低温油炸黄茶风味小麦脆片加工工艺优化及品质分析  

Process Optimization and Quality Analysis of Low Temperature Fried Yellow Tea Flavor Wheat Chips

作　　者：鲍雨婷 陈琪[3] 王灼琛[1,2] Bao Yuting;Chen Qi;Wang Zhuochen(Institute of Agro-products Processing,Anhui Academy of Agricultural Science,Hefei 230031;Anhui Engineering Laboratory of Food Microbial Fermentation and Functional Application,Hefei 230031;State Key Laboratory of Tea Plant Biology and Utilization,Anhui Agricultural University,Hefei 230036)

机构地区：[1]安徽省农业科学院农产品加工研究所,合肥230031 [2]安徽省食品微生物发酵与功能应用工程实验室,合肥230031 [3]安徽农业大学茶树生物学与资源利用国家重点实验室,合肥230036

出　　处：《中国食品学报》2024年第11期254-268,共15页Journal of Chinese Institute Of Food Science and Technology

基　　金：安徽省重点研发计划国际合作专项(202004b 11020004)。

摘　　要：为改善油炸小麦脆片的产品品质,缓解加工过程中油炸温度过高,产品风味和营养不佳的问题,本文将黄茶超微粉碎后添加到小麦脆片中,采用低温真空油炸的方式进行产品加工,并对加工工艺参数进行优化,同时探究产品的理化特性和抗氧化活性。采用气相色谱-离子迁移谱技术(GC-IMS)测定其挥发性成分变化,评价黄茶粉对小麦脆片风味品质的影响。结果表明:最佳工艺参数为:黄茶粉添加量3%(小麦粉质量计),黄茶粉粒径150目,油炸时间35 min,油炸温度90℃。在该优化条件下制作的黄茶风味脆片,比容为5.17 g/mL、硬度为289.47 g,较未添加黄茶粉的脆片均有所上升,同时表现出较好的体外抗氧化活性,对DPPH自由基和ABTS阳离子自由基清除率分别为88.46%和92.49%。GC-IMS检测结果显示醛类风味物质在黄茶脆片中含量较高。结论:将黄茶粉应用于低温油炸小麦脆片加工中,可为丰富油炸类小麦制品品类,提升产品品质提供新思路。In order to improve the product quality of fried wheat chips and alleviat the problems of high frying temperature,poor flavor and nutrition of products in the usual processing process,the yellow tea was added to the wheat chips after ultra-fine grinding,and the product was processed by low temperature vacuum frying.Meanwhile,the processing parameters were optimized,and the physical and chemical properties and antioxidant activities of the products were explored.The effect of yellow tea powder on the flavor quality of wheat crisp was evaluated by GC-IMS.The results showed that the optimum parameters were as follows:The content of yellow tea powder was 3%(by wheat flour quality),the grain size of yellow tea powder was 150 mesh,the frying time was 35 min,and the frying temperature was 90℃.Under this optimized conditions,the specific volume and hardness of yellow tea flavor chips were 5.17 g/mL and 289.47 g,which were higher than those without yellow tea powder,and showed better antioxidant activity,the scavenging rate of DPPH free radical was 88.46%,and the scavenging rate of ABTS cationic free radical was 92.49%.The results of GC-IMS showed that the content of aldehydes in yellow tea chips was higher.In conclusion,the application of yellow tea powder in wheat chips processing could enrich the variety and quality of fried wheat products.

关 键 词：低温真空油炸 黄茶 小麦脆片 挥发性风味物质 品质分析 

分 类 号：TS272.5[农业科学—茶叶生产加工]