raw material which made from mixed Cyclocarya paliurus tea.Methods:The percentage of Cyclocarya paliurus leaves,the ratio of water volume to tea quality,brewing temperature and time were taken as factors for investigation,and the comprehensive score was taken as optimization objective.Response surface optimization experiment was designed by Box-Behnken method,then the tea-jelly was prepared by using the tea soup brewed with the best parameters.Five-factor and five-level orthogonal experiments were designed to optimize the preparation process in order to get highest sensory score.And the proportion of Konjac flour/carrageenan,the addition of tea soup,mixed glue,potassium chloride and mannitol were taken as factors on the basis of pre-experiments in order to find the best formula parameters of tea-jelly.Results:The optimum parameters of tea brewing determined by response surface optimization were as follows:The proportion of Cyclocarya paliurus leaves was 46.6%,the ratio of water volume to tea quality was 37∶1,the brewing temperature was 76℃and the time was 5 min.The optimum formula parameters of tea-jelly determined by orthogonal design were as follows:7∶3 konjac flour to carrageenan,40%tea soup,0.8%mixed gum,0.1%potassium chloride and 12%mannitol.Through the validation experiment,the comprehensive score of tea soup brewed by response surface optimization parameters was 67.00±1.48,and the score of tea-jelly prepared by the formula determined by orthogonal design experiment was 91.45±0.98.Conclusions:The tea-jelly prepared by this method had golden color,compact structure,smooth texture and taste,tea fragrance,elasticity and suitable sweetness.