响应面法优化香榧擂茶的制作工艺  

Optimization of processing technology of Torreya grandis grinding tea by response surface methodology

作　　者：王先波 叶凤香 阙荧萍 叶伟华 何志平[3] 丁周华 WANG Xianbo;YE Fengxiang;QUE Yingping;YE Weihua;HE Zhiping;DING Zhouhua(Zhejiang Feixiangyuan Food Co.,Ltd.,Lishui 323400,Zhejiang;Zhejiang Mingxin Agriculture and Forestry Engineering Co.,Ltd.,Lishui 323400,Zhejiang;Zhejiang A&F University,Hangzhou 311300,Zhejiang)

机构地区：[1]浙江榧香源食品加工有限公司,浙江丽水323400 [2]浙江铭鑫农林工程有限公司,浙江丽水323400 [3]浙江农林大学,浙江杭州311300

出　　处：《浙江农业科学》2024年第6期1451-1456,共6页Journal of Zhejiang Agricultural Sciences

基　　金：浙江省重点研发计划(2020C02040)。

摘　　要：以香榧饼粕粉、糯米粉、姜粉等为主要原料,白砂糖、茶粉、花生碎、黑芝麻、炒米为辅料制作擂茶。以感官评分为指标,通过单因素试验及响应面试验优化擂茶的制作工艺。结果表明,擂茶的最佳工艺配方为香榧饼粕粉11.3 g、姜粉0.7 g、白砂糖7.5 g、茶粉0.8 g、糯米粉15 g、花生碎4.6 g、熟芝麻3 g、炒米1.6 g。此配方制作的擂茶口感丰富、香味浓郁、冲调性能最佳且营养价值高。Grinding tea was made with Torreya grandis cake,glutinous rice flour,ginger powder as the main raw materials,and white granulated sugar,tea powder,crushed peanuts,black sesame,stir-fried rice as the auxiliary materials.The preparation of grinding tea was optimized by response surface methodology based on the single factor tests,and sensory score as the main indicators.The results indicated that the optimal conditions for the preparation of grinding tea were Torreya grandis cake 11.3 g,ginger powder 0.7 g,white granulated sugar 7.5 g,tea powder 0.8 g,glutinous rice flour 15 g,crushed peanuts 4.6 g,black sesame 3 g,stir-fried rice 1.6 g.The grinding tea made with this formula has a rich taste,aromatic flavor,the best blending performance,and high nutritional value.

关 键 词：香榧饼粕 擂茶 工艺优化 

分 类 号：S664.5[农业科学—果树学]