青砖茶饼干的研制  

Development of Qingzhuan tea biscuits

作　　者：姚敏敏 张荣祥 唐海燕[3] 倪德江[1,2] 陈玉琼 YAO Min-min;ZHANG Rong-xiang;TANG Hai-yan;NI De-jiang;CHEN Yu-qiong(College of Horticulture&Forestry Sciences,Huazhong Agricultural University,Wuhan 430070,China;National Key Laboratory for Germplasm Innovation&Utilization of Horticultural Crops,Wuhan 430070,China;Hubei Vocational College of Bio-Technology,Wuhan 430070,China)

机构地区：[1]华中农业大学园艺林学学院,武汉430070 [2]果蔬园艺作物种质创新与利用全国重点实验室,武汉430070 [3]湖北生物科技职业学院,武汉430070

出　　处：《湖北农业科学》2025年第2期162-165,共4页Hubei Agricultural Sciences

基　　金：国家重点研发计划项目(2022YFD1600804)。

摘　　要：以低氟青砖茶为原料,探讨了不同青砖茶速溶粉、蛋液、黄油、白砂糖添加量对青砖茶饼干品质的影响。结果表明,青砖茶饼干的最佳配方为在面粉100 g条件下,蛋液添加50 g,黄油添加20 g,白砂糖添加25~30 g,青砖茶速溶粉添加4~6 g。此配比加工的青砖茶饼干口感酥脆,色泽棕褐,有浓郁的茶香,且具有良好的保健功能。Taking low fluorine Qingzhuan tea as raw material,the influence of different instant powder of Qingzhuan tea,egg liquid,butter and white granulated sugar on the quality of Qingzhuan tea biscuits was studied.The results showed that the best formula of Qin⁃gzhuan tea biscuits was flour of 100 g,egg liquid of 50 g,butter of 20 g,white sugar of 25~30 g,and Qingzhuan tea instant powder of 4~6 g.The Qingzhuan tea biscuits processed in this ratio had crisp taste,brown color,strong tea fragrance,and good health care func⁃tion.

关 键 词：青砖茶 饼干 工艺优化 品质 抗氧化性 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]