响应面法优化抹茶酱的制作工艺  

Optimization of the Processing Technology for Matcha Paste with Response Surface Methodology

作　　者：王敬涵[1] 赵开飞[1] 黄潇[1] 李晓娅 刘政权[1] 

机构地区：[1]安徽农业大学茶树生物学与资源利用国家重点实验室,合肥230036

出　　处：《中国调味品》2017年第12期94-97,105,共5页China Condiment

基　　金：浙江省重点研发项目--26县绿色技术应用专项(2017C02037)

摘　　要：在单因素试验的基础上,以感官指标为评定指标,采用响应面法优化抹茶酱的制作工艺。研制出抹茶酱的最佳工艺为:牛奶150%、淡奶油100%、白砂糖45.97%、抹茶6.13%、增稠剂0.38%,熬制时间16.87min生产出的抹茶酱色泽亮绿,茶味浓郁,具有独特的风味。On the basis of single factor experiment ,taking sensory indicators as the assessment index, response surface is used to optimize the formula of matcha paste. The optimal formula and technology for matcha paste are as＇follows： milk is 150% ,whipping cream is 100%, sugar is 45.97%,matcha is 6. 13%, thickener is 0. 38%, boiling time is 16. 87 min. Under such conditions, matcha paste is produced with bright green color and strong tea flavor,meanwhile, it has unique flavor.

关 键 词：抹茶酱 感官评定 响应面 最佳工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]