摘要
以超微绿茶粉为原料,研究绿茶面包加工过程中和面、发酵、烘烤3个加工工序关键节点处色泽和茶多酚含量的变化。结果表明,在加工过程中,烘烤工序对色泽变化影响较大;当超微绿茶粉的添加量增加时,L~*、a~*值都显著下降,而b~*值却先显著上升而后缓慢下降,在超微绿茶粉添加量(质量分数)为4%时,b~*值最大。茶多酚含量随超微绿茶粉含量的增加而增加,各个加工工序的进行均造成茶多酚含量的减少,其中烘烤工序对茶多酚含量减少影响最显著。绿茶面包颜色感官评分随着超微绿茶粉添加量的增加呈先上升后下降的趋势,当超微绿茶粉添加量(质量分数)为4%时,评分最高。通过不同方法间的相关性分析,发现色差仪测定与化学方法测定茶多酚含量、感官评定法间相关性较好。
In order to study on the changes of color and tea polyphenol content in the processing key points of dough processing,fermentation and baking,ultra-micro green tea powder was as material.The results showed that during the processing,the baking process had a greater impact on the color change.When the content of ultra-micro green tea powder increased,the L^* and a^* values decreased significantly,while the b^* value increased significantly and then slowly decreased.When the ultra-fine green tea powder content was 4%,the b^* value was the largest.The content of tea polyphenols increased with the increase of ultra-micro green tea powder content,and each processing step caused the reduction in tea polyphenol content.The baking process had the most significant effect on the reduction of tea polyphenol content.The color sensory score of green tea bread increased first and then decreased with the increase of the amount of ultra-micro green tea powder.When the amount of ultra-micro green tea powder was 4%,the highest score was obtained.Through the correlation analysis between different methods,it was found that the color difference meter and the determination of tea polyphenol content,sensory evaluation method were highly correlated to each other.
作者
廖珺
王烨军
苏有健
张永利
LIAO Jun;WANG Yejun;SU Youjian;ZHANG Yongli(Tea Research Institution,Anhui Academy of Agricultural Sciences,Hefei 230031,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第8期173-177,共5页
Food and Fermentation Industries
基金
安徽省农业科学院院长青年创新基金项目(17B0814)
黄山市科技计划项目(2016KN-06)
关键词
超微绿茶粉
面包加工过程
色泽
茶多酚
ultra-micro green tea powder
bread processing
color
tea polyphenol
作者简介
第一作者/通讯作者:廖珺,硕士,助理研究员,E-mail:632693239@qq.com。
