六堡雪花酥的加工工艺及品质分析  

Study on Processing Technique and Quality of Liubao Snow Cake

作　　者：黄进达 林家威 庾艳玲 袁冬寅 农寿华 陈家献 曹中环 温立香[2] 何梅珍 HUANG Jinda;LIN Jiawei;YU Yanling;YUAN Dongyin;NONG Shouhua;CHEN Jiaxian;CAO Zhonghuan;WEN Lixiang;HE Meizhen(Wuzhou Tea Factory,Wuzhou,Guangxi 543000,China;Guangxi Subtropical Crops Research Institute,Nanning,Guangxi 530001,China)

机构地区：[1]广西梧州茶厂有限公司,广西梧州543000 [2]广西壮族自治区亚热带作物研究所,广西南宁530001

出　　处：《农业研究与应用》2023年第4期34-40,共7页Agricultural Research and Application

基　　金：广西科技重大专项(桂科AA20302018-18)。

摘　　要：通过单因素实验与正交试验研究六堡雪花酥加工工艺,发现六堡茶提香温度为120℃、棉花糖添加量为150 g及六堡茶粉添加量为总粉的40%时,雪花酥外形色泽黑褐均匀,甜度适宜,茶香明显且整体香味协调,不粘牙,感官审评的综合得分最高。The processing technique of Liubao Snow Cake was studied by single factor and or-thogonal tests.It was found that when the aroma enhancement temperature of Liubao tea was 120℃,the amount of marshmallow was 150 g and the amount of Liubao tea powder was 40%of the total powder,the appearance of snow cake is dark and even in color,with appropriate sweetness,obvious tea aroma and overall fragrance coordination.What's more,the snow cake was not sticky and the comprehensive scores of sensory evaluation was the highest.

关 键 词：六堡茶 雪花酥 加工工艺 

分 类 号：S571.1[农业科学—茶叶生产加工]