红茶谷物冲调粉的配方优化及品质分析  

Formula optimization and quality analysis of instant powder using black tea and cereal

作　　者：周德杰 罗登欢 许娜 黄文潇[1] 王宇 庄杰 夏业鲍 ZHOU Dejie;LUO Denghuan;XU Na;HUANG Wenxiao;WANG Yu;ZHUANG Jie;XIA Yebao(School of Tea and Food Science&Technology,Anhui Agricultural University,Hefei 230036,China;Engineering Laboratory of Agricultural Products Processing of Anhui,Anhui Agricultural University,Hefei 230036,China;Research Center of Food Nutrition and Safety,Anhui Agricultural University,Hefei 230036,China)

机构地区：[1]安徽农业大学茶与食品科技学院,安徽合肥230036 [2]安徽农业大学安徽省农产品加工工程实验室,安徽合肥230036 [3]安徽农业大学食品营养与安全研究中心,安徽合肥230036

出　　处：《安徽科技学院学报》2023年第1期54-62,共9页Journal of Anhui Science and Technology University

基　　金：安徽省高校优秀人才支持计划一般项目(gxyq2020005);安徽省大学生创新创业训练计划项目(S201910364023);安徽省博士后研究人员资助项目(2017B230)。

摘　　要：目的:以祁门红茶为功能因子,感官评价为指标,调配优化红茶谷物冲调粉的配方,并对其进行品质分析。方法:采用真空冷冻干燥结合高速粉碎技术处理原料,选取米粉、紫薯、祁门红茶、糙米、黄豆、木糖醇添加量6个指标因素,分别利用单因素试验和响应面分析法,研究复合谷物冲调粉的配方;同时对最优配方的总淀粉、蛋白质、脂肪、灰分、水分含量、冲水温度、冲泡比例进行理化测定。结果:冲调粉的最佳配方为:红茶3.38%、米粉36%、糙米20.92%、木糖醇11%、黄豆9.96%、芡实6%、大豆分离蛋白2.5%、紫薯2.5%、亚麻籽油1%。总淀粉、蛋白质、脂肪、灰分、水分含量分别为39.44%±0.01%、7.60%±0.01%、1.99%±0.17%、1.78%±0.02%、5.80%±0.01%。当粉体粒径100目、冲水温度70℃、冲泡比例1∶5时,粉糊口感最佳,茶香浓郁、色泽亮丽,融合了茶香、谷香与豆香的独特协调风味。结论:该冲调粉与市场同类产品相比,具有低热低脂的优势,同时富含优质蛋白,为开发富含红茶的冲调粉提供参考思路。Objective:Taking Keemun black tea as the functional factor and sensory evaluation as the i ndex,the formula of the black tea grain powder is optimized and the quality is analyzed.Methods:V acuum freeze drying combined with high-speed crushing technology was used to process raw materials,and six index factors were selected for the addition of rice flour,purple potato,Keemun black tea,brown rice,soybeans and xylitol,and the formula of composite grain punching powder was studied by using single-factor test and response surface analysis method,respectively,and the total starch,protein,fat,ash,moisture content,flushing temperature and brewing ratio of the optimal formula were physically and chemically determined.Results:The best formula for brewing powder is:black tea 3.38%,rice flour 36%,brown rice 20.92%,xylitol 11%,soybean 9.96%,mustard 6%,soy protein isolate 2.5%,purple potato 2.5%,flaxseed oil 1%.The total starch,protein,fat,ash and moisture content were 39.44%±0.01%,7.60%±0.01%,1.99%±0.17%,1.78%±0.02%,5.80%±0.01%,respectively.When the powder particle size is 100 mesh,the flushing temperature is 70°C,and the brewing ratio is 1∶5,the powder paste has the best taste,the tea aroma is rich,the color is bright,and the unique coordinated flavor of tea,grain and bean is integrated.Conclusion:Compared with similar products on the market,this powder has the advantages of low heat and low fat,while rich in high-quality protein.This study provides a reference for the development of a blending powder rich in black tea.

关 键 词：祁门红茶 营养冲调粉 真空冷冻干燥 感官评价 响应面分析 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]