摘要
以黄豆、抹茶、代糖为主要原料,以感官评分为标准,在食用盐的添加量为0.03%的基础上,采用单因素试验和正交试验确定了抹茶豆奶的最佳工艺条件。结果表明,在黄豆和水的料液比为1∶5(g∶mL)、抹茶的添加量为0.6%、赤藓糖醇的添加量为7%、甜菊糖苷的添加量为3%、黄原胶的添加量为0.03%、羧甲基纤维素的添加量为0.04%以及单,双甘油脂肪酸酯的添加量为0.10%时抹茶豆奶品质最好,其沉淀率为(4.89±0.06)%。在此条件下,抹茶豆奶中茶多酚含量为(861.61±3.33)mg·L^(-1)、咖啡碱含量为(121.82±2.12)mg·L^(-1)、蛋白质含量为(2.02±0.11)%、总固形物含量为(10.70±0.09)%。
Using soybean,matcha and sugar substitute as the main raw materials,and the addition of 0.03%edible salt as the basis,the single factor test and orthogonal test were used to determine the best process conditions for matcha soy milk with the sensory score as the standard.The results showed that the soybean milk of matcha had the best quality when the ratio of soybean to water was 1∶5(g∶mL),the adding amount of matcha was 0.6%,the adding amount of erythritol was 7%,the adding amount of stevioside was 3%,the adding amount of xanthan gum was 0.03%,the adding amount of carboxymethyl cellulose was 0.04%,and the adding amount of monoglycerol and diglycerol fatty acids was 0.10%,and its sedimentation rate was(4.89±0.06)%.Under these conditions,in matcha soybean milk,the tea polyphenol content is(861.61±3.33)mg·L^(-1),the caffeine content is(121.82±2.12)mg·L^(-1),the protein content is(2.02±0.11)%,and the total solid content is(10.70±0.09)%.
作者
朱尧
李瑜珺
张彩姣
庄瑞环
王成涛
王晓
张永瑞
ZHU Yao;LI Yujun;ZHANG Caijiao;ZHUANG Ruihuan;WANG Chengtao;WANG Xiao;ZHANG Yongrui(Tea College of Xinyang Agriculture and Forestry University,Xinyang 464000,China;Xinyang Wenxin Tea Co.,Ltd.,Xinyang 464000,China)
出处
《现代食品》
2023年第3期79-82,共4页
Modern Food
基金
国家重点研发计划项目(2021YFD1601103)
信阳市哲学社会科学规划项目(2022JJ075)
信阳农林学院茶学科技创新团队项目(XNKJTD-003)
信阳农林学院青年教师科研基金项目(QN2021002、QN2021035)
信阳农林学院科研促进教学专项课题项目(kj-2022014)
信阳农林学院教育教学改革研究与实践项目(2021XJGLX45)。
关键词
抹茶
豆奶
感官评价
正交实验
matcha
soy milk
sensory evaluation
orthogonal experiment
