红茶酥加工工艺优化及品质评价

Processing optimization and quality evaluation of black tea crisp cake

  • 摘要: 【目的】优化红茶酥加工工艺,并对其品质进行评价,为红茶酥及红茶中式糕点产业化开发提供科学依据。【方法】以超微红茶粉为原料制作红茶酥,采用感官评定法通过单因素试验结合正交试验优化工艺条件,并对加工的红茶酥进行功能成分、贮藏性能和消化特性方面的品质评价。【结果】影响红茶酥感官评分的主次因素排序:超微红茶粉添加量>烘烤温度>烘烤时间,3个因素对红茶酥感官评分均有极显著影响(P<0.01);红茶酥最佳加工工艺条件:超微红茶粉添加量为面粉质量的4%、烘烤温度175℃、烘烤时间16 min,在此优化条件下加工的红茶酥感官评分达92.84分,具有红茶独特的口感风味和外观色泽。加工后红茶酥中功能成分保留率均在80.00%以上,且保留率由高到低排序为咖啡碱>茶褐素>茶红素>茶黄素>氨基酸>茶多酚。与普通酥饼相比,红茶酥具有更强的抗氧化活性,当贮藏至第16 d时,过氧化值(0.26 g/100 g)和酸价(5.1 mg/g)才超国家标准规定的上限值过氧化值(以脂肪计)≤0.25g/100g、酸价(以脂肪计)(KOH)≤5mg/g;同时,红茶酥体外抗淀粉消化能力明显增强,其中抗消化淀粉含量升高68.57%,快消化淀粉含量降低7.49%,慢消化淀粉含量降低20.29%;红茶酥血糖生成指数(66.98)明显降低,比普通酥饼(79.81)降低16.08%。【结论】通过优化后的加工工艺研制的红茶酥感官品质和功能成分保留率均较高,且具有较强的贮藏性能和消化特性,该工艺可在实际生产中推广应用。

     

    Abstract: 【Objective】The processing of black tea crisp cake was optimized and its quality was evaluated,in order to provide scientific basis for industrialization of black tea crisp cake and black tea Chinese pastry. 【Method】Black tea crisp cake was prepared with ultrafine black tea powder as main raw material. The sensory evaluation method was used to optimize the process conditions through single-factor tests combined with orthogonal tests,and the quality of black tea crisp cake was evaluated in terms of functional components,storage properties and digestive characteristics. 【Result】The factor affecting sensory score of black tea crisp cake were ranked as follows:ultrafine black tea powder dosage>baking temperature>baking time. All three factors had extremely significant effects on the sensory score of black tea crisp cake(P<0.01).The optimum processing conditions were ultrafine black tea powder dosage of 4% of flour mass,baking temperature of 175 ℃,and baking time of 16 min. Under the optimized conditions,the sensory score of black tea crisp cake reached up to 92.84 points,which had the unique taste and color of black tea. The retention rate of functional components in black tea crisp cake after processing were above 80.00%,and the retention rate from large to small were caffeine>theabrownin>thearubigin>theaflavin>amino acids>tea polyphenols. Compared with ordinary crisp cake,black tea crisp cake had stronger antioxidant activity. When stored to the 16th day,the peroxide value(0.26 g/100 g) and acid value(5.1 mg/g) exceeded the upper limit of the national standard peroxide value(calculated with fat) ≤0.25 g/100 g,acid value(calculated with fat)(KOH) ≤5 mg/g. At the same time,the in vitro anti-starch digestion ability of black tea crisp cake was also greatly enhanced,in which the resistant starch content was elevated by 68.57%,the fast digestible starch content was reduced by 7.49%,and the slow digestible starch content was reduced by 20.29%. In addition,the glycaemic index of black tea crisp cake(66.98) was obviously reduced,which was 16.08% lower than that of ordinary crisp cake(79.81). 【Conclusion】Under the above optimum processing conditions,the sensory quality and functional component retention rate of black tea crisp cake are high,and it has strong storage properties and digestion characteristics. Therefore,the optimized processing technique can be applied in actual production.

     

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