夏秋绿茶复合玉米冲调粉的研制  

Development of summer and autumn green tea compound corn reconstitute powder

作　　者：王秀兰 梁进[1,2] 杨才 钱慧娟 刘政权[1] WANG Xiulan;LIANG Jin;YANG Cai;QIAN Huijuan;LIU Zhengquan(State Key Laboratory of Tea Plant Biology and Utilization,Anhui Agricultural University,Hefei 230036;Engineering Laboratory of Agricultural Products Processing ofAnhui,Anhui Agricultural University,Hefei 230036)

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 [2]安徽农业大学安徽省农产品加工工程实验室,合肥230036

出　　处：《安徽农业大学学报》2018年第5期826-831,共6页Journal of Anhui Agricultural University

基　　金：安徽省科技计划项目(1704a07020073);安徽特色产业发展项目(安徽省农委业委员会[2016-188]);安徽省科技重大专项(17030701020);安徽省自然科学基金项目(1708085MC86);浙江省科技计划项目(编号:2017C02037);安徽农业大学大学生创新创业训练计划项目(XJDC2017021)共同资助

摘　　要：利用双螺旋挤压膨化机对夏秋绿茶复合玉米粉进行挤压膨化加工,并研究粒径、冲水温度和冲水量3个因素对冲调效果的影响。结果表明,最佳的冲调工艺为:粉体粒径为80～100目,冲水温度为80℃,粉体与水的比例为1∶5。此外,试验以夏秋绿茶复合玉米膨化粉为主要原料,并加入木糖醇、麦芽糊精和食盐,以感官评价为指标,采用正交试验确定冲调粉的最佳配方为:原料10 g,木糖醇5 g,麦芽糊精2.5 g和食用盐0.06 g。获得的冲调粉产品口感好,且富含较高的茶多酚功能成分。The summer and autumn green tea compound corn flour was extruded by double-screw extruder, and the effects of three factors such as particle size, water temperature and water quantity on the hedging effect were studied. The results showed that the optimum brewing process： the powder particle size of 80-100 mesh, water temperature of 80℃, and the ratio of powder to water for 1 ： 5. In addition, the extruded summer and autumn green tea compound corn flour was used as the main ingredient in the experiment, and adding xylitol, maltodextrin and salt, using sensory evaluation as indexes, an orthogonal experiment was applied to obtain the best formula： raw material,10 g; xylitol,5 g;malt dextrin,2.5 g;salt 0.06 g. The product has good taste and contains higher functional ingredients of tea polyphenols.

关 键 词：夏秋绿茶 挤压膨化 冲调粉 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]