信阳绿茶汤对绿茶面包焙烤品质的影响  

Effect of xinyang green tea infusion on the baking quality of green tea bread

作　　者：邵颖 刘坤峰 魏宗烽 廉苗苗 杨春丽 邢淑婕 SHAO Ying, LIU Kun -feng, WEI Zong- feng, LIAN Miao -miao, YANG Chun -li,XING Shu -jie(School of Food Science, Xinyang Agriculture and Forestry University, Xinyang Henan 46400)

机构地区：[1]信阳农林学院食品学院,河南信阳464000

出　　处：《粮油食品科技》2018年第2期40-44,共5页Science and Technology of Cereals,Oils and Foods

基　　金：信阳市科技攻关项目(150016)

摘　　要：将信阳低档春茶浸泡的茶汤添加到主食面包中,研究茶汤的茶水比、泡茶温度对主食面包比容、感官品质的影响,优化主食面包制作工艺。结果表明,茶水比、泡茶温度均对面包比容及感官评分影响显著,经优化得出绿茶面包最佳制作工艺:茶水比为3∶100 g/m L,泡茶温度50℃,得到的绿茶面包比容为5.54 m L/g,感官评分97.8分,水分含量31.2%,酸度1.47°T,微生物指标符合国家标准,所制的茶汤主食面包具有绿茶的保健功能和较好的焙烤品质。The tea infusion of Xinyang low-grade spring tea was used to prepared bread. The effect of the ratio of tea to water and water temperature on the specific volume and sensory quality of the bread was studied,and the process was also optimized. The results showed that the ratio of tea to water and water temperature had a significant effect on the specific volume and sensory quality of the tea bread. The optimal process was： the ratio of tea to water was 3∶ 100 g/m L,water temperature 50 ℃. The specific volume of the tea bread was 5. 54 m L/g,sensory score 97. 8,moisture content 31. 2% and the acidity1. 47 °T. The microbial indicators accord with national standards. The tea bread not only has the health function of green tea,but also has a good baking quality.

关 键 词：信阳绿茶 茶汤 主食面包 感官品质 

分 类 号：TS272.5[农业科学—茶叶生产加工] TS213.2[轻工技术与工程—农产品加工及贮藏工程]