酒酿绿茶馒头的护色剂筛选及配方优化  

Screening of Color Fixative and Optimization of Formula for Fermented Glutinous Rice and Green Tea Steamed Bread

作　　者：靳羽慧 刘晓媛 李飞 肖会双 李建芳[1] JIN Yuhui;LIU Xiaoyuan;LI Fei;XIAO Huishuang;LI Jianfang(College of Food Science and Engineering,Xinyang Agriculture and Forestry University,Xinyang 464000,China)

机构地区：[1]信阳农林学院食品科学与工程学院,河南信阳464000

出　　处：《食品科技》2025年第1期172-178,共7页Food Science and Technology

基　　金：河南省科技攻关项目(172102210452);河南省高等学校重点科研项目(22B550015);信阳农林学院校级青年基金项目(QN2021026)。

摘　　要：文章以小麦粉为主要原料,控制绿茶粉、酒酿、酵母、维生素C和叶绿素铜钠盐的添加量,通过单因素试验和正交优化试验,以感官评分、茶多酚含量、质构特性和比容为指标,确定酒酿绿茶馒头的最优配方。结果表明:叶绿素铜钠盐对酒酿馒头的护色效果优于维生素C,酒酿绿茶馒头的最优配方如下:以100 g小麦粉为基础,绿茶粉添加量1.0%、酒酿添加量45%、酵母添加量1.0%、叶绿素铜钠盐添加量0.04%、柠檬酸添加量0.2%。制成的馒头表面光滑,色泽嫩绿,组织松软,内部气孔分布均匀。In this paper,wheat flour was used as the main raw material to control the addition of green tea powder,fermented glutinous rice,yeast,vitamin C and chlorophyll copper sodium salt.Through single factor test and orthogonal optimization test,the sensory scores,tea polyphenol content,texture characteristics and specific volume were used as indicators to determine the optimal formula of fermented glutinous rice and green tea steamed bread.The results showed that the color protection effect of chlorophyll copper sodium salt was better than vitamin C.The best formula of fermented glutinous rice and green tea steamed bread were as follows:based on 100 g flour,1.0%of green tea powder,45%of fermented glutinous rice,1.0%of yeast,0.04%of chlorophyll copper sodium salt,0.02%of citric acid.The steamed bread has a smooth surface,tender green color,soft tissue,and uniform distribution of internal pores.

关 键 词：绿茶 酒酿 护色剂 馒头 感官评价 茶多酚 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]