茶多酚改善中国传统发糕感官特性的作用机制  

Mechanism of Tea Polyphenols in Improving Sensory Properties of Traditional Chinese Steamed Sponge Cakes

作　　者：胡杆 林梅 HU Gan;LIN Mei(Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control,College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;College of Food Engineering,Guangxi Agricultural Vocational College,Chongzuo 532200,China)

机构地区：[1]河南农业大学食品科学技术学院,河南省食品加工与流通安全控制工程技术研究中心,河南郑州450002 [2]广西农业工程职业技术学院食品工程学院,广西崇左532200

出　　处：《食品科技》2023年第1期227-232,共6页Food Science and Technology

基　　金：2022年河南省研究生联合培养基地项目(YJS2022JD16)。

摘　　要：以改善中国传统发糕品质为出发点,研究了不同茶多酚添加量对中国传统发糕品质的影响机制,并从质构特性、色度、气孔特性、含水量、蛋白质游离巯基和二级结构等方面综合评价了茶多酚改善发糕品质的应用潜力。结果表明,0.03%的茶多酚添加量是更有效的加工策略,发糕形成的网络结构更加致密均匀,感官特性更加符合当前消费趋势,茶多酚驱动的还原反应和非共价相互作用是其改善发糕品质的分子基础。该研究为扩大茶多酚应用范围和改善发糕制作工艺奠定了一定的理论基础。In this study, the mechanism of the effect of different tea polyphenol additions on the quality of Chinese traditional steamed sponge cake was investigated with the starting point of improving the quality of Chinese traditional steamed sponge cake. The application potential of tea polyphenols for improving the quality of steamed sponge cake was also evaluated in terms of textural properties, color, stomatal properties, water content, protein free sulfhydryl groups and secondary structure. The results showed that the 0.03% tea polyphenol addition was a more effective processing strategy, the network structure was more dense and homogeneous, the sensory characteristics were more in line with the current consumption trend, and the reduction reaction and non-covalent interactions driven by tea polyphenols were the molecular basis for its improvement of steamed sponge cake quality. This study lays a certain theoretical foundation for expanding the application of tea polyphenols and improving the production process of steamed sponge cake.

关 键 词：茶多酚 发糕 感官特性 还原反应 非共价作用 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]