武夷岩茶果冻的研制及其品质分析

Development and quality analysis of Wuyi rock tea jelly

以弹性和感官得分为指标,通过单因素和正交试验探讨并优化武夷岩茶果冻的主要工艺参数,并对成品果冻的感官、理化和卫生指标进行了检测和分析。结果表明:武夷岩茶果冻主要制作工艺的最佳因素组合为:卡拉胶∶魔芋胶(m∶m)为2∶1、凝胶剂添加量20%、茶汤添加量40%、枸橼酸添加量1. 5%。在最佳工艺条件下所制得的果冻呈琥珀色、茶香突出、细腻爽口,感官、理化和卫生指标均符合国家标准要求。

Tea jelly was developed with Wuyi rock tea as the raw material. The technological parameters were optimized by orthogonal test and the sensory,and physicochemical and hygienic indexes were analyzed. The results showed that the optimal formula comprised 20% of gel with the carrageenan to konjac gum ratio of 2: 1( m: m),40% of tea infusion,and 1. 5% of citric acid,which endowed the product amber color,prominent tea aroma,and fine and smooth taste. The products met the requirements of national standards in sensory,physicochemical and hygienic indexes.