添加不同种类的茶粉对茶香鱼面品质的影响研究  

Study on the effect of different tea powder on the quality of tea-flavored fish noodles

作　　者：徐娇娇 李慧文 徐泽林 赵玉凤 高琼[1] 张芸[1] XU Jiaojiao;LI Huiwen;XU Zelin;ZHAO Yufeng;GAO Qiong;ZHANG Yun

机构地区：[1]湖北经济学院旅游与酒店管理学院,湖北武汉430205 [2]中百集团武汉生鲜食品加工配送有限公司,湖北武汉430212

出　　处：《肉类工业》2022年第6期22-27,共6页Meat Industry

基　　金：大学生创新创业训练计划项目(S202011600051)。

摘　　要：鄂东鱼面具有鱼肉的自然风味、味道鲜美,吃起来有嚼劲,而且富含优质蛋白质,营养价值高。为丰富鄂东鱼面的花色品种,进一步改善其品质和感官性状,按照鱼面基本配方:小麦粉100g、鲢鱼鱼糜90g、玉米淀粉15g、食盐2g、水20g,然后分别添加超微茶粉(抹茶、乌龙茶、红茶、普洱茶和茉莉花茶)2g,制得不同品种的茶香鱼面。并以整体喜好度评价、色度测定、质构分析和电子鼻测定,研究添加不同种类茶粉对茶香鱼面品质的影响。结果表明:添加不同种类茶粉的茶香鱼面均具有典型的茶类色泽,同时具有明显的茶香风味,呈现出入口略软而又颇具嚼劲的口感,经评价茉莉花茶鱼面喜好度最高;与空白相比,添加茶粉后,鱼面剪切力下降,拉伸强度增加,以抹茶鱼面的拉伸强度值最高;添加不同种类的茶粉后,鱼面风味物质产生变化,其中茉莉花茶鱼面腥味较低。茶粉的添加改善了鱼面的色泽及口感,丰富了鱼面的风味,并具有一定的除腥效果。Edong fish noodles had the natural flavor of fish meat,and taste was delicious,and it was chewy,and it was rich in high-quality protein,and nutritional value was high.In order to enrich the varieties of Edong fish noodles and further improve their quality and sensory properties,different varieties of tea-flavored fish noodles were prepared according to the basic formula of fish noodles:100 g wheat flour,90 g silver carp surimi,15 g corn starch,2 g salt and 20 g water,and 2 g ultra-fine tea powder(matcha,oolong tea,black tea,Pu’er tea and jasmine tea)were added,respectively.The effects of different kinds of tea powder on the quality of tea flavored fish noodles were studied by overall preference evaluation,colorimetry,texture analysis and electronic nose.The results showed that the tea-flavored fish noodle with different kinds of tea powder had typical tea color,and it had obvious tea flavor,and it showed a slightly soft and chewy mouthfeel,and the preference of jasmine tea fish noodles was the highest.Compared with the blank,the shear force of fish noodle decreased and the tensile strength increased after adding tea powder,and the tensile strength of Matcha fish noodles was the highest.The flavor substances of fish noodles changed after adding different kinds of tea powder,and the fishy smell of jasmine tea was lower.The addition of tea powder improved the color and taste of fish noodles,and the flavor of fish noodles was enriched,and it had a certain effect of removing fishy smell.

关 键 词：超微茶粉 茶香鱼面 喜好度评价 质构 品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]