碎茶挤压预处理茶粉制品对籼米粉性质及米发糕品质的影响  

Effects of extruded crushed tea powder pretreatment on the properties of indica rice powder and the quality of fermented rice cake

作　　者：朱勇娟 吴卫国[1] 张喻[1] 任贤龙 廖卢艳[1] ZHU Yongjuan;WU Weiguo;ZHANG Yu;REN Xianlong;LIAO Luyan(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,Hunan,China;Hunan Jiaoshan Rice Co.,Ltd.,Hengyang 421200,Hunan,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]湖南角山米业有限责任公司,湖南衡阳421200

出　　处：《粮食与油脂》2025年第5期30-36,共7页Cereals & Oils

基　　金：湖南省自然科学基金项目(2024JJ7289);湖南重点领域研发计划项目(2019NK2131);湖南省研究生创新基金(QL20230178);湖南省农科院创新基金项目(2023CX88)。

摘　　要：以碎茶为原料,经挤压、热浸提、冷冻干燥制得碎茶茶粉、速溶茶粉及茶渣粉,将其按不同添加量(0%~5%,以混合粉质量为基准)添加至籼米粉中制作米发糕,探究不同添加量的茶粉制品对籼米粉糊化特性、米发糕质构特性及感官评分的影响,并通过相关性及主成分分析评估各指标间的关联度和综合表现。结果表明:随着茶粉制品添加量的增加,籼米粉的衰减值、回生值和米发糕的硬度、胶着性、咀嚼性总体上呈下降趋势;米发糕感官评分与质构特性、糊化特性各指标间存在密切关联;其中添加4%挤压预处理碎茶茶粉的米发糕主成分综合得分最高,品质最优。Using crushed tea as material, crushed tea powder, instant tea powder and tea dregs powder were prepared by extrusion, hot extraction and freeze-drying. They were added to indica rice powder at different additive amounts(0 %~5 %, based on the mass of the mixed powder) to make fermented rice cake. The effects of different additive amounts of tea powder products on the gelatinization properties of indica rice powder, the textural properties of fermented rice cake, and sensory scores were investigated, and correlation and performance of the indexes were evaluated through correlation and principal component analysis. The results showed that with the increase of tea powder products, the attenuation value and retrogradation value of indica rice powder, and the hardness, adhesion and chewiness of fermented rice cakes decreased. The sensory scores of fermented rice cakes were closely correlated with the textural and pasting properties, and the fermented rice cakes with 4 % crushed tea powder after extrusion pretreatment had the highest comprehensive score of principal components and the best quality.

关 键 词：米发糕 茶粉制品 糊化特性 质构特性 主成分分析 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]