红茶种类与添加方式对红茶牛肉酱品质影响的研究  

Effects of Black Tea as Additive and Adding Methods on the Quality of Black Tea Beef Paste

作　　者：王盈峰[1] 李大伟[1] 张士康[1] 王彬[1] 石琳[1] 

机构地区：[1]中华全国供销合作总社杭州茶叶研究院,浙江省茶资源跨界应用技术重点实验室,浙江杭州310016

出　　处：《中国茶叶加工》2013年第4期37-39,共3页China Tea Processing

基　　金：浙江省农业成果转化工程项目(2012T202-06)

摘　　要：在炒制好的牛肉酱中分别加入祁红、滇红、湘红等不同红茶种类,并比较红茶粉添加法、红茶粉浸提液添加法和红茶粉加红茶粉浸提液添加法等不同添加方式、添加量制得红茶牛肉酱的感官及理化品质。结果表明,添加的红茶种类和添加量对红茶牛肉酱的品质影响较大。该试验中以直接添加滇红茶粉最佳,添加量为8%,制得红茶牛肉酱感官品质红亮、光泽度较好,酱香浓郁、有茶香,麻辣适口、酱香适宜、有红茶味,酱体均匀、薄稠度适中,且红茶牛肉酱多酚含量、抗氧化性、过氧化值较高。Different kinds of black tea like Keemun Black Tea, Yunnan Black Tea and Huuan Black Tea were added into fried beef paste respectively. The study compared the sensory and physicochemical quality of black tea beef paste made by different adding methods and amount of black tea, such as black tea powder, black tea powder leach liquor addition method or both simultaneously. The results showed that the types and adding amount of black tea had a great influence on the quality of black tea beef paste. It indicated that adding Yunnan Black Tea powder directly was the best and the optimum adding proportion was 8%. The prepared black tea beef paste was red, good gloss, rich aroma with tea fragrance, pungent and spicy, appropriate taste with black tea taste, even paste, thin medium consistency, and the polyphenol content, oxidation resistance, peroxide value were high.

关 键 词：红茶 牛肉酱 添加方式 感官品质 多酚含量 抗氧化性 过氧化值 

分 类 号：TS272.52[农业科学—茶叶生产加工] TS251.61[轻工技术与工程—农产品加工及贮藏工程]