白茶枸杞复合凝胶软糖配方优化及特性评价

研究旨在探讨白茶枸杞复合凝胶软糖的最优配方,并对其特性进行评价。以感官评分为指标,采用单因素和响应曲面试验,研究复合凝胶添加量、速溶白茶粉添加量、枸杞粉添加量、赤藓糖醇添加量对白茶凝胶软糖的感官和物理品质的影响,从而得出最优工艺配方;在此基础上,检测该工艺配方所制软糖的感官品质、物理性质以及抗氧化能力。白茶枸杞复合凝胶软糖的最优工艺配方为复合凝胶(明胶∶卡拉胶=7∶3)添加量15 g,速溶白茶粉添加量0.3 g,枸杞粉添加量1 g,赤藓糖醇添加量13 g、柠檬酸添加量0.1 g。该条件下制得的白茶凝胶软糖感官评分为85.4分,产品色泽均匀,口感协调,兼具白茶和枸杞风味;其物理性状为:弹性0.97±0.01、硬度(1 934.81±69.27) g、咀嚼性1 623.16±171.80;产品的1,1-二苯基-2-苦基肼(DPPH)自由基清除率和总抗氧化能力(T-AOC)分别为(51.86±1.67)%和(0.014±0.002) mmol/g。结果表明优化后的软糖感官色泽、形态、风味、组织均表现较好,物理性状弹性、硬度、咀嚼性较为理想,配方中含白茶和枸杞成分使其具备一定抗氧化能力。本研究可为白茶和枸杞的深度开发和茶在软糖食品方面的应用提供一定的参考。

麦芽糖醇白茶面包的研制

以高筋面包粉、超微白茶粉、麦芽糖醇粉、烤焙油为主要原料,加入奶粉、干酵母、面包改良剂、鸡蛋、食用盐、面包乳化剂等配料,优化麦芽糖醇白茶面包的工艺配方。采用单因素试验及正交试验,以感官分析与质构分析为判断标准,优化麦芽糖醇白茶面包的工艺配方。结果表明,当白茶粉为2.5%、麦芽糖醇粉为15%、烤焙油为10%时,制得的麦芽糖醇白茶面包其营养及风味品质最优。

超微粉碎白茶蛋糕的加工工艺研究

以超微粉碎白茶粉为主要原料,研究超微粉碎白茶粉蛋糕的加工工艺,通过单因素和正交试验,以综合感官评分为考核的标准。结果表明:超微粉碎白茶粉蛋糕的最佳加工工艺条件为超微粉碎白茶粉添加量7%、鲜鸡蛋添加量200%、乳化蛋糕油添加量5%、白糖添加量80%。该研究为超微粉碎白茶粉蛋糕的生产提供参考依据。

Effects of Dan Wei Powder (胆胃散) Tea Bag on Aggregation of Blood Platelet in vivo and in vitro

Objective: To observe effects of Dan Wei Powder (胆胃散 Powder for treating the gall bladder and stomach) Tea Bag (DWSTB) on the aggregation rate of blood platelet in vivo and in vitro. Methods: Increase of the platelet aggregation rate in the rat in vivo was induced by carrageenin, and increase of the rabbit platelet aggregation rate in vitro was induced by adenosine diphosphate (ADP) and collagen, respectively. The effects of DWSTB on the platelet aggregation rate were investigated in vivo and in vitro, respectively. Results: The maximum in vivo platelet aggregation rate in the rat was significantly decreased after administration of 2.0 and 4.0 g·kg-1 DWSTB (P<0.05.P<0.01). The maximum rabbit platelet aggregation rate induced by ADP and collagen in vitro were suppressed significantly by 2.0-16.0 mg·mL-1 and 2.0-8.0 mg·mL-1 DWSTB, respectively (P<0.05.P<0.01). And the effect of DWSTB on platelet aggregation was raised with increase ofits dose. Conclusion: Dan Wei Powder Tea Bag can restrain the aggregation of platelet in vivo and in vitro.