糙米绿茶加工工艺及感官质量模糊综合评判  

Fuzzy comprehensive evaluation on quality of brown rice green tea by sensory analysis and is processing

作　　者：李静芳[1] 李新新[1] 刘军巧[1] 刘世艳[1] 刘璐[1] 田楠[1] 何新益[1,2] 

机构地区：[1]天津农学院食品科学与生物工程学院,天津300384 [2]天津市农副产品深加工技术工程中心,天津300384

出　　处：《食品与机械》2015年第4期228-231,共4页Food and Machinery

基　　金：天津市大学生创新创业训练计划项目(编号:201410061027)

摘　　要：以糙米粉与绿茶粉为原料,应用挤压重组技术开发糙米绿茶。比较茶米的配比及加工工艺条件对糙米绿茶及茶汤中的茶多酚、咖啡碱、游离氨基酸、还原糖的含量以及冲泡过程中茶汤色泽的影响,应用模糊综合评判法优选糙米绿茶配方及加工条件。结果表明:以4∶6的比例将绿茶粉与糙米粉混合经挤压重组造粒,在烘烤温度160℃、烘烤时间15min的条件下制备的糙米绿茶感观评价最佳,糙米绿茶中的茶多酚、咖啡碱、游离氨基酸、还原糖的含量分别为6.91%,1.37%,0.345%,14.92%。茶汤中的茶多酚、咖啡碱、游离氨基酸、还原糖的含量分别为0.90%,0.18%,0.045%,1.94%。Taken brown rice powder and green tea powder as raw ma terials, brown rice green tea was prepared with application of extru- sion recombinant technology. The tea polyphenols, caffeine, amino acid, sugar content and the color value changes in the different ratio of materials and processing conditions were compared. The brown rice green tea formulation and processing conditions were optimized through fuzzy comprehensive evaluation. The results showed that brown rice green tea had a better sensory evaluation value with the ratio of 4 ： 6 of the green tea powder to rice powder under baking temperature 160 ℃ for 15 minutes. The polyphenols, caffeine, ami- no acid, sugar content of brown rice green tea were 6.91 %, 1.37%, 0. 345%, 14.92%, respectively. And the polyphenols, caffeine, a-mino acid, sugar content in tea beverage were 0. 90%, 0. 18%, 0. 045%, 1.94%, respectively.

关 键 词：糙米 茶 挤压重组 模糊综合评判 

分 类 号：TS272.51[农业科学—茶叶生产加工]