白茶枸杞复合凝胶软糖配方优化及特性评价  

Formula Optimization and Property Evaluation ofWhite Tea Lycium barbarum Complex Gel Soft Candy

作　　者：王未名 李佳音 苏淑颖 黄艳[1] 毛宇源 陈水吉 林东艺[1] 苏凯[1] WANGWeiming;LI Jiayin;SU Shuying;HUANG Yan;MAO Yuyuan;CHEN Shuiji;LIN Dongyi;SU Kai(Anxi College of Tea Science(College of Digital Economy),Fujian Agriculture and Forestry University,Anxi 362400,China;Anxi County Federation of Trade Unions Employee Service Center,Anxi 362400,China;Tea Science Institute,Anxi County Agriculture and Rural Bureau,Anxi 362400,China)

机构地区：[1]福建农林大学安溪茶学院(数字经济学院),福建安溪362400 [2]安溪县总工会职工服务中心,福建安溪362400 [3]安溪县农业农村局茶科所,福建安溪362400

出　　处：《中国茶叶》2024年第7期17-24,共8页China Tea

基　　金：福建农林大学科技创新专项基金项目(CXZX2020127B)、福建农林大学安溪茶学院青年骨干培养基金(ACKY2019001、ACKY2015004);茶产业链科技创新与服务体系(K1520005A07B);中国白茶研究院项目(KHCZ2104A)。

摘　　要：研究旨在探讨白茶枸杞复合凝胶软糖的最优配方,并对其特性进行评价。以感官评分为指标,采用单因素和响应曲面试验,研究复合凝胶添加量、速溶白茶粉添加量、枸杞粉添加量、赤藓糖醇添加量对白茶凝胶软糖的感官和物理品质的影响,从而得出最优工艺配方;在此基础上,检测该工艺配方所制软糖的感官品质、物理性质以及抗氧化能力。白茶枸杞复合凝胶软糖的最优工艺配方为复合凝胶(明胶∶卡拉胶=7∶3)添加量15 g,速溶白茶粉添加量0.3 g,枸杞粉添加量1 g,赤藓糖醇添加量13 g、柠檬酸添加量0.1 g。该条件下制得的白茶凝胶软糖感官评分为85.4分,产品色泽均匀,口感协调,兼具白茶和枸杞风味;其物理性状为:弹性0.97±0.01、硬度(1 934.81±69.27) g、咀嚼性1 623.16±171.80;产品的1,1-二苯基-2-苦基肼(DPPH)自由基清除率和总抗氧化能力(T-AOC)分别为(51.86±1.67)%和(0.014±0.002) mmol/g。结果表明优化后的软糖感官色泽、形态、风味、组织均表现较好,物理性状弹性、硬度、咀嚼性较为理想,配方中含白茶和枸杞成分使其具备一定抗氧化能力。本研究可为白茶和枸杞的深度开发和茶在软糖食品方面的应用提供一定的参考。The purpose of this study was to explore the optimal formula of white tea Lycium barbarum complex gel soft candy,and to evaluate its characteristics.Single factor and response surface experiments were carried out to investigate the effects of the additional amounts of compound gel,instant white tea,Lycium barbarum powder and erythritol on the sensory and physical quality of white tea gel fudge and the optimal processing formula by taking sensory score as the index.On this basis,the sensory quality,physical properties and antioxidant activity of the fudge prepared by this optimal processing formula were tested.The best formula of white tea Lycium barbarum complex gel fudge was compound gel(gelatin:carrageenan=7:3),15 g;instant white tea,0.3 g;Lycium barbarum powder,1g;erythritol,13 g;and citric acid,0.1 g.The sensory score of white tea gel fudge prepared by this formula was 85.4.This product had uniform color,harmonious taste,white tea and medlar flavor,while its elasticity was 0.97±0.01,hardness was(1934.81±69.27)g and chewability was 1623.16±171.8.The scavenging activities of 1,1-diphenyl-2-picrylhydrazyl(DPPH)and T-AOC(Ferric reducing/antioxidant power)were(51.86±1.67)%and(0.014±0.002)mmol/g,respectively.The results show that the optimized soft candy exhibits good sensory performance in terms of color,shape,taste and texture.The physical properties of elasticity,hardness and chewiness are relatively ideal.The formula contains white tea and Lycium barbarum,which give it certain antioxidant capacity,This study provided certain reference for the further development and application of white tea and Lycium barbarum in tea soft candy foods.

关 键 词：速溶白茶粉 枸杞 软糖 响应曲面法 质构 抗氧化活性 

分 类 号：TS272.5[农业科学—茶叶生产加工] TS246.56[轻工技术与工程—农产品加工及贮藏工程]