板栗黄茶冲调粉的配方优化及品质分析
目的 优化板栗黄茶冲调粉的配方并进行产品品质分析。方法 以板栗、黄茶以及籼米粉混合后经挤压膨化加工并粉碎而获得的膨化粉为主要原料, 采用木糖醇、麦芽糊精和食盐添加量为自变量, 感官评价为检测指标, 通过正交试验对板栗黄茶冲调粉的配方进行优化, 同时分析原料粉、膨化粉和冲调粉的基本组分、色差、电子鼻和静态流变特性。结果 优化获得冲调粉产品最佳配方为: 膨化粉10.0 g, 木糖醇3.0 g, 麦芽糊精2.0 g, 食盐0.09 g。该配方产品具有板栗和黄大茶特有风味, 粘稠度适中, 结块较少。基本组分检测显示物料经挤压膨化后总淀粉、蛋白质及茶多酚含量变化较小, 而脂肪含量显著降低; L*值显著下降, a*值和b*值显著上升。冲调粉经复配后总淀粉、蛋白质及茶多酚含量显著下降; L*值显著上升, b*值下降。电子鼻检测显示3种不同样品间主要差异种类为氮氧化物、硫化物和硫化氢类。同为假塑性流体的3种样品中黏度最大为冲调粉, 其次是膨化粉, 原料粉的黏度最小。结论 优化获得板栗黄茶冲调粉最优配方, 该产品风味独特并显示良好的冲调特性。
Objective To optimize the formula and analyze its quality of the instant powder using chestnut and yellow tea. Methods The puffed powder obtained by mixing chestnut, yellow tea and indica rice flour, extruding, processing and crushing were used as the main raw material. Using xylitol, maltodextrin and salt as independent variables and sensory evaluation as detection index, the formula of chestnut yellow tea blending powder was optimized through orthogonal test. At the same time, the basic components, color difference, electronic nose and static rheological properties of raw powder, expanded powder and blending powder were analyzed. Results The optimum formula of the blending powder was as follows: expanded powder 10.0 g, xylitol 3.0 g, maltodextrin 2.0 g, salt 0.09 g. The formula product had obvious unique flavor of chestnut and yellow tea, moderate viscosity and less caking. The detection of basic components showed that the content of total starch, protein and tea polyphenol changed little after extrusion, while the content of fat decreased significantly. L* values decreased significantly, while a* values and b* values increased significantly. The content of total starch, protein and tea polyphenols decreased significantly after compounding the blended powder. L* value increased significantly and b* value decreased. Electronic nose detection showed that the main differences among the 3 different samples were nitrogen oxides, sulfides and hydrogen sulfide. Among the 3 samples of pseudoplastic fluid, the viscosity of blending powder was the largest, followed by expanded powder, and the viscosity of raw powder was the smallest. Conclusion The optimal formula of chestnut yellow tea blending powder is obtained through optimization. The product has unique flavor and shows good blending characteristics.
标题：板栗黄茶冲调粉的配方优化及品质分析
英文标题：Formula optimization and quality analysis of the instant powder using chestnut and yellow tea
作者：
韩晶 安徽农业大学茶与食品科技学院安徽省农产品加工工程实验室
邵子晗 安徽农业大学茶与食品科技学院安徽省农产品加工工程实验室
王洁洁 安徽农业大学茶与食品科技学院安徽省农产品加工工程实验室
张钰萌 安徽农业大学茶与食品科技学院安徽省农产品加工工程实验室
阮程程 安徽农业大学茶与食品科技学院安徽省农产品加工工程实验室
李雪玲 安徽农业大学茶与食品科技学院安徽省农产品加工工程实验室
孙玥 安徽农业大学茶与食品科技学院安徽省农产品加工工程实验室；安徽农业大学茶树生物学与资源利用国家重点实验室
梁进 安徽农业大学茶与食品科技学院安徽省农产品加工工程实验室；安徽农业大学茶树生物学与资源利用国家重点实验室
中文关键词:挤压膨化,冲调粉,板栗,黄茶,
英文关键词:extrusion,instant powder,chestnut,yellow tea,
发表日期：2020-03-13
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