米茶的焙炒工艺研究  

Study on Roasted Process of Rice Tea

作　　者：余小映[1] 沈硕[1] 韩文芳[1] 朱玉安[1] 熊善柏[1] 赵思明[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070

出　　处：《中国粮油学报》2012年第7期91-96,共6页Journal of the Chinese Cereals and Oils Association

基　　金：湖北省米粉专用稻良种技术(2009BBB017)

摘　　要：以碎米为原料,经浸润焙炒等工序制得米茶,研究米茶焙炒工艺对米茶茶汤感官品质的影响。结果表明,米茶茶汤的色彩是在焙炒过程中形成的,茶汤以黄色为主,略带绿色,透明度较高。较长的焙炒时间和较低的加水量有利于增强茶汤黄绿色和色彩纯度,使感官品质增加。米茶茶汤的色泽、滋味、香气与红度呈显著的负相关,与黄度、彩度呈显著的正相关。适宜的工艺为,按碎米质量的5%加水浸润5 min,于150℃下焙炒40 min,用该工艺制作的米茶的汤汁清亮,具有浓郁的稻米焦香风味。The broken rice was used to make rice tea through soaking and roasting, and the effects of roasted process on the quality of rice tea were studied. The results showed that the color of rice tea was produced during theroasting period, and yellow was the primary color, green assisted, with higher lightness. Longer roasting time and less amount of water could enhance yellowish - green and the purity of color,improve the sensory quality. The color, taste and aroma of rice tea were significantly and negatively correlated to redness, on the contrary, they were significantly and positively correlated to yellowness and saturation. Soaking the broken rice with 5 % quality of water for 5 min and roasting at 150 ℃ for 40 min were the proper technical conditions, under which, the product was clear and rich in rice burnt flavor.

关 键 词：米茶 焙炒 色彩 品质 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]