重庆沱茶粉对蛋糕焙烤品质及抗氧化活性分析  

Analysis of Chongqing Tuo Tea Powders on Baking Quality and Antioxidant Activity of Cakes

作　　者：陈善敏 袁林颖[1] 杨娟[1] 罗红玉[1] 王杰 钟应富[1] CHEN Shanmin;YUAN Linying;YANG Juan;LUO Hongyu;WANG Jie;ZHONG Yingfu(Tea Research Institute,Chongqing Academy of Agricultural Sciences,Chongqing 402160,China)

机构地区：[1]重庆市农业科学院茶叶研究所,重庆402160

出　　处：《食品工业科技》2023年第4期226-233,共8页Science and Technology of Food Industry

基　　金：永川区自然科学基金项目(2021yc-jckx20007);重庆市技术创新与应用发展专项重点项目(cstc2019jscx-dxwtBX0030)。

摘　　要：研究重庆沱茶粉部分替代小麦粉(2%~12%)对蛋糕质构特性、色泽、感官、功能成分和抗氧化活性的影响。结果表明,添加重庆沱茶粉对蛋糕质构特性产生负面影响,蛋糕的硬度和咀嚼性显著升高(P<0.05),弹性降低,回复性在各处理组间无显著差异(P>0.05)。随着茶粉添加量的增多,蛋糕亮度L*和色度C*降低,总多酚和总黄酮质量浓度随之升高,2,2-联苯基-1-苦基肼(Diphenyl picryl hydrazinyl,DPPH)自由基清除能力和氧自由基吸收能力(Oxygen-radical absorbance capacity,ORAC)显著增强(P<0.05)。感官审评结果表明,对照组感官得分最高,与茶粉处理组均具有显著性差异(P<0.05),茶粉处理组中重庆沱茶粉添加量为2%和10%时,蛋糕焙烤品质较优。综合分析表明,添加10%的重庆沱茶粉替代小麦粉,改善了蛋糕的风味品质并提高其功能性,此时,蛋糕中总多酚和总黄酮质量浓度分别为431.53和292.7 mg/100 g,DPPH自由基清除能力为143.89μgVC/mL提取液,ORAC值为38.88μmol_(VC)/mL提取液,蛋糕综合品质较好,本研究结果为丰富蛋糕种类和功能性茶制食品的开发提供了理论依据。The effect of partial replacement of flour with Chongqing tuo tea powder(CTP,2%~12%)on texture properties,color,sensory attributes,functional components and antioxidant properties were investigated.Results showed that,the utilization of CTP led to a negative effect on texture,no differences were found in resilience(P>0.05)and the hardness and chewiness increased whereas the springiness showed a reverse trend(P<0.05).A significant reduction in L*and C*value,while the total polyphenol,total flavonoid content,scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals and absorbance capacity on oxygen-radical of sample cakes improved with the GTP replacement increased(P<0.05).The study showed that cakes with good bakery attributes could be produced by the replacement of flour with 2%and 10%of CTP,CK were rated higher in all sensory results(P<0.05).Overall,CTP at 10%replacement level was effective in improving the flavor attributes and antioxidant properties while the total polyphenol content was 431.53 mg/100 g,total flavonoid content was 292.7 mg/100 g,DPPH free radical scavenging ability was 143.89μgVC/mLextract and oxygen-radical absorbance capacity was 38.88μmol_(VC)/mLextract,which could provide a theoretical basis for enriching cake types and developing functional tea foods.

关 键 词：重庆沱茶 茶蛋糕 焙烤品质 抗氧化活性 感官评价 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]