红茶添加对徽墨酥品质的影响

Effect of Black Tea Addition on the Quality of Huimo Pastry

为提升徽州地方特色传统食品徽墨酥的风味和品质,研究了不同红茶添加量(1%、3%、5%)对徽墨酥理化特性、挥发性成分、感官评价以及抗氧化性等品质指标的影响.结果表明,红茶的添加降低了徽墨酥的亮度、pH值和水分活度等理化特性,口感和气味宜人程度有较大提升,感官品质以添加3%红茶的徽墨酥相对较好.固相微萃/气质联用(SPME/GC-MS)分析结果表明,添加红茶的徽墨酥的挥发性成分物质相似但含量不同,以醛类、烷类和烯类为主,其中正己酸乙酯、4-萜品醇、2,5-二甲基吡嗪和十二烷为徽墨酥中主要呈香物质.抗氧化结果表明,红茶的添加提升了徽墨酥的抗氧化性,使其具有显著的ABTS+、DPPH自由基清除能力以及还原能力.该研究初步阐明了红茶对徽墨酥品质的影响,为提升传统食品徽墨酥的风味和品质以及红茶在徽墨酥品质提升中的应用提供了理论参考.

In order to enhance the flavor and quality of Huizhou local characteristic traditional food Hui Mo pastry,this paper investigated the effects of different black tea additions(1%,3%and 5%)on the quality indexes of Hui Mo pastry,such as physicochemical properties,volatile components,sensory evaluation,and antioxidant property.The results showed that the addition of black tea reduced the phys⁃icochemical properties of Hui Mo pastry,such as brightness,pH and water activity,and improved the taste and odor,and the sensory quality of Hui Mo pastry with 3%black tea was relatively better.The re⁃sults of solid-phase microextraction/gas chromatography(SPME/GC-MS)showed that the volatile constituents of the black tea-added Hui Mo pastry were similar but different in contents.The volatile components were mainly aldehydes,alkanes and alkenes compounds,and ethyl n-hexanoate,4-ter⁃pinol,2,5-dimethylpyrazine,and dodecane might be the main aroma presenting substances in Hui Mo pastry.The antioxidant results showed that the addition of black tea enhanced the antioxidant proper⁃ties of Hui Mo pastry,which resulted in significant ABTS+and DPPH radical scavenging ability as well as reducing ability.This study preliminarily elucidated the effect of black tea on the quality of Hui Mo pastry,and provided theoretical references for the enhancement of the flavor and quality of traditional food Hui Mo pastry and the application of black tea in the quality enhancement of Hui Mo pastry.