绿茶米糕研制及其品质分析  

Preparation and Quality Analysis of Rice Cake Contained Green Tea

作　　者：李志鑫 徐雪野 张新振 高洋 琚飞龙 孙玥 李雪玲[1] 梁进[1] LI Zhixin;XU Xueye;ZHANG Xinzhen;GAO Yang;JU Feilong;SUN Yue;LI Xueling;LIANG Jin(College of Tea and Food Science and Technology,Anhui Agricultural University,Key Laboratory of Agricultural Product Fine Processing and Resource Utilization,Ministry of Agriculture and Rural Affairs,Anhui Engineering Laboratory for Agro-products Processing,Hefei 230036,China)

机构地区：[1]安徽农业大学茶与食品科技学院,农业农村部江淮农产品精深加工与资源利用重点实验室,安徽省农产品加工工程实验室,安徽合肥230036

出　　处：《食品工业科技》2024年第3期171-178,共8页Science and Technology of Food Industry

基　　金：国家重点研发计划项目(2021YFD1601103);安徽省自然科学基金项目(2108085MC122);安徽高校自然科学研究项目(KJ2020A0136);安徽省研究生教育教学改革研究项目(2022jyjxggyj190)。

摘　　要：本研究以粳米粉和糯米粉以及绿茶粉为主要原料,研制绿茶米糕并进行配方优化。通过采用单因素实验和正交试验优化配方并对其品质进行检测分析。利用正交试验优化,获得绿茶米糕最佳配方为:绿茶粉添加量3%,白砂糖添加量7.5%,粳糯米粉比例为1:2。该配方条件下,绿茶米糕的综合评分为85.60分。电子鼻检测结果显示,绿茶米糕与未添加绿茶的对照组相比,其挥发性物质差异种类主要为硫化合物和氮氧化合物。抗氧化结果表明,相较于对照米糕,绿茶米糕在总酚含量以及DPPH自由基和ABTS+自由基的清除率均得到提高。体外消化实验结果显示,通过外源添加绿茶能有效降低米糕的体外消化率,而其抗性淀粉含量有所增加,且其快速消化淀粉含量降低。In this study,japonica rice,glutinous rice flour and green tea powder were used as the main raw materials to develop rice cake contained green tea and optimize the formula.By using single factor experiments and orthogonal experiments to optimize the formula,its quality was detected and analyzed.The optimum formula of rice cake contained green tea was obtained by orthogonal test optimization:The additive amount of green tea powder and white granulated sugar was 3%and 7.5%,the ratio of japonica rice flour to glutinous rice flour was 1:2.Under this formula condition,the comprehensive score of green tea rice cake was 85.60 points.The results of electronic nose showed that the difference of volatile compounds of rice cake contained green tea were mainly sulfur compounds and nitrogen oxides compared with the control group without green tea.The antioxidant test results showed that the total phenolic content,DPPH·,and ABTS+·clearance rate of green tea rice cake were all improved compared with the control.The results of in vitro digestion experiments showed that the addition of exogenous green tea could effectively reduce the in vitro digestion rate of rice cakes,while its resistant starch content increased and its rapid digestion starch content decreased.

关 键 词：绿茶 米糕 电子鼻 抗氧化活性 体外消化 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]