普洱茶蛋黄酥加工工艺研究
目的 研制能保留普洱茶营养价值和风味的蛋黄酥。方法 以云南普洱茶为研究对象, 在单因素的基础上采用正交实验分析普洱熟茶粉添加量、水油皮油面比、烘烤时间和糖粉添加量对普洱茶蛋黄酥感官分数的影响, 筛选出普洱茶蛋黄酥的最佳制作工艺。结果 最佳工艺参数为: 普洱熟茶粉添加量2.5 g/100 g面粉、水油皮油面比40 g/100 g、烘烤时间25 min、糖粉添加量15 g/100 g面粉。在此条件下, 感官评分为88.69。结论 此工艺生产的普洱茶蛋黄酥具有茶叶特有的微弱苦味, 使得蛋黄酥甜而不腻, 增添风味的同时也具有保健作用。
Objective To develop a kind of egg-yolk puff, which can keep the nutritional value and flavor of Pu-erh tea. Methods Taking Yunnan Pu-erh tea as research object, the effects of the dosage of Pu-erh tea powder, ratio of oil to flour, baking time and amount of powdered sugar on sensory scores of Pu-erh tea egg-yolk puff were analyzed by orthogonal test based on univariate analysis. The optimal production process of Pu-erh tea egg puff were selected. Results The optimum technological parameters were: 2.5 g Pu-erh tea powder/100 g flour, 40 g oil/100 g flour for water-oiled crust, 25 min of baking time, and 15 g powdered suger/100 g flour. Under these conditions, the sensory score was 88.69. Conclusion The egg-yolk puff with Pu-erh tea has a unique faint bitter of tea, which has a taste of crisp sweet and not greasy, the flavor is improved and health care function is also added.
标题：普洱茶蛋黄酥加工工艺研究
英文标题：Development of egg-yolk puff made with Pu-erh tea
作者：
卢薇 云南农业大学龙润普洱茶学院
邵宛芳 云南农业大学龙润普洱茶学院,滇西应用技术大学普洱茶学院
侯艳 云南农业大学龙润普洱茶学院
中文关键词:普洱茶,蛋黄酥,正交实验设计,
英文关键词:Pu-erh tea,egg-yolk puff,orthogonal experimental analysis,
发表日期：2017-04-21
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