摘要
目的优化板栗黄茶冲调粉的配方并进行产品品质分析。方法以板栗、黄茶以及籼米粉混合后经挤压膨化加工并粉碎而获得的膨化粉为主要原料,采用木糖醇、麦芽糊精和食盐添加量为自变量,感官评价为检测指标,通过正交试验对板栗黄茶冲调粉的配方进行优化,同时分析原料粉、膨化粉和冲调粉的基本组分、色差、电子鼻和静态流变特性。结果优化获得冲调粉产品最佳配方为:膨化粉10.0 g,木糖醇3.0 g,麦芽糊精2.0 g,食盐0.09 g。该配方产品具有板栗和黄大茶特有风味,粘稠度适中,结块较少。基本组分检测显示物料经挤压膨化后总淀粉、蛋白质及茶多酚含量变化较小,而脂肪含量显著降低;L值显著下降,a值和b值显著上升。冲调粉经复配后总淀粉、蛋白质及茶多酚含量显著下降;L值显著上升,b值下降。电子鼻检测显示3种不同样品间主要差异种类为氮氧化物、硫化物和硫化氢类。同为假塑性流体的3种样品中黏度最大为冲调粉,其次是膨化粉,原料粉的黏度最小。结论优化获得板栗黄茶冲调粉最优配方,该产品风味独特并显示良好的冲调特性。
Objective To optimize the formula and analyze its quality of the instant powder using chestnut and yellow tea.Methods The puffed powder obtained by mixing chestnut,yellow tea and indica rice flour,extruding,processing and crushing were used as the main raw material.Using xylitol,maltodextrin and salt as independent variables and sensory evaluation as detection index,the formula of chestnut yellow tea blending powder was optimized through orthogonal test.At the same time,the basic components,color difference,electronic nose and static rheological properties of raw powder,expanded powder and blending powder were analyzed.Results The optimum formula of the blending powder was as follows:expanded powder 10.0 g,xylitol 3.0 g,maltodextrin 2.0 g,salt 0.09 g.The formula product had obvious unique flavor of chestnut and yellow tea,moderate viscosity and less caking.The detection of basic components showed that the content of total starch,protein and tea polyphenol changed little after extrusion,while the content of fat decreased significantly.L*values decreased significantly,while a*values and b*values increased significantly.The content of total starch,protein and tea polyphenols decreased significantly after compounding the blended powder.L*value increased significantly and b*value decreased.Electronic nose detection showed that the main differences among the 3 different samples were nitrogen oxides,sulfides and hydrogen sulfide.Among the 3 samples of pseudoplastic fluid,the viscosity of blending powder was the largest,followed by expanded powder,and the viscosity of raw powder was the smallest.Conclusion The optimal formula of chestnut yellow tea blending powder is obtained through optimization.The product has unique flavor and shows good blending characteristics.
作者
韩晶
邵子晗
王洁洁
张钰萌
阮程程
李雪玲
孙玥
梁进
HAN Jing;SHAO Zi-Han;WANG Jie-Jie;ZHANG Yu-Meng;RUAN Cheng-Cheng;LI Xue-Ling;SUN Yue;LIANG Jin(Anhui Engineering Laboratory for Agro-products Processing,School of Tea and Food Science&Technology,Anhui Agricultural University,Hefei 230036,China;State Key Laboratory of Tea Plant Biology and Utilization/International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education,Anhui Agricultural University,Hefei 230036,China)
出处
《食品安全质量检测学报》
CAS
2020年第13期4358-4363,共6页
Journal of Food Safety and Quality
基金
安徽省重大科技专项项目(18030701141)
安徽农业大学“可+”研究生创新创业项目(基于挤压膨化加工的系列“可+”型米制休闲食品技术研发与实践创新)。
关键词
挤压膨化
冲调粉
板栗
黄茶
extrusion
instant powder
chestnut
yellow tea