茶叶竹筒饭的研制与评价

Development and Evaluation of Tea-Bamboo Tube Rice

通过向传统竹筒饭中添加不同浓度的绿茶汤和红茶汤、不同重量的绿茶粉和红茶粉及各种肉蔬配料后,共获得26种不同风味的竹筒饭产品。经感官评价及霉变观察发现,添加绿茶汤和绿茶粉可降低竹筒饭的油腻感,用绿茶汤浸泡糯米能延缓霉变出现时间,且优于红茶汤处理。用茶水比为15∶500(g∶mL)的绿茶汤浸泡糯米制作的竹筒饭(产品9)感官评价得分最高、口感好、不油腻,与对照(产品2)相比,霉变出现时间延缓2 d。

By adding different concentrations of green tea soup and black tea soup,different weights of green tea powder and black tea powder,and various meat and vegetable ingredients to the traditional bamboo tube rice,a total of 26 different flavors of bamboo tube rice products were obtained.Through sensory evaluation and mildew observation,it was found that adding green tea soup and green tea powder could reduce the greasy feeling of bamboo tube rice,and soaking glutinous rice with green tea soup could delay the occurrence of mildew,which was better than treatment with black tea soup.Bamboo tube rice with glutinous rice soaked in green tea soup with a tea-water ratio of 15∶500(g∶mL)(product 9)has the highest sensory evaluation score,good taste,and non-greasiness.Compared with the control(product 2),it could delay the occurrence of mildew for two days.