红茶粉挤压超微细集成技术在烘焙食品中的应用  

Application of black tea powder extrusion superfine integration technology in baking food

作　　者：潘斌 刘顺春 周三女 付晓芳 

机构地区：[1]宁德职业技术学院生物技术系,福安355000

出　　处：《食品科技》2017年第10期153-159,共7页Food Science and Technology

基　　金：2013年福建省科技厅星火计划项目(2013S0066);2013年国家技术创新基金项目(13C26213502909)

摘　　要：研究采用福建省福安市出产的坦洋功夫红茶茶叶,将其粉碎添加到面包中研制红茶粉面包,用以提高面包的食用品质。经研究,茶粉采用双螺杆挤压工艺结合超微粉碎集成技术能获得较细的粒度,使有效成分的溶出量增加,研制的面包组织细腻、显著改善面包的食用品质。试验对红茶粉双螺杆挤压工艺参数进行优化。还研究了红茶粉的粒度、添加方式、稳定时间和添加量对红茶粉面包咖啡碱含量和感官品质的影响,及品质改良剂双乙酰酒石酸单(双)甘油酯对红茶粉面包感官品质的影响,并优化工艺参数。结果表明,将5%红茶粉加入水中搅拌调和成茶浆,茶浆稳定12 min,与面粉混合,调制面团,双乙酰酒石酸单(双)甘油酯添加量为1.2%。在此条件下,研制的红茶粉面包感官品质最好,感官评分为91,面包咖啡碱含量为0.078%,有效成分(主要是指咖啡碱)含量最高,试验与传统工艺采用超微粉碎制备的红茶粉及研制的红茶粉面包比较,各项性能指标都有提高。In this study, the production of black tea powder was added to the bread, which was produced in Fu＇an city, Fujian province, After study, tea powder by twin-screw extrusion process with integrated superfine grinding technology can obtain fine granularity, increase the dissolution of the active ingredient, develop of bread delicate tissue, and significantly improve the edible quality of bread. The technological parameters of twin screw extrusion of black tea powder were optimized. The particle size, black tea powder adding method, stability time and effect of dosage on sensory quality of bread and black tea caffeine content, and quality improver of diacetyl tartaric acid ester of glycerol single （double） effect on black tea bread sensory quality, and the optimization of process parameters were also studied. The results showed that the 5% black tea powder added water to reconcile into tea tea mixing pulp, pulp 12 min, mixed with wheat flour, dough making, diacetyl tartaric acid single （double） glyceride content 1.2%, under this condition, the development of black tea bread sensory quality was best, sensory score was 91, the caffeine content for bread was 0.078%, the content of effective components （mainly refers to caffeine） was the highest, compared black tea bread in this experiment with the traditional process using ultramicro powder and preparation of the development of black tea crushed, the performance indicators were improved.

关 键 词：坦洋功夫红茶 双螺杆挤压 超微粉碎 红茶粉面包 感官品质 有效成分 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]