模糊数学方法应用于麦麸香茶研制  

Application of Fuzzy Comprehensive Evaluation in Development of Wheat Bran Tea

作　　者：周利茗[1] 罗松明[1] 张志清[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品科学》2013年第17期61-64,共4页Food Science

基　　金：四川省教育厅重点项目(09ZA081)

摘　　要：采用均匀试验设计原理,结合方差分析和模糊数学综合分析法,对纤维素酶酶解制备麦麸香茶的加工工艺进行优化,结果表明:纤维素酶添加量0.2%、水与麦麸质量比为10:1、焙烤温度为180℃、焙烤时间为15min为最优工艺条件,该条件下制备的麦麸香茶经开水冲泡后,麦香味醇厚浓郁、茶汤呈亮黄色、口感清爽甘甜,与同类产品比较,麦麸香茶对DPPH自由基清除率为71.3%,具有较高抗氧化活性。Uniform design in combination with analysis of variance and fuzzy mathematics analysis was used to optimize the cellulase-catalyzed hydrolysis and subsequent roasting of wheat bran for the development of wheat bran tea. The optimal process conditions were determined as 0.2%, 10：1, 180 ℃ and 15 min for enzyme dosage, water/wheat bran ratio, roasting temperature and time, respectively. Infusion of the resulting product possessed a strong and mellow wheat aroma, a bright yellow color and a sweet and refreshing taste. Its DPPH free radical scavenging rate was 71.3%, which indicates higher antioxidant activity compared with commercial tea products.

关 键 词：麦麸茶 纤维素酶 均匀试验 模糊综合分析 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]