醒发过程中绿茶馒头面团品质变化研究初探  

Research on Quality Variation of Green Tea Steamed Bread Dough During Fermentation

作　　者：蒋玉兰[1] 王彬[1] 宋华平[2] 毛银 左茜 

机构地区：[1]中华全国供销合作总社杭州茶叶研究院,浙江杭州310016 [2]浙江经贸职业技术学院,浙江杭州310018 [3]江南大学,江苏无锡214000

出　　处：《中国茶叶加工》2011年第3期42-45,48,共5页China Tea Processing

基　　金：科研院所技术开发研究专项(2010EG163313)

摘　　要：本文主要研究绿茶馒头面团在醒发过程中茶多酚、游离氨基酸和叶绿素以及物性指标的变化规律。实验结果表明,随着醒发时间的增加,面团中功能成分呈递减趋势,面团的硬度、粘聚性、胶着性和咀嚼性越来越小,而粘着性、弹性和回复性越来越大;醒发时间一定的条件下,随绿茶粉添加量的增加,功能成分减少速率呈递减趋势,面团的硬度、粘着性、粘聚性、胶着性及咀嚼性增大,而弹性及回复性逐渐减小。This paper mainly studies the change tendency of TP（tea polyphenol）,free amino acid,chlorophyl and physical property index of green tea steamed bread dough during fermentation.The experimental results indicate that the functional components of dough decrease with fermentation time increases.This tendency applies to the hardness,cohesiveness,gumminess and chewiness,while adhesiveness,springiness and resilience increase.Keep the fermentation time invariant,the reduced ratio of functional components become smaller,while hardness,adhesiveness,cohesiveness,gumminess and chewiness increase,springiness and resilience decrease.

关 键 词：绿茶粉 醒发 功能成分 物性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]