信阳绿茶主食面包的研制  

Development of Xinyang Green Tea Staple Bread

作　　者：邵颖[1] 王宝刚[1] 郑莹莹[1] 廉苗苗[1] 侯华东[1] 朱国印[1] SHAO Ying WANG Bao-gang ZHENG Ying-ying LIAN Miao-miao HOU Hua-dong ZHU Guo-yin(Food Science School, Xinyang Agriculture College, Xinyang 464000, Chin)

机构地区：[1]信阳农林学院食品学院,河南信阳464000

出　　处：《保鲜与加工》2017年第1期60-64,共5页Storage and Process

基　　金：信阳市科技攻关项目(150016)

摘　　要：将信阳毛尖绿茶研磨成粉添加到主食面包中制备信阳绿茶主食面包,研究不同绿茶粉添加量对主食面包比容、感官品质、水分含量及酸度的影响。结果表明,绿茶粉最佳添加量为面包粉质量的3%,此时得到的绿茶主食面包比容为5.75 m L/g,感官品质评分98分,水分含量32.7%,茶多酚含量0.386 g/100 g,酸度2.98°T;绿茶面包表皮完整且丰满,无焦斑,色泽均匀,稍有茶叶的黄绿色,组织紧密有弹性、耐咀嚼,有茶叶的清香,无茶苦味,且具有较好的营养保健功能,市场前景广阔。In this paper, the feasibility of adding Xinyang green tea powder as a food additive to make staple bread had been discussed by probing into the influences of the different adding amounts of green tea powder on specific volume, sensory quality, water content and acidity of bread. The results showed that, the best additional dose of green tea powder was 3%, under this condition, the specific volume of green tea bread was 5.75 mL/g, sensory quality score was 98, water content was 32.7%, tea polyphenols content was 0.386 g/100 g, and acidity was 2.98 °T. The green tea bread had complete and plump shape, no focal spot, uniform slightly yellowish green color, a tight and elastic tissue structure which was resistant to chewing, fresh tea scent without bitter taste, good nutritional and healthy function, and a promising market prospects.

关 键 词：信阳绿茶粉 主食面包 比容 感官品质 水分含量 酸度 研制 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]