单丛茶蔓越莓牛轧糖优化工艺研究

Study on Optimization Process of Dancong Tea Oxycoccos Nougat

以凤凰单丛茶为主要风味原料,棉花糖、蔓越莓、黄油和奶粉为主要材料,制作一款具有单丛茶风味特征的牛轧糖。以色泽、组织形态、滋味和气味为感官评价指标,采用正交试验,结合模糊数学感官,评价优化产品的制备工艺。结果表明:单丛茶蔓越莓牛轧糖最优制备工艺为熬煮时间2.5 min、添加单丛茶粉4%、添加蔓越莓12.5%、添加奶粉40%,在此条件下制备的单丛茶蔓越莓牛轧糖,色泽光亮、单丛茶风味明显、糖体甜而不腻、软硬程度适中、咀嚼性好。

With Fenghuang Dancong Tea as the main flavor raw material,cotton candy,Oxycoccos,butter and milk powder as the main materials,a nougat with Dancong Tea flavor characteristics is produced.Using color,tissue morphology,taste,and odor as sensory evaluation indicators,the preparation process of the product was optimized using orthogonal test combined with fuzzy comprehensive evaluation.The results showed that the optimal preparation process of Dancong Tea Oxycoccos nougat was 2 min boiling time,4%Dancong Tea powder,12.5%Oxycoccos,and 40%milk powder.The Dancong Tea Oxycoccos nougat prepared under this condition has bright color,obvious flavor,sweet but not greasy sugar,moderate hardness,and good chewing type.