色彩色差值结合感官评定优化茶饼干配方  

Optimization of Tea Biscuit Recipe by Colorimetry and Sensory Evaluation

作　　者：黄赟赟[1,2] 张海华[1] 张士康[1] 李大伟[1] 朱跃进[1] 王兴国[2] 金青哲[2] 

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]江南大学食品学院,江苏无锡214122

出　　处：《中国茶叶加工》2012年第2期41-44,48,共5页China Tea Processing

基　　金：科技部农业科技成果转化基金项目(2012GB24420685茶资源全价利用与酱卤;烘焙类食品质构优化技术中试)

摘　　要：本文介绍了色彩色差计的测定原理,并用该仪器对绿茶全茶粉以及茶饼干焙烤后的颜色进行测定。通过茶饼干的色彩色差规律结合感官评定结果来优化茶饼干的配方。实验结果表明,添加4g/100g绿茶全茶粉时,茶饼干的亮度较好,颜色翠绿,适度偏黄,该颜色范围较受欢迎,而且其在感官评定结果中颜色、茶香味、口感都得较高评分。The tea biscuits with different recipes were assessed by colorimetry and sensory evaluation method,and the optimum recipe was selected.The results showed that when the content of green tea powder was at 4g/100g,the tea biscuit product had the best brightness and viridity color;meanwhile had higher sensory evaluation scores in terms of color,tea flavor and taste.

关 键 词：色彩色差计 全茶粉 饼干 色泽 感官评定 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]