一种无糖岩茶蛋糕的研制  

Preparation of A Sugar-free Rock Tea Cake

作　　者：陈明珠 李远华 曾凡凡 王丹妮 CHEN Mingzhu;LI Yuanhua;ZENG Fanfan;WANG Danni(College of Tea and Food Science,Wuyi University,Wuyishan,Fujian 354300,China;Yushan College,Wuyi University,Wuyishan,Fujian 354300,China)

机构地区：[1]武夷学院茶与食品学院,福建武夷山354300 [2]武夷学院玉山学院,福建武夷山354300

出　　处：《农产品加工》2022年第19期14-17,共4页Farm Products Processing

基　　金：福建省自然科学基金面上项目(2020J01404);南平市自然科学基金联合资助项目(2019J04)。

摘　　要：以大红袍粉为主要辅料,将麦芽糖醇替代传统的白砂糖,研制一款无糖岩茶蛋糕。探讨鸡蛋液用量、麦芽糖醇用量、岩茶粉用量、烘烤时间对无糖岩茶蛋糕感官品质的影响。在此基础上,通过正交试验设计对无糖岩茶蛋糕的配方进行优化,以得到其最佳工艺配方为鸡蛋液用量120 g,麦芽糖醇用量80 g,岩茶粉用量1.5 g,烘烤时间25 min,在此工艺条件下制得的无糖岩茶蛋糕呈淡棕绿色、富有光泽,质地柔软、有弹性,风味纯正、不油腻,岩茶香气馥郁。Using rock tea powder as the main auxiliary material,maltitol was used to replace the traditional white granulated sugar to make a sugar-free rock tea cake.Explored the effects of egg liquid addition,maltitol addition,rock tea powder addition,and baking time on the sensory quality of sugar-free rock tea cakes.On this basis,the orthogonal test design was used to optimize the formula of sugar-free rock tea cake to obtain the best process formula:egg liquid addition 120 g,maltitol addition 80 g,rock tea powder addition 1.5 g and baking time 25 min.The sugar-free rock tea cake prepared under this process is light brown green,full of luster,soft and elastic in texture,pure in flavor,not greasy,and fragrant in rock tea aroma.

关 键 词：岩茶粉 麦芽糖醇 蛋糕 无糖 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]