摘要
选用福建省福安市出产的高山夏秋优质绿茶为原料,按照不同超微粉碎方式和添加方式添加到中式糕点方块酥中,进一步分析测定茶粉所含的营养功能性成分变化。结果表明:不同超微粉碎方式和添加方式对方块酥营养功能成分含量和感官品质存在显著性差异,超微绿茶方块酥最佳配方组合为:以面粉为基数添加超微茶粉3%、油脂50%、糖13%、鸡蛋15%。经烘焙后成品绿茶方块酥中茶多酚和叶绿素的损失率比较小,分别为6.64%和13.90%。
In this experiment,using excellent green tea from the mountains of Fu＇an city of Fujian province was used as experiment material.According to the different ultramicro grinding method and adding way to add Chinese pastry square cracker,further analysis and determinate the changes of functional components in tea powder.The results showed that there was a significant difference between the nutritional and functional components content and sensory quality of square cracker by different ultra micro grinding and adding way.The final best formula combination of ultramicro green tea square cracker was：ultramicro tea powder 3 %,fat 50 %,13 %sugar,15 % egg,tea polyphenols and chlorophyll loss rate was relatively small after roasting,respectively 6.64 %and 13.90 %.
出处
《食品研究与开发》
CAS
北大核心
2017年第14期64-67,共4页
Food Research and Development
基金
2013年宁德市第二批指导性科技计划项目(20130050)
宁德职业技术学院科技发展基金预研项目(ZR2013YY02)
2013年国家技术创新基金项目(13C26213502909)
关键词
高山优质绿茶
超微绿茶粉
方块酥
营养功能成分
excellent green tea from the mountains
ultramicro green tea podwer
square cracker
nutritional functional components
